Fried Bread Panzanella with Ricotta and Herbs
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 sourdough bread
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