Fried-Bread Panzanella with Ricotta and Herbs

Name: Fried-Bread Panzanella with Ricotta and Herbs
Yield: 4 servings
Ingredients: 6 oz. fresh ricotta, preferably sheep’s milk; 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; Flaky sea salt; Freshly ground black pepper; 2 large heirloom tomatoes, cut into 1 1/2" pieces; 1/2 small shallot, finely chopped; 1/2 small garlic clove, finely grated; 1/2 cup basil leaves; 1/4 cup parsley leaves with tender stems; 1 Tbsp. red wine vinegar; 2 (1"-thick) slices sourdough bread

By Ben Jackson

September 21, 2018

Olive oilfried bread and tomato salad in speckled off white bowl on marble counter.

Fried-Bread Panzanella with Ricotta and HerbsPhoto by Elizabeth Cecil

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Recipe notes

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