Fried-Bread Panzanella with Ricotta and Herbs

Ingredients for Fried-Bread Panzanella with Ricotta and Herbs

• 170g fresh ricotta, preferably sheep’s milk

• 90ml 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 tablespoon red wine vinegar

• 2 (1"-thick) slices sourdough bread

Mix ricotta and 2 tablespoons 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 60ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.