Steak Panzanella Salad (Italian Bread Salad)
Juicy steak, toasted bread, ripe tomatoes, cucumber, and basil come together in this easy steak panzanella salad. A fresh, hearty steak bread salad that’s perfect for summer.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🥖 What is panzanella?
- 🥩 Ingredients you need
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make this recipe
- 🤔 Recipe FAQs
- 🥣 Equipment we used for this recipe
- 😍 Other dinner salad recipes we love!
- ⭐️ We want to know what you think!
- Steak Panzanella Salad
🔎 A quick look at this recipe
- What It Is: A hearty Italian bread salad that combines juicy grilled steak, toasted bread, ripe tomatoes, cucumber, basil, and a simple red wine vinaigrette for an easy all-in-one meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Marinating Time: 15 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: 340
- Cooking Method: Oven, Grill
- Good For: Summer dinners, Using ripe tomatoes, Using up leftover grilled steak.
⭐️ Why this recipe works
This is one of those magical recipes that somehow checks every box.
You’ve got juicy steak for the “I’m hungry” crowd, toasted bread that soaks up all those delicious juices without turning soggy (a true culinary achievement 😁), and a handful of fresh summer veggies that make you feel like you’re making excellent life choices.
The simple olive oil and red wine vinegar dressing lets all the flavors shine without stealing the spotlight, and every bite has a little bit of everything—tender steak, crunchy cucumbers, sweet tomatoes, chewy bread, and fresh basil. If you can get your hands on heirloom tomatoes, this is a wonderful place to use them.
And, things are super flexible when it comes to the steak. Use your favorite cut, whatever’s on sale, or even leftover grilled steak from last night. It’s one of my favorite ways to turn leftover grilled steak into a whole new dinner.
You can prep all the ingredients ahead of time and assemble the salad about 20–30 minutes before serving so the bread has time to absorb the dressing.
This salad is wonderfully relaxed, which is exactly how summer cooking should be.
🥖 What is panzanella?
Panzanella is an Italian chopped salad made of bread, onions and tomatoes that are soaked in a red wine vinegar and olive oil dressing. It is a delicious way to use up stale bread, but toasting your bread gives you the same great texture. It often includes cucumbers and sometimes basil.
I like traditional panzanella, but I also like turning it into a main meal by adding a little protein like chicken or fish…and in this case steak!
🥩 Ingredients you need
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make this recipe
STEP 1: Preheat your oven to 400 and line a rimmed baking sheet with foil.
STEP 2: Cut up a baguette into bite-sized pieces, toss them with olive oil and salt and pepper and toast them on your baking sheet until they are just golden, about 5-10 minutes. Snack on a few for, you know, quality control purposes.
STEP 3: Slice up some tomatoes along with some sweet onion for sass and a little cucumber and chopped basil, and then toss the whole thing with a quick mixture of red wine vinegar and olive oil.
STEP 4: Grill your steak to whatever degree of doneness you like (we like medium rare). You can use whatever your favorite cut of steak is for this one – I’ve used everything from flank steak to filet. Let the steak rest for about five minutes and then cut it into bite-sized cubes.
STEP 5: Add the steak cubes and any drippings to the bowl. I like to let the salad sit for about 15 minutes or so before I dish it out, just to let the bread absorb a little of the dressing and the steak and tomato drippings. Which is basically torture, but it’s worth it.
STEP 6: And there you have it – a salad that is a fully satisfying meal! Happiness.
🤔 Recipe FAQs
You can (I know, it’s HOT out there!). Heat up a skillet…cast iron if you’ve got one…over high heat until it is super hot and then cook the steak until it is done to your liking (3-4 minutes per side for medium rare).
Toasting helps the bread soak up the dressing and tomato juices without falling apart. It’s the secret to great panzanella!
Freshly toasted bread cubes give the best texture and flavor, but in a pinch, sturdy store-bought croutons can work.
You can prep the ingredients several hours ahead, but wait to combine everything until about 20 to 30 minutes before serving. That gives the bread time to absorb the dressing while still keeping some texture.
Of course! Bell peppers, avocado, roasted corn and/or fresh mozzarella are all delicious additions.
Absolutely! This recipe is a great way to use leftover grilled or pan-seared steak. Slice it thinly and let it come to room temperature before adding it to the salad.
Since it’s a complete meal but you can add to it with skillet corn, watermelon salad, a peach dessert and some lemonade iced tea!
Absolutely. Traditional panzanella was actually created to use up stale bread. If your bread is already a day or two old, you can skip or shorten the toasting time since it will naturally soak up the dressing beautifully.
Pop your question in the Comments section under the recipe card and I will answer pronto!
🥣 Equipment we used for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Tongs: We have this essential kitchen tool in all sizes from short to extra long.
- Pyrex Mixing Bowls: These classic sturdy bowls come in all different sizes and are great for everything from mixing ingredients to being casual serving bowls.
- Rimmed Baking Pan: This sturdy baking pan is perfect for everything from catching any drips from pies to making a sheet pan full of pancakes!
😍 Other dinner salad recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Steak Panzanella Salad
This recipe for steak panzanella salad is a glorious and easy combo of steak, tomatoes, bread and basil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven and Grill
- Cuisine: Italian
Ingredients
- 1 pound strip steak (you can sub in your favorite alternate cut of steak if you like)
- 2 cups French bread, cubed
- 4 tablespoons olive oil
- Sea salt and fresh ground pepper
- 3–4 large tomatoes, cut into wedges
- 1 small cucumber, cut into small slices
- 1/2 sweet onion, diced
- 2 tablespoons red wine vinegar
- 1/2 cup chopped fresh basil
Instructions
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Heat grill to high and cook steak to your liking – about 3 minutes per side for medium rare. Let the steak rest under foil while you prepare the remaining ingredients.
- Toss bread cubes with 1 tablespoon olive oil and a pinch each of salt and pepper. Place on prepared baking sheet and toast in the oven until golden, 5 to 10 minutes.
- Slice steak into bite sized cubes and add to large bowl. Add bread cubes, tomato, cucumber and onion.
- Shake remaining oil and vinegar together in a small jar with a pinch of salt and pepper. Pour over salad and toss. Add basil and toss again.
- Let the salad sit for about 15 minutes so the flavors can combine and then serve.
Kate, I swear to the powers above that if we lived remotely near each other, I would pay you to make me dinners and bring them over. I do not have a handle on dinner now that my work hours are crazier, and I look at the plate on the screen and just feel longing.
This is amazing. That is all. :)
the basil in this basically seals the deal for me!
Oh I love your version of panzanella, Kate! I’ve never had it with steak before, so I have a feeling my husband would devour this in about two seconds! Looks so perfect for a weekend meal!
I am going to really miss all of this fresh basil in about four months. Have to use it while we can! This looks scrumptious!
This is my kind of salad Kate! I’m a meat and tomatoes girl at heart! Will be sad to see those Jersey tomatoes go! Boo hoo!