Steak Panzanella Salad with Roasted Lemons Recipe

Introduction

This steak panzanella salad combines juicy roasted lemons, spiced crispy pitta, and tender bavette steak for a fresh and flavorful meal. Bursting with vibrant tomatoes, feta, and herbs, it’s a perfect way to elevate leftover steak into a colorful, satisfying salad.

Ingredients

• 1 large unwaxed lemon, cut into thin rounds, then halved
• 2 ½ tbsp olive oil
• 1 tbsp za’atar
• 2 pitta breads, torn into pieces
• 200g leftover cooked bavette steak, thinly sliced
• 600g mixed tomatoes, smaller ones left whole, larger ones halved or cut into wedges
• 100g feta, crumbled
• ½ cucumber, halved and sliced
• 1 red onion, finely chopped
• 100g Kalamata olives, stoned and roughly chopped
• Small pack mint, leaves picked and roughly chopped
• Extra virgin olive oil, for drizzling

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas 6). Arrange the lemon slices on a baking sheet lined with parchment, drizzle with ½ tablespoon of olive oil, and roast on the highest shelf for 15–20 minutes until the lemons caramelize and soften. Turn the tray as needed for even cooking.
2. Step 2: In a bowl, mix the remaining olive oil with za’atar. Toss the torn pitta pieces in this spiced oil, ensuring they’re well coated. Spread them out on a baking tray and roast for 15–20 minutes until crisp and golden.
3. Step 3: About 5 minutes before the lemons finish roasting, wrap the bavette steak in foil and warm it alongside the pitta in the oven.
4. Step 4: In a large bowl, combine the tomatoes, cucumber, red onion, olives, feta, and mint. Drizzle with extra virgin olive oil and season with black pepper and a small pinch of sea salt.
5. Step 5: Add the roasted lemons, spiced pitta, and warmed steak to the salad. Gently toss everything together with your hands, then serve on individual plates or family-style on a large platter.

Tips & Variations

• Use any leftover steak or grilled beef cut for this salad if bavette is unavailable.
• Swap za’atar for Italian herbs or smoked paprika for a different spice twist.
• For extra crunch, add toasted pine nuts or walnuts.
• If you don’t have pitta bread, crusty bread torn into chunks works well when toasted.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the crispy pitta separate and add just before serving to maintain crunchiness. Reheat steak gently in a pan or microwave before adding back to the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh steak instead of leftover?

Yes, you can grill or pan-fry fresh bavette steak to your desired doneness, then slice thinly and add to the salad.

What if I don’t have za’atar?

Substitute za’atar with a mix of dried oregano, thyme, sesame seeds, and a pinch of sumac or smoked paprika to replicate a similar flavor.

Steak Panzanella Salad with Roasted Lemons Recipe

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★★★★★

4.6 from 69 reviews

• Author: Luna
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A vibrant and hearty Steak Panzanella Salad featuring roasted caramelized lemons, spiced crispy pita bread, juicy mixed tomatoes, and tender warmed bavette steak slices, all tossed together with feta, Kalamata olives, cucumber, red onion, and fresh mint. This Mediterranean-inspired salad balances smoky, tangy, and fresh flavors for a satisfying meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Roasted Lemons

• 1 large unwaxed lemon, cut into thin rounds, then halved
• ½ tbsp olive oil

Spiced Pitta Bread

• 2 ½ tbsp olive oil (divided, ½ tbsp for lemons, 2 tbsp for pita)
• 1 tbsp za’atar
• 2 pitta breads, torn into pieces

Steak and Salad

• 200g leftover cooked bavette steak, thinly sliced
• 600g mixed tomatoes (smaller ones left whole, larger ones halved or cut into wedges)
• 100g feta, crumbled
• ½ cucumber, halved and sliced
• 1 red onion, finely chopped
• 100g Kalamata olives, stoned and roughly chopped
• Small pack mint, leaves picked and roughly chopped
• Extra virgin olive oil, for drizzling
• Black pepper, to taste
• Sea salt, to taste (optional, as olives and feta add saltiness)

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Instructions

1. Roast the lemons: Preheat the oven to 200°C (180°C fan)/Gas 6. Arrange the lemon halves on a baking sheet lined with parchment paper. Drizzle over ½ tbsp olive oil evenly. Place the tray on the highest shelf of the oven and roast for 15-20 minutes until the lemon slices release their natural sugars and the peel softens and caramelizes. Turn the tray if needed to ensure even cooking. Keep a close eye to prevent burning.
2. Prepare spiced pita bread: While lemons roast, combine the remaining 2 tbsp olive oil with za’atar in a bowl. Toss the torn pita pieces in this spiced oil mixture until well coated. Spread the pita evenly on a separate baking tray. Roast in the oven for 15-20 minutes until crisp and golden brown.
3. Warm the bavette steak: About 5 minutes before the lemons and pita are done, wrap the thinly sliced bavette steak in foil and place it in the oven alongside the pita bread to gently warm through without overcooking.
4. Assemble the salad: In a large bowl, combine the mixed tomatoes, crumbled feta, sliced cucumber, finely chopped red onion, chopped Kalamata olives, and roughly chopped mint leaves. Drizzle with extra virgin olive oil, season with freshly ground black pepper, and add salt sparingly if desired, as feta and olives already contribute saltiness.
5. Combine all components: Add the roasted lemon slices, spiced crispy pita pieces, and warmed bavette steak into the salad bowl. Use your hands to gently toss everything together, ensuring an even mix of flavors and textures.
6. Serve: Divide the salad onto individual plates or serve sharing-style on a large platter for guests to enjoy the balanced Mediterranean flavors.

Notes

• Use unwaxed lemons for roasting to avoid bitterness from wax coatings.
• Leftover cooked bavette steak is perfect for warming in this recipe, but any thinly sliced cooked steak can be used.
• Za’atar is a Middle Eastern spice blend that adds an herby, tangy flavor; it can be found in specialty stores or online.
• Adjust salt carefully because feta cheese and Kalamata olives are naturally salty.
• For extra freshness, add more herbs like parsley or basil if desired.
• The salad is best served immediately once the elements are combined to keep the pita crispy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Keywords: steak panzanella salad, roasted lemons, bavette steak salad, Mediterranean salad, za’atar pita, roasted lemon salad, summer salad, steak salad with pita