• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact

Framed Cooks

menu icon
go to homepage
  • July 4th Recipes!
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • July 4th Recipes!
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Framed Cooks » Recipes » Salads

    Ricotta Panzanella Salad

    Published: Jul 22, 2021 · Modified: Mar 10, 2023 by Kate Morgan Jackson · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    This easy recipe for Panzanella, otherwise known as a tomato and bread salad, gets extra flavor from creamy, dreamy ricotta cheese! The perfect summer side dish.

    Ricotta Panzanella Salad

    PIN this recipe for Ricotta Panzanella Salad now… So you can make it later!

    Well, we made it to pretty much the middle of summer, and in my house that means it is time for Panzanella!

    It is a wonderful and summery recipe, and the perfect, perfect thing to make when tomatoes and basil are in full swing and the days are still too hot to even THINK of turning on the oven.

    What is Panzanella?

    Panzanella is an Italian salad that is made from chunks of stale (or in this case toasted) bread and chopped tomatoes.

    The juice from the tomatoes soaks into the bread and softens it up, and it often contains cucumbers, onions, basil and various other things, but the essential elements are the bread and tomatoes.

    I love to use heirloom tomatoes for this recipe when I can find ’em. Heirlooms are tomatoes grown from special seeds, and are known for their glorious rich tomato flavor (and sometimes their weird lumpy shape, but don’t let that stop you from picking them up if you see them!).

    herloom tomatoes

    They are a little more spendy than regular tomatoes, but they are worth every delicious penny!

    I like to add a little olive oil and vinegar to my Panzanella, and a whole lot of basil…

    …and to top it all of with a generous spoonful of creamy, dreamy ricotta cheese!

    how to make ricotta cheese

    Use the best ricotta you can find, either in the specialty cheese section of your supermarket or by making your own (so good and so easy).

    Now that we have the main players all assembled, let’s get to it!

    How to make Ricotta Panzanella Salad

    Preheat your oven to 375. Spread about 5 cups of bite-sized pieces of bread (cut or roughly torn are both fine) on a rimmed baking sheet and toast until golden, about 15 minutes.   (Start checking them after 10 minutes if your oven runs hot.)

    Combine 1 pound of fresh diced tomatoes (heirloom if you can find ’em!), 2 tablespoons of red wine vinegar and 3 tablespoons of olive oil in a large bowl. Sprinkle on a little sea salt and pepper.

    Add the toasted bread and a half cup of torn fresh basil and toss to combine. Let it all sit for 20 to 30 minutes so bread can soak up the liquid.

    Divide among plates and top with a generous spoonful of fresh ricotta, a drizzle of olive oil, and a little more salt and pepper. 

    More tips for making Ricotta Panzanella Salad!

    Can this salad be made ahead of time?

    Sort of? You do need a half hour or so for the bread to soak up the tomato juice and the olive and vinegar, but you don’t want to leave it too long so that the bread gets mushy. This is a recipe that is worth planning to make about 45 minutes before you serve it up.

    Will any kind of tomatoes work for this recipe?

    Heirloom tomatoes are the very best, and my second choice would be halved cherry tomatoes, which seem to keep their lovely tomato taste all year long. And after that, local non-heirloom tomatoes will also work!

    What is the best kind of bread to use?

    You want a pretty substantial bread that won’t break down at the first drop of tomato juice! Italian bread, ciabatta bread and French baguettes are all good choices, and I love my almost no-knead bread for this recipe too.

     Summertime deliciousness!

    easy ricotta panzanella salad

    Now, Now, we ate this all by its gorgeous self, but I can also imagine it as a scrumptious side dish alongside grilled sliced steak or chicken. Yum, right? In any language.

    Oh and Pro Tip: If you want to take this salad to even HIGHER heights, dress it with this Warm Bacon Vinaigrette right before you serve it. YUM.

    And I vote for adding Ricotta Panzanella Salad Day to the calendar – who’s with me?

    Print

    Ricotta Panzanella Salad

    easy ricotta panzanella salad
    Print Recipe
    Pin Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    This easy recipe for Panzanella, otherwise known as a tomato and bread salad, gets extra flavor from creamy ricotta cheese! The perfect summer side dish.

