This recipe is a good way to use some delicious basil and also day-old bread. Not only that, but once any of my several tomato plants start producing ripe red gems and my shallots are ready to be pulled up, this recipe will be a perfect use of my container garden!
Photo by Ryan Macchione
Panzanella Salad with Ricotta (serves 4-6)
- Loaf of crusty Italian bread, cut into 1-inch cubes
- 4 medium sized tomatoes, seeds removed and cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, sliced into 1/4-inch pieces
- 2 T extra virgin olive oil, plus more for finishing
- 3 T red-wine vinegar
- Kosher salt and freshly ground black pepper
- Large handful of basil leaves
- 8 oz ricotta
In the meantime, combine bell pepper, onion, tomatoes, vinegar and oil in a large bowl. Season with salt and pepper.
Add basil and toasted bread cubes, stir to combine. Allow bread to soak up the juices by sitting for 20 minutes.
Divide evenly among serving bowls. Top with a large spoonful of ricotta. Season with salt & pepper and finish with a drizzle of olive oil.