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Fried-Bread Panzanella with Ricotta and Herbs

Name: Fried-Bread Panzanella with Ricotta and Herbs
Cuisine: italian
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
2.
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.
3.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.

Recipes sourced from Epicurious.com.

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