Fried bread panzanella with ricotta and fresh herbs

Ingredients for Fried-bread panzanella with ricotta and herbs

• 170 g fresh ricotta, preferably sheep’s milk

• 90 ml extra-virgin olive oil, divided, plus more for drizzling

• flaky sea salt

• freshly ground black pepper

• 2 large heirloom tomatoes, cut into 4 cm pieces

• 40 g small shallot, finely chopped

• 1 small garlic clove, finely grated

• 15 g basil leaves

• 10 g parsley leaves with tender stems

• 15 ml red wine vinegar

• 2 slices sourdough bread, 2.5 cm thick

How to make Fried-bread panzanella with ricotta and herbs

1. Mix the ricotta and 2 tablespoons of oil in a small bowl, then season with salt and pepper.

2. Toss the tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl, and season with salt.

3. Heat 4 tablespoons of oil in a large frying pan over medium heat.

4. Fry the bread until it is deep golden brown on one side, about 4 minutes.

5. Transfer the bread to a cutting board, sprinkle the fried side with salt, and cut it into 4 cm pieces.

6. Add the bread pieces to the tomato mixture and toss gently to combine.

7. Spread the ricotta mixture over serving plates and top with the salad, then drizzle with a little extra 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.