Tomato Panzanella with Ricotta
a recipe that serves 4 @
Ingredients:
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
Directions:
1. Preheat oven to 375 degrees. 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.
3. Let sit 20 to 30 minutes to allow bread to soak up liquid.
4. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.
Notes:
What an absolutely excellent lunch or dinner! I used a variety of tomatoes (grape, cherry, plum and beefsteak), instead of day old bread I toasted well a low calorie slice of bread per person. Also I used part-skim ricotta.