Ingredients
For the Panzanella Salad
- 1 Freshly Baked Focaccia Bun with Rosemary – cut into rustic cubes
- 1 cup Tomatoes Datterino Sicilian – halved
- 1/2 Onion Tropea Braids – thinly sliced
- 1 Cucumber Snack – sliced into rounds or half-moons
- Fresh Basil Genovese leaves – torn
- 2–3 Tomatoes Green Costoluto – thinly sliced for garnish
- Frantoi Primo Extra Virgin Olive Oil Monti Iblei
- Vinegar White Condiment
- Pink Himalaya Salt – freshly ground
For the T-Bone Steak
- 1 Fassona Beef T-Bone Cut (room temperature)
- Frantoi Primo Extra Virgin Olive Oil Monti Iblei
- Pink Himalaya Salt – freshly ground
Cooking Instructions
1. Prep the Salad Base Cut the focaccia into bite-sized cubes. Slice the Datterino tomatoes in half, thinly slice the onion, and cut the cucumber into rounds or half-moons. Tear fresh basil leaves.
2. Make the Dressing In a small bowl, whisk extra virgin olive oil with white vinegar. Season with pink Himalayan salt and stir in basil for aroma and colour.
3. Assemble the Panzanella Combine the bread cubes, Datterino tomatoes, cucumber, onion, and basil in a large bowl. Pour over the dressing and toss gently to coat.
4. Add the Costoluto Finale Just before serving, arrange thin slices of green Costoluto tomatoes on top to create a “flower” pattern. Drizzle with extra olive oil.
5. Cook the T-Bone Steak Pat the steak dry and rub with olive oil. Season generously with pink Himalayan salt. Heat a grill or cast-iron pan until smoking hot. Sear for 5–6 minutes per side for rare to medium-rare. Sear the fat edge until golden.
6. Rest & Serve Let the steak rest for 5–10 minutes to keep the juices in. Slice away from the bone, cut into thick strips, and serve alongside the Panzanella salad.
Buon Appetito!
