Panzanella-Style Beef and Noodles Summer Salad Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 cups bread, torn
  • 2 tablespoons olive oil
  • 4 tomatoes, chopped
  • 1 ½ teaspoon fine sea salt, to taste
  • 2 tablespoons red miso
  • 3 tablespoons Sherry vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 ½ teaspoons ginger paste
  • 6 ounces ribeye
  • 6 ounces soba noodles
  • 1 tablespoon chopped basil
Directions
  1. Lightly toast the bread with olive oil in a skillet on medium-high heat, then set aside.
  2. Toss the tomatoes with salt in a bowl and set aside. (Discard the juices before adding them to the noodles.)
  3. In a medium bowl, whisk the miso, vinegar, soy sauce, honey, and ginger, then set the sauce aside.
  4. In a hot skillet, add the remaining olive oil and sear the ribeye for approximately 3 to 4 minutes per side.
  5. Let the meal cool then thinly slice it and set it aside.
  6. Boil the soba noodles according to directions (approximately 6 minutes in unsalted water).
  7. Once cooked, vigorously rinse the noodles in cold water until it runs clear, then set them aside.
  8. In a large bowl, gently toss the noodles with the prepared ingredients.
  9. Garnish with basil and sesame seeds as desired, then serve.