Italian Beef and Bread Salad

Kitchen Tested
  • Yield 8 servings
  • Prep 20 mins
  • Cook 20 mins

Leftovers of this sturdy salad make good brown-bag lunches.

bread salad
Mark Boughton Photography / styling by Teresa Blackburn


1 pound flank steak
1/2 teaspoon salt, divided
Freshly ground black pepper
1/2 red onion, chopped
1 garlic clove, pressed
2 teaspoons grated lemon rind
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
5 ripe tomatoes, seeded and chopped
1 green bell pepper, seeded and chopped
1 yellow, orange or red bell pepper, seeded and chopped
1 cucumber, peeled, seeded and chopped
1/2 cup Nicoise or Kalamata olives, pitted and halved
12 basil leaves, shredded
1 large round loaf peasant bread, cut into 1-inch cubes (about 4 cups) and lightly toasted


  1. Prepare grill.
  2. Sprinkle steak with 1/4 teaspoon salt and pepper. Grill 10 minutes on each side, or until desired doneness.
  3. Combine onion, garlic, lemon rind, vinegar, remaining salt and pepper in a large bowl. Add oil in a stream, whisking constantly until well combined. Add tomatoes, bell peppers, cucumber, olives and basil.
  4. Cut steak into thin slices. Add to tomato mixture.
  5. Add bread cubes 30 to 45 minutes before serving, tossing to coat. Let stand at room temperature. Serves 8.

Recipe by Chef Jon Ashton.



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