Panzanella Salad with Ricotta
Panzanella Salad with Ricotta is a fresh, rustic mix of juicy tomatoes, toasted bread, and creamy ricotta—summer in every bite.
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.
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