Emerilís Panzanella

Ingredients

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

Instructions

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.

Yield: 4 servings