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Emeril's Panzanella

  • Yield: 4 servings


  • 2 cups olive oil
  • 4 cups cubed Italian or French bread
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons finely chopped fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon minced garlic
  • 4 ripe plum tomatoes, cut into 1/4-inch slices
  • 3 tablespoons chopped red onion
  • 1/2 pound fresh mozzarella cheese, cut into 1/2-inch cubes
  • 1/2 pound salami in 1 piece, cut into 1/2-inch cubes


  • Heat the oil to hot but not smoking in a large sauté pan over medium heat. Fry the bread in batches and cook until golden, 3 to 4 minutes, stirring often to keep the cubes from sticking. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper. Set aside.   Toss the remaining ingredients together in a mixing bowl. Season with salt and pepper. Add the bread cubes and toss again.   Arrange the salad on a serving platter and pass to serve.   The salad can be made ahead of time and chilled. If this is done, add the bread just before serving.