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Panzanella Salad with Ricotta

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Dinner, Main Course, Appetizer, Side – Italian
By Kelly Djalali – Serves: 2-4
Prep Time: 15 Minutes – Cooking Time: 15-20 Minutes – Total Time: ~35 Minutes

Toasted bread, juicy ripe summer tomatoes; thinly sliced onion, fresh basil leaves dressed in olive oil and vinegar, with dollops of ricotta.

Ingredients

  • 1 Baton, or small Baguette, torn into bite size pieces
  • 3 Large Ripe Tomatoes, cut into large-ish bite size 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

1

Preheat oven to 375 degrees.

2

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.

3

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.

4

Add toasted bread to the mixing bowl and toss to combine and coat the bread pieces in the dressing.

5

Let sit for 10-15 minutes and just before serving, add the basil leaves and toss to incorporate the basil into the salad.

6

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.