Fried-Bread Panzanella with Ricotta and HerbsPhoto by Elizabeth Cecil
Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.
Recipe information
Yield
4 servings
Ingredients
6 oz. fresh ricotta, preferably sheep’s milk
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Flaky sea salt
Freshly ground black pepper
2 large heirloom tomatoes, cut into 1 1/2" pieces
1/2 small shallot, finely chopped
1/2 small garlic clove, finely grated
1/2 cup basil leaves
1/4 cup parsley leaves with tender stems
1 Tbsp. red wine vinegar
2 (1"-thick) slices sourdough bread
Preparation
Step 1
Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
Step 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.
Step 3
Spread ricotta mixture over plates and top with salad; drizzle with more oil.
Recipe notes
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