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