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Fried-Bread Panzanella with Ricotta and Herbs

Fried-Bread Panzanella with Ricotta and Herbs

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This fried-bread panzanella with ricotta and herbs is a sophisticated twist on the classic Italian bread salad. By frying the sourdough slices in quality olive oil rather than oven-toasting them, the bread develops a rich, golden crunch that stands up perfectly to the juicy heirloom tomatoes. Fragrant basil and flat-leaf parsley provide a burst of garden-fresh colour, while the red wine vinegar creates a sharp dressing that cuts through the creamy sheep’s milk cheese.

As a versatile vegetarian dish, this salad makes an elegant starter for a summer dinner party or a substantial solo lunch. The combination of warm, crisp bread and cool, seasoned ricotta offers a delightful contrast in texture and temperature. For the best flavour, ensure your tomatoes are at room temperature to allow their natural sweetness to shine through alongside the savoury herbs.

Ingredients for Fried-Bread Panzanella with Ricotta and Herbs

170g fresh ricotta, preferably sheep’s milk
90ml extra-virgin olive oil, divided, plus more for drizzling
Flingsalt
Nymalen svartpeppar
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 matsked rödvinsvinäger
2 (1"-thick) slices sourdough bread

How to make Fried-Bread Panzanella with Ricotta and Herbs

Mix ricotta and 2 tablespoons 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 60ml 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.

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