Fried-Bread Panzanella with Ricotta and Herbs

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

From the kitchen of Carly

Crispy bread soaks up tomato juices while fresh herbs brighten every bite. Creamy sheep's milk ricotta anchors the plate, its tang cutting through golden fried bread and sweet heirloom tomatoes. Summer on a plate, ready in minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 oz. fresh ricotta, preferably sheep’s milk
16 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1Flaky sea salt
1Freshly ground black pepper
12 large heirloom tomatoes, cut into 1 1/2" pieces
11/2 small shallot, finely chopped
11/2 small garlic clove, finely grated
11/2 cup basil leaves
11/4 cup parsley leaves with tender stems
11 Tbsp. red wine vinegar
12 (1"-thick) slices sourdough bread

Instructions

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 1 1/2" pieces. Toss into tomato mixture.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.