Panzanella with Ricotta

The perfect summer salad and a great way to use up the last of the tomatoes and basil from the garden. I love to serve this salad as an easy weekend lunch with friends, made complete with chilled white wine. Enjoy!

Recipe notes:

*Any crusty bread will do here, but I prefer baguettes.


  • 5 cups day-old crusty bread, cut or torn into 1-inch pieces
  • 2 pounds ripe tomatoes, cut into 1-inch pieces
  • 1/2 small red onion, thinly sliced
  • 3 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • S/P
  • 1 cup fresh basil leaves, torn if large
  • 1 (15 ounce) container of ricotta


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.

Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and olive oil. Season generously with fresh ground S/P.

Add the toasted bread and basil, toss to combine. Let sit 20 to 30 minutes to allow the bread to soak up liquid. Taste, and if needed, add more vinegar and oil. Toss to combine.

Divide salad and top each with ricotta, a drizzle of olive oil, and season with S/P.

Serves: 4

Recipe source: Martha Stewart Food Everyday

Time: 1 hour