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

  • 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.

Published on August 11, 2010