Grilled Steak Panzanella Salad

The Grilled Steak Panzanella Salad brings together smoky steak, vibrant vegetables, and crunchy croutons in one showstopper dish. This is my go-to for impressing friends at summer dinners or when I need a filling main salad that turns heads with very little fuss. Altogether rustic yet elegant, it is a meal that tastes as good as it looks.

I first whipped this up when a surprise group of friends stopped by after a beach day. Watching everyone go back for seconds made this my signature party salad.

Ingredients

• Sirloin or flank steak: brings tender chew and bold flavor choose meat that has good marbling for juiciness
• Salt and pepper: classic seasoning that lets the steak’s quality shine use coarse salt and freshly cracked pepper if possible
• Olive oil: helps crisp up bread croutons and adds richness pick a fruity olive oil for best results
• Day old sourdough bread: becomes golden and crunchy perfect for soaking up dressing try to find a loaf from a bakery for best texture
• Balsamic vinegar: adds a pop of sweet tang opt for aged balsamic if you have it
• Cherry tomatoes: bring juicy brightness go for ripe red or colorful varieties from a farmer’s market
• Red onion: lends sharp bite slice thin for the right balance
• Cucumber: offers crispness and cool refreshment look for firm cucumbers with thin skins
• Fresh basil leaves: infuse the salad with garden aromatics use whole leaves for visual appeal
• Shaved Parmesan cheese: finishes the dish with savory richness buy a wedge and shave right before serving
• Red wine vinegar: sharpens the homemade vinaigrette choose a quality vinegar for best flavor
• Dijon mustard: binds and adds zing to the dressing classic French mustards work best
• Extra virgin olive oil: creates a silky vinaigrette and brings healthy fats choose a vibrant bottle for dressing

Step-by-Step Instructions

Prep and Grill Steak:

Pat the steak dry with paper towels for improved browning then sprinkle both sides generously with salt and pepper. Preheat your grill to medium high. Place steak on the hot grill and cook four to five minutes per side for medium rare. Rest the steak on a cutting board for at least five minutes before slicing thinly across the grain. Resting is key to juicy steak.

Toast the Sourdough:

While the steak rests heat olive oil in a large skillet over medium. Add bread cubes and stir regularly for five to seven minutes until they are golden brown and crisp on all surfaces. Remove croutons from the pan and let cool on a plate so they stay crispy.

Prepare Salad Base:

Gather cherry tomatoes cut in half thinly sliced red onion chopped cucumber and fresh basil leaves. Combine all in a big salad bowl for ease of tossing later. Add the cooled croutons and toss so flavors combine.

Make Vinaigrette:

In a small bowl whisk together red wine vinegar Dijon mustard and extra virgin olive oil. Whisk briskly until thickened then season with salt and pepper to taste. This dressing should taste sharp but smooth.

Assemble and Serve:

Add warm steak slices over the prepared salad base. Drizzle generously with the vinaigrette and toss gently so every bite is coated. Top with plenty of shaved Parmesan and extra basil leaves if you like. Serve immediately for the best crunch.

Pin

The cherry tomatoes are my favorite as they burst with sweetness and soak up the tangy vinaigrette beautifully. I will always remember my father telling me the salad was so good he could eat it every night during tomato season. This salad is truly the taste of summer in our home.

Storage Tips

Grilled Steak Panzanella is best enjoyed fresh but you can store leftover salad in an airtight container for one day in the fridge. Keep croutons separate if you plan to store so they stay crispy. If the salad sits for more than a few hours the bread will soak up dressing and become softer but still delicious.

Ingredient Substitutions

If you do not have sirloin try flank or skirt steak or even grilled chicken for a lighter option. Multigrain or ciabatta bread can replace sourdough with great results. Use arugula in place of basil for a peppery twist and swap cherry tomatoes for any ripe heirloom tomato chopped into chunks.

Serving Suggestions

This salad makes a meal on its own but you can serve it alongside light soups or as a hearty starter before pasta or seafood. For larger crowds I double the recipe and use a big platter to showcase the beautiful colors. Add a crisp white wine and your evening is set.

Pin

Cultural and Historical Context

Panzanella originated in Italy as a way to use up stale bread and highlight fresh garden vegetables. This steak version takes inspiration from Tuscan tradition but adds a modern satisfying twist. Bringing this dish to an outdoor table has always reminded me of the warm community feeling and simple resourcefulness of rustic Italian cooking.

Recipe FAQs

→ What cut of steak works best for this dish?

Sirloin or flank steak are ideal due to their balance of flavor and tenderness when grilled.

→ How do I get the sourdough cubes crispy?

Toast the cubed day-old sourdough in olive oil over medium heat until golden and crunchy, about 5–7 minutes.

→ Can I prepare this salad ahead of time?

It’s best served fresh to maintain the crispness of vegetables and croutons, but you can prep ingredients separately in advance.

→ What dressing ingredients complement the flavors?

A vinaigrette made with red wine vinegar, Dijon mustard, and extra virgin olive oil brightens the dish while enhancing the steak and vegetables.

→ How should the steak be cooked for best results?

Grill over medium-high heat for 4–5 minutes per side to reach medium-rare to medium doneness, then let it rest before slicing thinly.