Best 4 Grilled Steak Panzanella Salad With Tomato Vinaigrette Recipes

Indulge in a culinary journey with our Grilled Steak Panzanella Salad with Tomato Vinaigrette, a vibrant and flavorful dish that dances on your palate. This delightful salad combines the smoky richness of grilled steak, the freshness of a classic panzanella, and the tangy zest of a homemade tomato vinaigrette.

As the centerpiece, succulent steak is grilled to perfection, delivering tender bites infused with a smoky aroma. Accompanying the steak is a medley of crisp cucumber, juicy tomatoes, red onion, and crusty bread cubes, tossed together in a vibrant tomato vinaigrette. The vinaigrette, bursting with the flavors of ripe tomatoes, red wine vinegar, and fresh herbs, adds a tangy touch that elevates the salad.

To complete the symphony of flavors, crumbled feta cheese and a sprinkling of fresh basil add a delightful salty and herbaceous touch. Each bite offers a harmonious blend of textures and flavors, making this salad a true masterpiece.

In addition to the main recipe, we also present two variations to cater to different dietary preferences. For a vegetarian delight, we offer a Grilled Halloumi and Vegetable Panzanella Salad, where succulent halloumi cheese takes the place of steak, accompanied by a medley of roasted vegetables.

And for those who prefer a seafood twist, our Grilled Salmon Panzanella Salad features tender salmon fillets paired with a zesty lemon-herb vinaigrette. Both variations promise a unique and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

STEAK PANZANELLA SALAD

Steak Panzanella Salad image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 pints grape or small cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
Two 8-ounce boneless New York strip steaks
One 11.25-ounce box frozen Texas toast (about 8 slices)
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
10 large fresh basil leaves

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.

GRILLED PANZANELLA

Grilled Panzanella image

Provided by Ina Garten Bio & Top Recipes

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

Ingredients

Good olive oil
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 tablespoons champagne vinegar
Kosher salt and freshly ground black pepper
1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick
1 large ripe tomato, cut into 1-inch cubes
10 large basil leaves
3 tablespoons capers, drained
1 red onion, sliced into 1/4 inch rounds
1 red bell pepper, seeded and cut into 3 large pieces
1 yellow bell pepper, seeded and cut into 3 large pieces
1/2 small ficelle, cut into 1-inch thick slices

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.

Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams

GRILLED PANZANELLA SALAD

Grilled Panzanella Salad image

Provided by Food Network Kitchen

Time 30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
1 small clove garlic, minced
Kosher salt and freshly ground pepper
3 medium tomatoes, halved
6 scallions
2 large bell peppers (any color), quartered
1 medium zucchini, halved lengthwise
1 10-ounce loaf ciabatta or semolina bread, halved lengthwise
1/2 cup torn fresh herbs (basil, mint and/or parsley)
1/4 pound thinly sliced salami, cut into 2-inch ribbons

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.

Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams

STEAK SALAD WITH TOMATO VINAIGRETTE

Steak Salad with Tomato Vinaigrette image

Provided by Food Network Kitchen

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

2 teaspoons chili powder
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 boneless New York strip steaks (about 1 inch thick; 1 1/4 pounds total)
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing
1 red onion, sliced into 1/2-inch rounds
1/2 cup cherry tomatoes
Juice of 3 limes
2 teaspoons adobo sauce (from a can of chipotle chile peppers)
1 teaspoon honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 small heads Boston lettuce, leaves torn
1 avocado, diced
1 1/2 pounds assorted heirloom tomatoes, cut into chunks
1/2 small jicama, peeled and julienned
1 cup crumbled queso fresco cheese
1/2 cup fresh cilantro

Steps:

Make the steak: Preheat a grill or grill pan to medium. Mix the chili powder, brown sugar, cumin and smoked paprika in a small bowl. Season the steaks with salt and pepper and rub with the spice mixture; set aside.
Make the vinaigrette: Puree the cherry tomatoes, lime juice, adobo sauce and honey in a blender until smooth. With the machine running, add the olive oil and puree until smooth. Season with salt and pepper.
Brush the steaks with olive oil and grill 4 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 10 minutes. Meanwhile, brush the red onion slices with olive oil; season with salt and pepper. Grill the onion, turning occasionally, until softened and charred in spots, about 8 minutes. Thinly slice the steak against the grain. Roughly chop the onion.
Assemble the salad: Divide the lettuce among plates. Top with the onion, steak, avocado, heirloom tomatoes, jicama and queso fresco. Drizzle with about half of the vinaigrette and sprinkle with the cilantro. Serve with the remaining vinaigrette.

Tips:

For the best flavor, use high-quality steak that is at least 1 inch thick.
Cook the steak over high heat to sear the outside and keep the inside juicy.
Let the steak rest for a few minutes before slicing it, so the juices can redistribute.
Use a variety of vegetables in the panzanella salad, such as tomatoes, cucumbers, onions, and peppers.
Make the tomato vinaigrette with fresh tomatoes, olive oil, vinegar, and herbs.
Serve the grilled steak panzanella salad immediately, while the steak is still warm.

Conclusion:

Grilled steak panzanella salad is a delicious and refreshing summer meal. The grilled steak is juicy and flavorful, and the panzanella salad is light and tangy. This dish is perfect for a weeknight dinner or a weekend barbecue.