FRIED-BREAD PANZANELLA WITH RICOTTA AND HERBS

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Fried-Bread Panzanella with Ricotta and Herbs image

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.

Provided by Ben Jackson

Categories     Bon Appétit     Bread     Tomato     Salad     Ricotta     Basil     Vegetarian     Quick & Easy     Summer

Yield 4 servings

Number Of Ingredients 11

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

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

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