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Picnic Panzanella

Picnic Panzanella

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings


  • 2 cups country-style bread cut into cubes and toasted
  • 1 cup cherry or teardrop tomatoes cut in half or quartered
  • 1 cup fresh mozzarella bocconcini, halved
  • 1 cup peeled, seeded and diced cucumber
  • 1/2 cup red, yellow or orange bell peppers, stemmed, seeded and diced
  • 1/2 cup thinly sliced red onion
  • 1/2 cup pitted olives, halved
  • 1/2 cup roughly chopped or sliced soppresata
  • 1/2 cup marinated artichokes, roughly chopped
  • 1/4 cup thinly sliced celery
  • 1/4 cup celery leaves, from the heart of the celery
  • 2 tablespoons basil chiffonade
  • For the vinaigrette:

  • 1 large clove garlic, minced
  • 1 tablespoon chopped capers
  • 1 anchovy, rinsed and mashed into a paste (optional)
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • salt and pepper, to taste


  • In a large bowl toss all of the ingredients, except the ingredients for the vinaigrette.

    To make the vinaigrette, combine the garlic, capers, anchovies, Dijon mustard and red wine vinegar in a small bowl and whisk well. Slowly pour in the olive oil while whisking to form an emulsion.

    Toss the salad with the vinaigrette and serve immediately.