Panzanella Salad with Grove 45 Fried Bread

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

Ingredients

6 oz. fresh ricotta, preferably sheep’s milk

6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt

Freshly ground black pepper

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 Tbsp. red wine vinegar

2 (1"-thick) slices of Rosemary Olive Oil Bread

Step 1

Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.

Step 2

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 1 1/2" pieces. Toss into tomato mixture.

Step 3

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