Transport yourself to Italy with this take on a caprese salad. It's loaded with succulent steak and charred sourdough tossed with tomato, olives and fetta.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
4 slices Coles Bakery Stone Baked Sourdough White Vienna*
2 Coles Australian Beef Porterhouse Steaks
350g mixed medley tomatoes, sliced
2 vine-ripened tomatoes, thinly sliced
2 roma tomatoes, thinly sliced
100g marinated fetta
1 cup basil leaves
1/4 cup (40g) finely chopped green olives
1 tbs baby capers
2 tbs extra virgin olive oil
1 1/2 tbs balsamic vinegar
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.
Method
Step 1
Preheat a barbecue grill or chargrill on high. Spray both sides of bread with olive oil spray. Cook for 1-2 mins each side or until lightly charred. Transfer to a plate. Coarsely tear into large pieces.
Step 2
Season steaks. Cook for 2½ mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 3
Thinly slice steaks. Arrange combined tomato and bread on a serving platter. Top with steak and sprinkle with fetta and basil. Combine olive, capers, oil and vinegar in a bowl. Spoon over the salad.
4 slices Coles Bakery Stone Baked Sourdough White Vienna*
2 Coles Australian Beef Porterhouse Steaks
350g mixed medley tomatoes, sliced
2 vine-ripened tomatoes, thinly sliced
2 roma tomatoes, thinly sliced
100g marinated fetta
1 cup basil leaves
1/4 cup (40g) finely chopped green olives
1 tbs baby capers
2 tbs extra virgin olive oil
1 1/2 tbs balsamic vinegar
Description
Transport yourself to Italy with this take on a caprese salad. It's loaded with succulent steak and charred sourdough tossed with tomato, olives and fetta.
Method
Step 1
Preheat a barbecue grill or chargrill on high. Spray both sides of bread with olive oil spray. Cook for 1-2 mins each side or until lightly charred. Transfer to a plate. Coarsely tear into large pieces.
Step 2
Season steaks. Cook for 2½ mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.
Step 3
Thinly slice steaks. Arrange combined tomato and bread on a serving platter. Top with steak and sprinkle with fetta and basil. Combine olive, capers, oil and vinegar in a bowl. Spoon over the salad.
