Culina’s Panzanella

Name: Culina’s Panzanella
Ingredients: 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

By Dylan Garret

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

Ingredients

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

Directions

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.
Serve.

Published on August 11, 2010

About the Author

Dylan Garret