Everyday Food Blog

Today's Recipe: Tomato Panzanella with Ricotta

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Right now is the ideal time to serve a bright and hearty main course salad. Enter: panzanella. Simply arranged with a hunk of crusty bread and a few seasonal ingredients (we're using perfectly ripe tomatoes), this classic Italian meal should become a staple on your summer table. If you've got the time, make this dish a few hours in advance -- the longer it sits, the longer the flavors will be able to mingle and soak up every summery flavor. We've topped everything off with a scoop of fresh ricotta cheese, but mozzarella would also be a perfectly fitting addition.

Ready to shop? Here's what you'll need to make this meal:

  • 1/2 pound day-old crusty bread, cut or torn into 1-inch pieces (5 cups)
  • 2 pounds 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, plus more for drizzling
  • Coarse salt and ground pepper
  • 1 cup fresh basil leaves, torn if large
  • 1 container (15 ounces) ricotta

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