This salad was great. I substituted kalamata olives for the capers since my so doesn't like capers. I definitely will make this again--a great summer meal!
Leftover steak adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir).
More From Cooking Light
- Calories: 387
- Calories from fat: 28%
- Fat: 11.9g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.6g
- Polyunsaturated fat: 1.1g
- Protein: 30.8g
- Carbohydrate: 40.3g
- Fiber: 3.5g
- Cholesterol: 37mg
- Iron: 4.3mg
- Sodium: 890mg
- Calcium: 63mg
- 1/2 pound day-old ciabatta bread, cut into 1-inch cubes (about 4 cups)
- 2 1/2 cups coarsely chopped tomato (about 1 pound)
- 1 cup coarsely chopped English cucumber
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup vertically sliced red onion
- 1/2 cup julienne-cut bottled roasted red bell peppers
- 1 1/2 tablespoons capers
- 1 garlic clove, minced
- 3 tablespoons sherry vinegar
- 1 tablespoon extravirgin olive oil
- 3/4 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 1/2 cups loosely packed arugula
- 4 servings Garlic-Rubbed Flank Steak, cut into 1-inch pieces
- 1. Preheat oven to 400°.
- 2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted; cool.
- 3. Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
- 4. Add bread cubes, arugula, and Garlic-Rubbed Flank Steak to tomato mixture; toss gently to coat. Serve immediately.
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