Tomato panzanella


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 (15oz) ricotta

Nutritional information



Preheat oven to 375°. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 min. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil leaves and toss to combine. Let sit for 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, drizzle of oil, and season to taste with salt and pepper.