Rachael Ray's Panzanella Salad with Frico Eggs

Frico is fried cheese. YUM. In this recipe, eggs cooked on top of crispy Parm sit on a toasted-bread salad. Be sure to toast the bread to bring out the nutty flavor.
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panzanella salad frico eggs

Recipe by Rachael Ray

  • 4Servings


Bread and Dressing

  • 8 oz. stale Italian or peasant-style bread, crusts trimmed, torn into bite-size pieces (about 4 cups)

  • Juice of 1 lemon (about 1/4 cup)

  • 3 tbsp. white balsamic vinegar or white wine vinegar

  • 1 shallot, grated

  • 1 large clove garlic, grated or pasted

  • Salt and pepper

  • 2 overripe or ripe tomatoes, halved

  • About 1/2 cup EVOO

  • 1 tsp. sugar or honey


  • 1/2 red onion, thinly sliced

  • 7 to 8 red or multicolored heirloom tomatoes, cut into wedges

  • 1/2 English cucumber or 2 Persian cucumbers, halved and thinly sliced

  • 1 cup fresh basil, torn or stacked and cut into 1/4-inch strips

  • A small handful of fresh mint, chopped

Frico Eggs

  • About 2 cups freshly grated Parmigiano-Reggiano

  • 4 large eggs


1. Preheat the oven to 400°. On a rimmed baking sheet, arrange the bread in an even layer. Toast, turning once, until deep golden and nutty, about 15 minutes.

2. Meanwhile, for the dressing, in a medium bowl, mix the lemon juice, vinegar, shallot, and garlic; season with salt and pepper. Let marinate for 10 to 15 minutes. Place the cut sides of the tomato halves against the coarse side of a box grater and grate into the bowl; discard the skins. Whisk in the oil and sugar; season.

3. Arrange half the bread and the onion in the bottom of a shallow bowl. Pour half the dressing on top. Top with the tomato wedges, cucumber, and herbs. Let marinate for a few minutes.

4. While the bread marinates, heat a small (6-inch) nonstick skillet over medium. Evenly scatter 1/2 cup cheese on the bottom of the skillet. When it begins to bubble (1 to 2 minutes), crack an egg on top. Cover with a lid or foil and cook the egg until the white is set, about 2 minutes. Transfer to a plate. Repeat with the remaining cheese and eggs.

5. Top the salad with the remaining bread and dressing. Toss and season. Divide among plates. Top each with a frico egg.