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Culina's Panzanella


In sunny Los Angeles, the panzanella (or bread salad, see recipe below) at rising-star restaurant Culina (culinarestaurant. com) is Chef Victor Casanova’s favorite fit for rosé, and a great way to use up a leftover loaf.

-Alexis Korman

Chef Victor Casanova
Rustic country loaf, exterior removed then cut into 1/2 inch dice
3 heirloom tomatoes, cut into 1/2 inch dice
2 C fresh ripe watermelon, cut into 1/2 inch dice
1/2 red onion, julienne
1/2 bunch basil, torn into 1/2 inch pieces
1/2 english cucumber, cut into1/2 inch half-moons
4 oz. ricotta salata, coarsley grated
4 vine-ripened tomatoes, passed thru a food mill
4 oz. DaVero Champagne Vinegar
3 oz. DaVero Extra Virgin Olive Oil "Dry Creek Estate"
S&P, to taste
Toast bread in pre-heated oven at 375 degrees until well colored but not brown.
Reserve bread.
Take the 4 vine-ripened tomatoes and pass thru a food mill then combine in a large salad bowl with vinegar and Oil.
Season to taste with salt & pepper.
Reserve vinaigrette.
Combine all ingredients and toss well.
Season to taste.
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