Roast beef and panzanella salad
Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.
Ingredients
Roast beef & panzanella salad
- 150 g ciabatta bread
- 1/3 cup (80ml) olive oil
- 1 clove garlic, crushed
- 2 tbsp red wine vinegar
- 170 g grape tomatoes, halved
- 150 g bottled roasted red capsicum, drained, chopped coarsely
- 1/2 cup lightly packed fresh basil leaves, torn in half
- 1/3 cup (50g) pitted black olives
- 1 tbsp baby capers, rinsed
- 100 g rare roast beef slices
Steps
Roast beef & panzanella salad
- Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
- Tear bread into bite-sized pieces. Place bread in a single layer on tray; drizzle with half the oil. Bake 10 minutes or until golden.
- Place garlic, vinegar and remaining oil in a screw-top jar; shake well. Season to taste.
- Place tomatoes, capsicum, basil, olives and capers in a large bowl with bread; toss gently to combine. Top with beef; drizzle with dressing.