Grilled Steak Panzanella Salad With Tomato Vinaigrette Recipes

Steps:

• Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
• Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
• Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
• Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

Steps:

• Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour.
• Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes.
• Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside.
• Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette.
• Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine.
• Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately.

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.