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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.
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 Pound Calamari
1/4 Cup extra-virgin olive oil
: 450 ˚F
: 450 ˚F
1 bread, torn or sliced into 1 inch cubes
1/4 Cup extra-virgin olive oil
: 450 ˚F
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 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