Italian Bread Salad with Grilled Beef
Elevate your salad game with this vibrant and hearty Italian Bread Salad with Grilled Beef! This recipe combines the rustic charm of toasted ciabatta bread with the bright, fresh flavors of cherry tomatoes, crisp cucumber, and aromatic basil, all tossed in a tangy red wine vinaigrette. Grilled to perfection, juicy slices of sirloin or ribeye steak add a satisfying richness that makes this dish a true crowd-pleaser. Topped with shaved Parmesan and optional briny capers, this salad balances textures and flavors in every bite. Perfect as a main dish for summer gatherings or a quick yet elegant dinner, this Italian-inspired creation comes together in just 35 minutes and serves four.
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Recipe Information
Ingredients
- 200 grams Ciabatta bread
- 250 grams Cherry tomatoes
- 1 medium Cucumber
- 1 small Red onion
- 15 grams Fresh basil leaves
- 5 tablespoons Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 clove Garlic
- 400 grams Beef steak (sirloin or ribeye)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 30 grams Parmesan cheese
- 1 tablespoon Capers (optional)
Instructions
Preheat your grill or a grill pan to medium-high heat.
Slice the ciabatta bread into 2-3 cm cubes. Lightly drizzle with 1 tablespoon of olive oil and toast on the grill for 2-3 minutes, flipping once until golden and crispy. Set aside.
Season the beef steak with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Brush lightly with 1 tablespoon of olive oil.
Grill the beef steak for 4-6 minutes per side, or until the desired doneness is reached (medium-rare is recommended). Remove from the grill and let it rest for 5-10 minutes.
While the steak rests, prepare the salad base. Halve the cherry tomatoes, slice the cucumber into half-moons, and thinly slice the red onion.
In a large mixing bowl, combine the toasted ciabatta, tomatoes, cucumber, red onion, and fresh basil leaves. Add 1 tablespoon of capers if using.
In a small bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic clove, and a pinch of salt and pepper. Pour the dressing over the salad, tossing gently to coat.
Slice the rested beef steak thinly against the grain.
Divide the bread salad among four plates, top with the grilled beef slices, and garnish with freshly shaved Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 347 mg | 116% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 14.7 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 446 mg | 34% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2456 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
