Panzanella Recipe

Time45m

Serves4

Heirloom cherry tomatoes, roasted tomato vinaigrette, basil, balsamic reduction, ricotta and fried sourdough.

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Ingredients

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1
Prepare the Roasted Tomato Vinaigrette
Preheat the oven to 375°F (190°C). Halve the heirloom cherry tomatoes and place them on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until caramelized. Let cool and blend with a splash of balsamic vinegar to make the vinaigrette.
2
Fry the Sourdough
In a skillet, heat some olive oil over medium heat. Add the sourdough slices and fry until golden brown and crispy on both sides. Remove and let cool, then cut into bite-sized pieces.
3
Assemble the Panzanella
In a large bowl, combine the roasted tomatoes, fried sourdough pieces, and fresh basil leaves. Drizzle with the roasted tomato vinaigrette and toss gently to combine. Adjust seasoning with salt and pepper if needed.
4
Serve
Plate the panzanella and top with dollops of ricotta cheese. Drizzle with balsamic reduction for added flavor and presentation.