RECIPES

Tomato Panzanella with Grilled Calamari

By Chef Ori Menasche
September 16, 2026
Serves
2 servings

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
California Wildflower Honey
California Wildflower Honey
Ingredients
PERSIMMON CHILI VINAIGRETTE
Meyer Lemon Juice 1 tablespoon
Persimmon Vinegar 1 tablespoon + 1 teaspoon
Flamingo Estate Olive Oil 3 tablespoons
Fish Sauce ½ teaspoon
Soy Sauce 1 teaspoon
Wildflower Honey 1 flat teaspoon
Ground Chili Flakes 1 pinch
Kosher Salt 1 teaspoon
TOMATO PANZANELLA SALAD
High-Quality Sourdough Bread 2 slices (4 ounces)
Flamingo Estate Olive Oil As needed, for brushing
Salt 1 pinch
Black Pepper 1 pinch
Cherry Tomatoes 8 ounces
Red Onion ¼ medium-to-small onion
Serrano Pepper 1 medium
Capers in Brine 2 tablespoons, drained
Thai Basil 5 sprigs, leaves picked
Garlic 1 clove, peeled
SALSA VERDE
Parsley ½ cup, packed and picked
Garlic 1 large clove, peeled
Salted Anchovies in Oil 2
Lemon Peel 2 shaved strips
Flamingo Estate Olive Oil ¼ cup
GRILLED CALAMARI
Squid 12 small squid (8 ounces total)
Flamingo Estate Olive Oil 1 tablespoon
Salt To taste
Black Pepper To taste
FOR FINISHING
Meyer Lemon ½ lemon
Thai Basil Remaining leaves from above
Steps
  1. PERSIMMON CHILI VINAIGRETTE
  2. In a bowl, add all ingredients and whisk to incorporate.
  3. Set vinaigrette aside until needed.
  4. TOMATO PANZANELLA SALAD
  5. Take the 2 slices of bread and lightly brush them with Flamingo Estate Olive Oil. Then, season them with a pinch of salt and pepper.
  6. Take the cherry tomatoes and cut them in half. Set aside. Julienne the red onion into half moons and shock in ice water for 5 minutes. Cut the serrano chili into 1/16 inch rounds and also shock in a separate ice water bowl for 5 minutes as well.
  7. Put the drained, capers-in-brine into a bowl of water for 10 minutes. This will make them lose some salinity.
  8. Take half of Thai Basil, chop, then set aside.
  9. Drain the capers, onion, and serrano from ice baths and place them over a paper towel to drain excess liquid. This will prevent the salad from becoming too watery.
  10. Now you will grill the bread slices. You are trying to achieve a crispy and smokey charred exterior.
  11. Once the bread is ready, take a peel garlic clove and rub ¼ of it on all sides of the bread.
  12. Cut grilled bread into ½ inch thick dice.
  13. Add the bread, tomatoes, half the basil, capers, onion, serrano, and vinaigrette into a bowl.
  14. Mix to incorporate vinaigrette.
  15. SALSA VERDE
  16. Add the clove of garlic and 2 anchovies into a mortar and pestle. Process until you form a paste.
  17. Then, add the parsley and continue to process.
  18. Add the strips of lemon peel and olive oil.
  19. Process further until you form a smooth paste.
  20. Store in a container until ready to use.
  21. GRILLED CALAMARI
  22. Lay the cleaned Monterey squid flat on a tray over paper towels and dry excess liquid. They will not caramelize well on the grill if they are wet.
  23. Apply olive oil over the calamari and give it a mix so they are well and evenly oiled.
  24. Season to taste with salt and pepper.
  25. Bring your charcoal grill to a high temperature.
  26. Apply the calamari and cook for 1-1.5 minutes on each side on high heat. You want them nicely charred but not overcooked.
  27. TO PLATE
  28. Give the salad one more mix. Then, place salad on the base of a platter.
  29. Top the salad with the grilled calamari.
  30. Top as much surface as possible with the salsa verde.
  31. Garnish with the remaining half of basil.
  32. Finish the dish with a squeeze of half a meyer lemon.
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