Tomato Panzanella With Ricotta |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Everyday Food. Ingredients:
1/2 lb day-old crusty bread, cut into 1-inch pieces |
2 lbs ripe tomatoes, cut into 1-inch pieces |
1/2 small red onion, thinly sliced |
3 tablespoons red wine vinegar |
2 tablespoons extra-virgin olive oil |
coarse salt |
ground pepper |
1 cup fresh basil leaf, torn if large |
15 ounces ricotta cheese |
Directions:
1. Preheat oven to 375°F On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes.
2. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20-30 minutes to allow the bread to soak up the liquid.
3. Divide salad evenly among 4 bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.
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