Panzanella with Ricotta

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I make an Italian tomato-bread salad every summer. It is such a wonderful use for the bounty of summer tomatoes and backyard basil. When I received 5 pounds of beautiful tomatoes in my CSA share, I immediately made this dish. This is a great version with the dollop of ricotta cheese on top. We ate it as a main course for a special lunch. This recipe was adapted from Everyday Food. Simple, quick, fresh, and delicious.

  • 1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups) (I used sourdough)
  • 2 pounds ripe tomatoes, cut into 1-inch pieces
  • 1/2 small red onion, thinly sliced
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and ground pepper
  • 1 cup fresh basil leaves, torn if large
  • whole milk ricotta cheese, to taste
  1. Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes.
  2. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine.
  3. Let sit 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil (if desired), and season to taste with salt and pepper.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Panzanella with Ricotta

  1. Yumm. Love crouton based salads!

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