"In America we are used to salads being coated in heavy mayo based dressings (think tuna salad, egg salad, macaroni salad and even potato salad), this salad is anything but that. Born and raised throughout my childhood in Naples, Italy (and being the granddaughter of an incredible fisherman) I grew up eating grilled seafood as a main course with a simple side salad. Taking inspiration from my love of grilled seafood and classic panzanella (a classic Tuscan salad with hunks of bread tossed in) this is a fresh, modern take on the classic that’s still easy to shop for, easy to make and really easy to eat!" -Chef Laura Vitale —Bertolli Olive Oil
Bertolli Extra Virgin Olive Oil
of a bulb of fennel, thinly sliced
of a large orange, segmented
black Italian cured olives, halved
handfuls of fresh arugula, washed and dried
Orange juice (from the remaining orange we segmented)
Heat up a grill pan over high heat. Take the calamari tubes and cut some slits on one side (this helps them cook better and not shrink up and curl as they cook) season them with some salt and pepper and a drizzle of oil and grill them (cut side up first) for about 2 minutes per side.
While you have the grill on, add the bread onto the grill for a minute or two per side and also place half of a lemon cut side down (trust me on this). After a few minutes, everything should be cooked so remove to a plate while you toss the salad.
In a bowl, toss together the fennel, orange, capers, olives, arugula, olive oil, orange juice, salt and about a tablespoon from the grilled lemon, cut the bread into bite size pieces and toss it with the salad to help it absorb the dressing.
Place the salad on a plate, serve with the grilled calamari and drizzle the remaining grilled lemon over the calamari with some fresh chopped parsley if you’d like!