Spinach and Steak Panzanella Salad

Spinach and Steak Panzanella Salad

Panzanella is a Tuscan chopped salad of soaked stale bread, tomatoes, and onions. It usually includes Mozzarella cheese, cucumbers, and basil in an olive oil and vinegar dressing. In this dinner-salad version I have used fresh spinach as the base and added high quality red meat for protein. Instead of stale bread, I like to add croutons at the end to maintain the crunch factor!

Serves 4


  • 2 8 oz. well-trimmed cuts of filet mignon
  • 3 cups baby spinach leaves
  • 2 Tomatoes, cut in bite size pieces
  • ½ Red onion, thinly sliced
  • 1 small cucumber, sliced
  • ½ Yellow bell pepper thinly sliced
  • 1/3 cup fresh basil leaves torn
  • 8 oz. fresh mozzarella cut in bite size pieces
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • Salt and pepper to taste
  • 1 cup croutons

Nutritional Information Per Serving:

  • Calories: Approximately 442 kcal
  • Protein: Around 32.5g
  • Fat: Approximately 28.5g
  • Carbohydrates: Around 16.9g


  1. Have the steak sit at room temperature for 30 minutes.
  2. Meanwhile mix the next 7 ingredients (until the olive oil) in a large bowl. Grill the steak to desired doneness.
  3. Once the steak is cooked, let it rest for about 5 minutes. Meanwhile add the oil, vinegar, salt and pepper to the salad.
  4. Plate the salad, slice the steak and divide it between the plates and top with croutons.
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