Equipment
Ingredients
Salad Vegetables
- 400 g cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
Garlic Bread
- 200 g country bread, torn into bite-sized chunks
- 3 garlic, peeled and smashed
- 45 ml extra virgin olive oil
Calamari
- 400 g calamari tubes and tentacles, cleaned and patted thoroughly dry
- 15 ml extra virgin olive oil
Lemon Dressing
- 60 ml extra virgin olive oil
- 45 ml lemon juice, freshly squeezed
- 2 g dried oregano
- 4 g fine sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Combine the halved cherry tomatoes, diced cucumber, and thinly sliced red onion in a large mixing bowl. Set aside.
Slice the cleaned calamari tubes into thin rings and leave the tentacles whole. Ensure all seafood is patted completely dry with paper towels to prevent steaming in the pan.
Heat 45ml of extra virgin olive oil in a large skillet over medium heat (around 175°C/350°F). Add the smashed garlic cloves and torn country bread. Toast, tossing occasionally, until the bread chunks are crisp and golden brown, about 5 to 7 minutes. Discard the garlic cloves and transfer the toasted bread to the bowl with the vegetables.
Wipe out the skillet if necessary and return it to high heat until smoking hot (approximately 230°C/450°F). Add the remaining 15ml of olive oil, then carefully add the prepared calamari. Sear rapidly for 1 to 2 minutes. Cook seafood to an internal temperature of 63°C/145°F, though visual cues of becoming opaque and curling are best for thin calamari to prevent overcooking. Remove from heat immediately and add to the salad bowl.
In a small bowl, combine the lemon juice, 60ml of extra virgin olive oil, dried oregano, sea salt, and black pepper. Whisk vigorously until emulsified into a smooth dressing.
Pour the lemon dressing over the warm calamari, vegetables, and toasted garlic bread. Toss thoroughly to coat all ingredients evenly.
Let the salad rest at room temperature for 10 to 15 minutes before serving. This allows the tomatoes to release their juices and the bread to absorb the dressing while maintaining a crunchy core.
Chef's Notes
- Salting the tomatoes slightly ahead of time helps draw out their natural juices, which combine with the olive oil to create a richer dressing that absorbs beautifully into the toasted bread.
- When cooking calamari, there are two golden rules for tenderness: cook it hot and fast (under 2 minutes) or low and slow (over 45 minutes). For a salad, fast searing is mandatory.
- Day-old, rustic sourdough or country bread holds up best to the dressing without dissolving. Avoid soft sandwich breads as they lack the structure required for panzanella.
- Do not skip discarding the garlic after toasting the bread. The oil absorbs plenty of aromatic flavor, while leaving large, burnt garlic pieces in the salad will create unpleasant, bitter bites.
Storage
Refrigerator: 1 day — The bread will continue to soften and may become soggy after 24 hours. Best enjoyed fresh.
