Back to Tomato Panzanella with Ricotta All Reviews for Tomato Panzanella with Ricotta - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 25 mins Servings: 4 med105744_0710_panzanella.jpg
Ingredients Ingredient Checklist 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 (15 ounces) ricotta
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 25 mins Servings: 4 med105744_0710_panzanella.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 25 mins Servings: 4
Recipe Summary
prep: 5 mins total: 25 mins
Servings: 4
prep: 5 mins
total: 25 mins
prep:
5 mins
total:
25 mins
Servings: 4
4
med105744_0710_panzanella.jpg
med105744_0710_panzanella.jpg
Ingredients
Ingredients
- 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 (15 ounces) ricotta
Directions
Preheat oven to 375 degrees. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, about 20 minutes. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season with salt and pepper. Add toasted bread and basil and toss to combine. Let sit 20 to 30 minutes to allow bread to soak up liquid. Divide salad evenly among four bowls and top each with some ricotta, a drizzle of oil, and season to taste with salt and pepper.
Reviews (3)
Add Rating & Review 83 Ratings 5 star values: 23 4 star values: 10 3 star values: 26 2 star values: 18 1 star values: 6
Reviews (3)
Add Rating & Review 83 Ratings 5 star values: 23 4 star values: 10 3 star values: 26 2 star values: 18 1 star values: 6
Add Rating & Review
83 Ratings 5 star values: 23 4 star values: 10 3 star values: 26 2 star values: 18 1 star values: 6
83 Ratings 5 star values: 23 4 star values: 10 3 star values: 26 2 star values: 18 1 star values: 6
83 Ratings 5 star values: 23 4 star values: 10 3 star values: 26 2 star values: 18 1 star values: 6
5 star values: 23 4 star values: 10 3 star values: 26 2 star values: 18 1 star values: 6
Martha Stewart Member Rating: 4 stars 07/19/2017 Really good. Husband loved it. Super easy! Would make this again for a potluck or picnic. Martha Stewart Member Rating: Unrated 07/01/2012 This recipe is SO good. I have made it many times since it came out, partly to use up all of the fresh basil we grow. Make it in the summer with good fresh tomatoes and fresh basil, when they are both in season. The ricotta is great, use whole milk ricotta and lots of it. The recipe amount is right on - just dollop it on top and drizzle with plenty of olive oil and salt and pepper. I mix the basil in as I serve it, so it doesn't get wilty and brown. Definitely reccomend and a do-again! Martha Stewart Member Rating: Unrated 08/26/2011 I love this recipe. However, a whole container of ricotta was WAY to much. I mistakenly mixed it in. It wasn't beautiful. I think next time I'll do fresh mozz.Martha Stewart Member
Rating: 4 stars 07/19/2017
Really good. Husband loved it. Super easy! Would make this again for a potluck or picnic.
Rating: 4 stars
Rating: Unrated 07/01/2012
This recipe is SO good. I have made it many times since it came out, partly to use up all of the fresh basil we grow. Make it in the summer with good fresh tomatoes and fresh basil, when they are both in season. The ricotta is great, use whole milk ricotta and lots of it. The recipe amount is right on - just dollop it on top and drizzle with plenty of olive oil and salt and pepper. I mix the basil in as I serve it, so it doesn’t get wilty and brown. Definitely reccomend and a do-again!
Rating: Unrated
Rating: Unrated 08/26/2011
I love this recipe. However, a whole container of ricotta was WAY to much. I mistakenly mixed it in. It wasn’t beautiful. I think next time I’ll do fresh mozz.
All Reviews for Tomato Panzanella with Ricotta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato Panzanella with Ricotta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
