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Under 30 Minutes

Tomato Panzanella with Ricotta

This quick main-course Italian bread salad makes the most of ripe summer tomatoes. Toasted cubes of stale, crusty loaf absorb the tomatoes' juices without disintegrating. If you prefer, serve the panzanella with slices of fresh mozzarella instead of ricotta.

  • Prep:
  • Total Time:
  • Servings: 4
Tomato Panzanella with Ricotta

Source: Everyday Food, July/August 2010


  • 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


  1. 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 (2)

  • AndreaDwyer 1 Jul, 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!

  • chariti 26 Aug, 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.

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