Fried-Bread Panzanella with Ricotta and Herbs
This is a true Mediterranean classic. Originally from Italy but made even better with the finest Greek Extra Virgin Olive Oil. A beautifully fresh addition to any meal, or just as good by itself. Don’t be shy with the olive oil – it’s in its element with dishes like this.
6 oz. fresh ricotta
6 Tbsp. SkapEti Extra Virgin olive oil, 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
Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.