Equipment
Ingredients
Vegetables
- 400 g mixed heirloom tomatoes, cut into wedges
- 1 red onion, thinly sliced
- 150 g cucumber, sliced into half-moons
- 15 g fresh parsley, chopped
Garlic Bread Croutons
- 200 g country sourdough bread, torn into 3cm chunks
- 45 ml olive oil
- 2 garlic cloves, crushed
Calamari
- 500 g squid tubes, cleaned, sliced into 1cm rings
- 60 g all-purpose flour
- 60 g semolina flour
- 5 g salt
- 100 ml vegetable oil
Lemon Dressing
- 60 ml extra virgin olive oil
- 30 ml fresh lemon juice
- 2 g dried oregano
- 1 garlic clove, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 629 kcal
- Protein
- 29 g
- Carbohydrates
- 60 g
- Fat
- 29 g
- Fiber
- 5 g
- Sugar
- 7 g
- Sodium
- 1098 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 291 mg
- Potassium
- 730 mg
- Calcium
- 85 mg
- Iron
- 2.2 mg
- Magnesium
- 75 mg
- Phosphorus
- 362 mg
- Zinc
- 2.6 mg
- Vitamin A
- 31 mcg
- Vitamin C
- 32 mg
- Vitamin E
- 3.3 mg
- Vitamin K
- 78 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.08 mg
- Riboflavin
- 0.55 mg
- Niacin
- 3.1 mg
- Folate
- 26 mcg
- Water
- 170 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sliced red onion in a small bowl and cover with cold water. Let sit for 10 minutes to remove the harsh raw bite, then drain and pat dry.
Whisk together extra virgin olive oil, lemon juice, minced garlic, oregano, and a pinch of salt and pepper in a small bowl to create the dressing. Set aside.
Heat 45ml olive oil in a large skillet over medium heat. Add the crushed garlic cloves to infuse the oil for 1 minute, then remove them. Add the torn bread chunks. Fry, tossing frequently, until golden brown and very crisp. Remove bread to a plate lined with paper towels.
In a shallow bowl, mix the all-purpose flour, semolina, and salt. Pat the squid rings very dry with paper towels to ensure the coating sticks.
Wipe the skillet clean and add the vegetable oil over medium-high heat. Toss the squid rings in the flour mixture, shaking off excess. Fry in batches (do not crowd the pan) for 2-3 minutes until golden and crisp. Transfer to fresh paper towels.
In a large bowl, combine the tomatoes, drained onions, cucumber, parsley, and garlic croutons. Add half the dressing and toss. Top with the hot crispy calamari, drizzle with the remaining dressing, and serve immediately.
Chef's Notes
- The semolina is crucial here; it provides a 'sandy' crunch that stays crispier longer than plain flour when in contact with the dressing.
- Using torn bread rather than cut cubes creates craggy edges that catch more of the dressing and garlic oil.
- This dish is best assembled à la minute. If preparing ahead, keep the fried components, salad vegetables, and dressing in three separate containers.
- If your tomatoes are very juicy, salt them in a colander for 10 minutes first to concentrate their flavor and prevent a watery salad bottom.
Storage
Refrigerator: 1 day — Store components separately if possible; bread and calamari will lose crunch.
Troubleshooting
Calamari coating is soggy or falling off
Cause: Squid was too wet before dredging or oil wasn't hot enough
Fix: Cannot fix current batch; increase heat for next batch
Prevention: Pat squid extremely dry; ensure oil shimmers before adding
Calamari is rubbery and tough
Cause: Overcooked
Fix: Cannot be fixed
Prevention: Cook for no more than 2-3 minutes; remove as soon as coating is gold
Cultural Context
This dish is a coastal spin on the Tuscan 'Panzanella,' a salad originally designed to use up stale bread and ripe summer produce. By adding fried calamari (a staple of Mediterranean coastal frying or 'fritto misto'), it bridges the gap between a light peasant lunch and a substantial seafood dinner.