    • Author: Kate Morgan Jackson
    • Prep Time: 20 minutes
    • Marinating Time: 30 minutes
    • Cook Time: 0 minutes
    • Total Time: 50 minutes
    • Yield: 4
    • Category: Side Dish
    • Method: No Cook
    • Cuisine: Italian

    Ingredients

    Scale
    • 5 cups crusty bread, cut or torn into one each pieces
    • 1 pound ripe tomatoes, cut into bite sized pieces
    • 2 tablespoons red wine vinegar
    • 3 tablespoons olive oil, plus more for drizzling
    • Sea salt and fresh ground pepper
    • 1/2 cup fresh basil leaves, torn
    • 2 cups fresh ricotta cheese

    Instructions

    1. Preheat oven to 375. Spread bread on a baking sheet and toast until golden, about 15 minutes.
    2. Combine tomatoes, vinegar and oil in a large bowl. Sprinkle on a little sea salt and pepper.
    3. Add toasted bread and basil and toss to combine. Let sit for 20-30 minutes so bread can soak up the liquid.
    4. Divide among plates and top with a generous spoonful of ricotta, a drizzle of olive oil, and a little more salt and pepper.

    Equipment We Used to Make This Recipe

    Image of Cutting Board

    Cutting Board

    Buy Now →
    Image of Measuring Cup

    Measuring Cup

    Buy Now →
    Image of Mixing Bowls

    Mixing Bowls

    Buy Now →
    Image of Rimmed Baking Pan

    Rimmed Baking Pan

    Buy Now →
    Image of Tongs

    Tongs

    Buy Now →

    Notes

    Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)!  Thanks for using them to keep our kitchen cooking…xoxo!

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

    OTHER PANZANELLA RECIPES WE LOVE!

    Steak Panzanella Salad
    This recipe for steak panzanella salad is currently on heavy rotation in my kitchen. A perfect all in one summer supper!
    Steak Panzanella Salad
    This recipe for steak panzanella salad is currently on heavy rotation in my kitchen. A perfect all in one summer supper!
    Salmon Panzanella
    This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread for the perfect seafood lunch or supper!
    Salmon Panzanella
    This speedy recipe for salmon panzanella salad pairs tender roasted seafood with fresh veggies and toasted bread for the perfect seafood lunch or supper!
    321 shares
    • Facebook
    • Twitter
    • Yummly

    Want every new recipe delivered right to your email inbox?

    Reader Interactions

    Comments

    1. Theresa M Murphy says

      July 22, 2021 at 1:44 pm

      I’m in! I love panzanella! So simple yet so delicious! I love your addition of the ricotta. Creamy and dreamy works wonders for most things!

      Reply
      • Kate Morgan Jackson says

        July 26, 2021 at 1:52 pm

        Ricotta makes everything better, right? :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Kate from Framed Cooks

    Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

    More about me →

    July 4th Recipes!

    • Grilled Buttermilk Rosemary Chicken on a Plate
      Grilled Buttermilk Chicken
    • Orange Avocado Shrimp Salad on a plate with mint leaves.
      Orange Avocado Shrimp Salad
    • Zucchini gazpacho in a bowl.
      Zucchini Gazpacho
    • Strawberry slab pie on a white platter.
      Easy Strawberry Cheesecake Tart
    • Easy Corn and Beet Salad with Ricotta
      Corn and Beet Salad
    • steak and cherry tomato skewers
      Steak Skewers

    Reader Favorites

    • Pastina with egg and cheese in a bowl.
      Pastina with Egg and Cheese, Otherwise Known As Comfort Food
    • Lemon Garlic Lobster Pasta in a bowl with a fork.
      Pasta with Lobster Sauce
    • Grandpa's Coca-Cola Ribs on a cutting board.
      Grandpa’s Coca-Cola Ribs
    • Pasta with Buttered Egg Sauce on a plate with a fork.
      Pasta with Egg Sauce
    • Soft scrambled eggs with ricotta on a plate.
      Ricotta Scrambled Eggs
    • Cheese Fries in a bowl on a wooden counter.
      Easy Cheese Fries

    Want every new recipe delivered right to your email inbox?

    Sign Me Up!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign Up!

    Get in Touch

    • Contact

    Copyright © 2025 Framed Cooks

    All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

    321 shares
    321 shares
    • 306