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Panzanella


  • Author: Jenna
Scale

Ingredients

  • 5 cups crusty bread, cut or torn into one each pieces
  • 2 pounds ripe tomatoes, cut into one each pieces
  • 1/2 small red onion, sliced thin
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil, plus more for drizzling
  • coarse salt and fresh ground pepper
  • 1 cup basil leaves, torn
  • 2 cups fresh ricotta

Instructions

Preheat oven to 375.  Spread bread on a baking sheet and toast until golden, about 20 minutes.
2. Combine tomatoes, onion, vinegar and oil in a large bowl.  Season to taste with a little salt and pepper.
3. Add toasted bread and basil and toss to combine.  Let sit for 20-30 minutes so bread can soak up the liquid.
4. Divide among plates and top with a generous spoonful of ricotta, a drizzle of olive oil, and a little more salt and pepper.

Notes

Smart Points: 7 ( 1 cup)