Tomato Panzanella With Ricotta

Submitted by Keee8698

"From Everyday Food."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 salads
• Serves: 4

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.