Grilled Steak Panzanella Salad | Savory by MARTIN’S

mozzarella cheese

🥗Healthier: feta cheese

💰Cheaper: cottage cheese

Feta adds tanginess while cottage cheese is budget-friendly.

steak

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner and pork is generally less expensive.

Preheat the grill to medium-high heat.

Season the steak with salt and black pepper on both sides.

Grill the steak for 5-7 minutes per side for medium-rare.

Remove the steak from the grill and let it rest for 10 minutes.

Cut the day-old bread into cubes and toast on the grill until golden brown, about 3-4 minutes.

In a large bowl, combine chopped tomatoes, diced cucumber, sliced red onion, and torn basil leaves.

In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and black pepper to make the dressing.

Add the toasted bread to the vegetable mixture and toss gently to combine.

Slice the rested steak against the grain into thin strips.

Add the sliced steak, mozzarella cheese, capers, and arugula to the salad.

Drizzle with the dressing and toss to coat evenly.

Serve immediately, garnished with additional basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens