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Grilled Calamari Panzanella

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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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  • 1 Pound Calamari

  • 1/2 Cup extra-virgin olive oil

  • 1 bread, torn or sliced into 1 inch cubes

  • 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 garlic finely chopped

  • 2 jarred roasted red peppers, drained and 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

    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.

    • 1 Pound Calamari

    • 1/4 Cup extra-virgin olive oil

  • 2

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 450° if available.

    : 450 ˚F

  • 3

    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.

    : 450 ˚F

    • 1 bread, torn or sliced into 1 inch cubes

    • 1/4 Cup extra-virgin olive oil

  • 4

    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.

    : 450 ˚F

    • 1 To Taste Kosher salt

    • To Taste Ground black pepper

  • 5

    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.

    • 2 Clove garlic

    • 3 Anchovy Fillets

    • To Taste Kosher salt

    • 1/2 lemon, juiced

    • 2 Tablespoon Red wine vinegar

  • 6

    Add all of the rest of the ingredients, including the calamari, and gently stir. Taste for seasoning.

    • 1 Tablespoon garlic finely chopped

    • 2 jarred roasted red peppers, drained and 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

  • 7

    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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