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Entertaining is made easy with our beef panzanella salad that’s designed for sharing. It’s fresh, colourful and doesn’t skimp on flavour.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
A panzanella salad of steak, oven roasted capsicium and bread, tomatoes and baby spinach in a bowl


  • 1 red capsicum, seeded, coarsely chopped
  • 1 yellow capsicum, seeded, coarsely chopped
  • 200g Coles Bakery Stone Baked Pane di Casa, roughly torn
  • 1 red onion, cut into thin wedges
  • ¼ cup (60ml) olive oil
  • 500g Coles Australian Beef Scotch Fillet
  • 100g Perino tomatoes, halved
  • ½ cup (80g) pitted kalamata olives
  • ½ cup basil leaves
  • 60g baby spinach
  • 2 tbsp olive oil, extra
  • 1 tbsp red wine vinegar
  • 1 garlic clove, crushed
  • ½ tsp caster sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place combined capsicum, bread, onion and oil in a bowl. Season. Toss to combine. Place capsicum mixture on prepared tray. Roast for 20 mins or until bread is golden and crispy.
  2. Step 2

    Meanwhile, heat a lightly oiled barbecue or chargrill over medium-high heat. Season beef. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  3. Step 3

    Place beef, capsicum mixture, tomatoes, olives, basil and spinach in a bowl. Combine extra oil, vinegar, garlic and sugar in a small jug. Season. Pour over salad and toss to combine.