Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.



  • Yield: 6


  • 10 ounces coarse country bread
  • 4 ripe tomatoes, diced
  • 1 red onion, thinly sliced
  • 1 cup fresh basil leaves, torn into pieces
  • 1 teaspoon salt
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Freshly ground black pepper


  • Tear the bread into chunks and place into a large pan. Add enough water to cover, and soak for five minutes. Drain the bread pieces, squeezing out excess moisture. Crumble the bread into a salad bowl. Add the sliced tomatoes, onion, and basil. Pour in the olive oil, and season with salt and pepper to taste.