Summer is a perfect time for Panzanella, a Tuscan chopped salad of soaked stale bread, onions and tomatoes with olive oil and vinegar. There are many creative ways to make this salad. For this recipe, shop our meat vendors for your steak, Carly’s for your bread and our farm stand vendors for your tomatoes. Made with Greek olive oil from Mavra’s and you are over the top with flavor. Ask Mavra for her balsamic vinegar pick, Don’t forget the wine from Glunz.
1 pound flank steak, trimmed and cut into 1-in. cubes
3/4 teaspoon freshly ground black pepper, divided 1/2 teaspoon kosher salt, divided
6 ounces whole-wheat French bread, cut or torn into 1-in. pieces
1 1/4 pounds heirloom tomatoes, halved crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/2 cup torn fresh basil leaves
Preheat broiler to high.
Place steak on a jelly-roll pan coated with cooking spray. Lightly coat steak with cooking spray; sprinkle with 1/4 teaspoon pepper and 1/4 teaspoon salt. Broil 6 minutes or until desired degree of doneness.
Remove steak from pan. Add bread to pan; broil 2 minutes or until browned, stirring frequently.
Squeeze seeds and juice from tomato halves into a large bowl; chop remaining tomato halves. Add oil, vinegar, remaining 1/2 teaspoon pepper, and remaining 1/4 teaspoon salt to bowl, stirring with a whisk until combined.
Add chopped tomato, steak, bread, and basil to bowl; toss. Serve immediately.
Recipe courtesy of Cooking Light