Fried-Bread Panzanella with Ricotta and Herbs
A rustic Italian bread salad featuring crispy fried sourdough, juicy heirloom tomatoes, and creamy sheep's milk ricotta, all brightened with fresh herbs and a light vinaigrette.
4 servings
13 min
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Ingredients
- •6 oz fresh ricotta
- •6 Tbsp extra-virgin olive oil
- •1 pinch flaky sea salt
- •1 pinch black pepper
- •2 large heirloom tomatoes
- •½ small shallot
- •½ clove garlic
- •½ cup basil leaves
- •¼ cup parsley leaves
- •1 Tbsp red wine vinegar
- •2 slices sourdough bread
Cooking Instructions
- 1.
Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
3 min
- 2.
Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.
8 min
- 3.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.
2 min
