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Grilled Beef Panzanella w/Balsamic Fig Vinaigrette


This Italian summer salad is made by soaking fresh croutons in a mixture of tomatoes, onions, fresh basil, and cheese. It's a meal that will satisfy the entire family.



Prepare grill.

Preheat oven to 350°.

To prepare vinaigrette, combine first 5 ingredients in a small bowl; stir with a whisk.

To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray.

Bake for 18 minutes or until toasted.

Combine bread, tomato, onion, basil, pecorino Romano cheese, and 1/4 teaspoon pepper in a large bowl. Drizzle vinaigrette over bread cube mixture; toss gently to coat.

Sprinkle beef with 1/4 teaspoon salt. Place beef on grill rack coated with cooking spray; grill 3 minutes on each side or until beef is medium-rare or desired degree of doneness.

Serve beef over salad.