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.
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Rinse and dry the calamari well and place in a resealable plastic bag. Add olive oil, turn to coat, and marinate in the refrigerator for 1 hour.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ if available.
Toss the breadcrumbs with 1/4 cup olive oil until the bread is wet with the oil. Spread the bread on a small baking sheet and place in the Traeger with the lid closed until bread begins to brown (about 10 minutes), then remove.
Remove the calamari from the bag and season with salt and pepper. Place the calamari on the grill and cook for 2-3 minutes per side or until it has a bit of char and remove from the grill.
To make the panzanella: Chop and mash the garlic, anchovies, and salt to a paste on a cutting board. Scrape it into a large mixing bowl, add the lemon juice, vinegar, oil, salt, pepper, and stir together.
Add all of the rest of the ingredients, including the calamari, and gently stir. Taste for seasoning.
Finally, add the toasted bread and toss it all together. Check for seasoning one last time and adjust to taste with salt, pepper, and lemon juice. Enjoy!
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