Welcome to Kelly’s Kitchen! It’s hard not to love a Panzanella salad: crusty, crunchy hunks of bread soaking up olive oil and vinegar, salt and pepper; juicy ripe summer tomatoes; thinly sliced onion adds a sharpness and fresh basil leaves give it color and sweet fresh flavor. This Panzanella salad has an extra indulgence: ricotta cheese, dolloped on each serving and drizzled with olive oil, salt, and pepper. This is a simple salad, a perfect starter, side, or light main dish. Let’s get right to it!
Panzanella Salad with Ricotta Ingredients
- 1 Baton, or small Baguette, torn into bite-sized pieces
- 3 Large Ripe Tomatoes, cut into large-ish bite-sized pieces
- 1 cup Yellow Cherry Tomatoes, halved
- 1/2 Yellow, Red, or White Onion, sliced thin
- 2 tbsp. Extra Virgin Olive Oil (plus more for drizzling on bread and over ricotta)
- 3 tbsp. Red Wine Vinegar
- Coarse Salt and Fresh Cracked Black Pepper, to taste
- Several Fresh Basil Leaves, torn into smaller pieces
- Ricotta Cheese
The Bread
Traditionally, Panzanella is made with old, crusty bread. But I didn’t have day-old bread for this, so I used fresh bread. In fact, the loaf I decided to make this salad with was one of those par-baked baguettes that you finish off in your home oven. So I baked the baton at 400 degrees for 15 minutes. Then I let it cool completely for about 2 hours.
How to Prepare Panzanella Salad with Ricotta
Personally, I like there to be a little chewiness to the toasted bread pieces, and making this salad with fresh bread means that the pieces will get nice crispy edges, but centers of some of the bigger pieces will maintain a chewy center. Tear the bread into bite-sized pieces and spread them out on a sheet pan. Drizzle with a little olive oil and bake them in a 375-degree oven until they’re golden and toasted, about 17-20 minutes. Then, let them cool a little bit.
Step 1
Preheat oven to 375 degrees. Spread torn baton pieces on a rimmed sheet pan and drizzle with olive oil. Bake for 17-20 minutes, until the bread pieces are golden and toasted.
Step 2
Meanwhile, combine tomatoes and onion slices in a large mixing bowl. Add 2 tablespoons olive oil and the red wine vinegar, toss to combine. Season with salt and pepper.
Step 3
Add toasted bread to the mixing bowl and toss to combine and coat the bread pieces in the dressing.
Step 4
Let sit for 10-15 minutes, and just before serving, add the basil leaves and toss to incorporate the basil into the salad.
Step 5
Serve individual portions of the salad in wide shallow bowls and top with 5 small dollops of ricotta cheese. Drizzle olive oil over salad and ricotta, sprinkle with more salt and pepper.
This salad is so perfect for summer. It’s a great way to put those summer tomatoes and fresh basil leaves to delicious use. The ricotta adds such a nice mellow richness – it’s cool and refreshing. And the crispy, crunchy, chewy textures of the toasted bread are so satisfying! If you’re looking for another great salad for hot summer days, try my Prosciutto and Melon Composed Salad. Take care and be well, everyone, xo Kelly
Key Equipment
Panzanella Salad with Ricotta
Ingredients:
- 1 Baton or small Baguette, torn into bite-sized pieces
- 3 Large Ripe Tomatoes cut into large-ish bite-sized pieces
- 1 cup Yellow Cherry Tomatoes halved
- 1/2 Yellow Red, or White Onion, sliced thin
- 2 tbsp. Extra Virgin Olive Oil plus more for drizzling on bread and over ricotta
- 3 tbsp. Red Wine Vinegar
- Coarse Salt and Fresh Cracked Black Pepper to taste
- Several Fresh Basil Leaves torn into smaller pieces
- Ricotta Cheese
Instructions:
- Preheat oven to 375 degrees. Spread torn baton pieces on a rimmed sheet pan and drizzle with olive oil. Bake for 17-20 minutes, until the bread pieces are golden and toasted.
- Meanwhile, combine tomatoes and onion slices in a large mixing bowl. Add 2 tablespoons olive oil and the red wine vinegar, toss to combine. Season with salt and pepper.
- Add toasted bread to the mixing bowl and toss to combine and coat the bread pieces in the dressing.
- Let sit for 10-15 minutes, and just before serving, add the basil leaves and toss to incorporate the basil into the salad.
- Serve individual portions of the salad in wide shallow bowls and top with 5 small dollops of ricotta cheese. Drizzle olive oil over salad and ricotta, sprinkle with more salt and pepper.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
About The Author
LEAVE A COMMENT