Fried-Bread Panzanella With Ricotta And Herbs

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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"].

Yes, Fried-Bread Panzanella With Ricotta And Herbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.