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Fried-Bread Panzanella with Ricotta and Herbs
4 servings
Steps
- Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
- Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1½" pieces. Toss into tomato mixture.
- Spread ricotta mixture over plates and top with salad; drizzle with more oil.
Originally published at bonappetit.com. Reproduced for personal collection.
