Chef Tyler Florence’s Tuscan Panzanella "bread salad" is a snapshot of the California coast. The fresh calamari, juicy heirloom tomatoes, sweet peppers, and rustic bread could be a meal in and of itself.
1 Pound Calamari
1/2 Cup extra-virgin olive oil
1 Loaf Rustic Bread, Torn Into Bite-Size Pieces
1 To Taste kosher salt
ground black pepper
2 Clove garlic
3 Anchovy Fillets
1/2 lemon, juiced
2 Tablespoon red wine vinegar
1 Tablespoon Capers, Drained
2 Red Bell Peppers, Roasted, Chopped
5 Ounce red cherry tomatoes
1/2 chopped red onion
1 Seedless Cucumber, Peeled and Cut Into 1/2" Pieces
1/2 Bunch Basil, Torn Into Little Pieces
1 Pound Calamari
1/4 Cup extra-virgin olive oil
1 Loaf Rustic Bread, Torn Into Bite-Size Pieces
1/4 Cup extra-virgin olive oil
1 To Taste kosher salt
To Taste ground black pepper
2 Clove garlic
3 Anchovy Fillets
To Taste kosher salt
1/2 lemon, juiced
2 Tablespoon red wine vinegar
1 Tablespoon Capers, Drained
2 Red Bell Peppers, Roasted, Chopped
5 Ounce red cherry tomatoes
1/2 chopped red onion
1 Seedless Cucumber, Peeled and Cut Into 1/2" Pieces
1/2 Bunch Basil, Torn Into Little Pieces