Italian Beef and Bread Salad

bread salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 20 mins


1pound flank steak
1/2teaspoon salt, divided
-- Coarsely ground black pepper
1/2-- red onion, chopped
1-- garlic clove, pressed
2teaspoons grated lemon rind
1/3cup balsamic vinegar
1/2cup 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
1/2cup Nicoise or Kalamata olives, pitted and halved
12-- basil leaves, shredded
1large 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.

Nutritional Info *per serving

  • Calories 370
  • Glycemic Load 0
  • Fat 21g
  • Saturated Fat 4g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 14g
  • Cholesterol 40mg
  • Sodium 570mg
  • Potassium 560mg
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 7g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 70%
  • Calcium 8%
  • Iron 15%