Fried Bread Panzanella with Ricotta and Herbs

Amp up traditional panzanella by frying thick slices of bread in olive oil on only one side, achieving a magical combination of crisp and soft that soaks up all the tomato juices without getting soggy.

Ricotta:
6 oz fresh ricotta, preferably sheep’s milk
2 Tbsp. extra-virgin olive oil, divided
flaky sea salt
black pepper, freshly ground

Panzanella:
2 large heirloom tomatoes, cut into 1½" pieces
½ small shallot, finely chopped
½ small clove garlic, finely grated
½ cup fresh basil leaves
¼ cup fresh parsley leaves with tender stems
1 Tbsp. red wine vinegar
flaky sea salt
4 Tbsp. extra-virgin olive oil
2 (1" thick) slices sourdough bread

Garnish:
extra-virgin olive oil, for drizzling

Mix ricotta and 2 Tbsp. 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 4 Tbsp. 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 1½" pieces. Toss into tomato mixture.

Spread ricotta mixture over plates and top with salad; drizzle with more oil.

Makes 4 servings.