Tomato Panzanella with Ricotta, reposted by Melinda

This is an Italian bread salad--oh, those thrifty Italians!  You can substitute sliced mozzarella for ricotta, or tofu/vegan cheese if you're vegan. It's a great way to use leftover bread and to make a tomato salad substantial enough for a meal! And so easy!

Panzanella (photo source)

Tomato Panzanella with Ricotta

• 1/2 lb day-old, crusty bread, cut or torn into 1-in. pieces
• 2 lbs ripe tomatoes, cut into 1-in. pieces
• 1/2 small red onion, thinly sliced
• 3 tbsp red-wine vinegar
• 2 tbsp olive oil, plus more for drizzling
• coarse salt & ground black pepper
• 1 cup fresh basil leaves, torn if large
• 1 container (15 oz) of ricotta

Preheat oven to 375. On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown, ~20 min. Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil and season w/ salt/pepper. Add toasted bread & basil & toss to combine. Let sit 20-30 min. to allow bread to soak up liquid. Divide salad evenly among 4 bowls & top each with some ricotta, a drizzle of oil, & season to taste with salt & pepper.  (recipe source)