Tomato Bread Salad with Ricotta

Name: Tomato Bread Salad with Ricotta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 lbcrusty breadAmount1/2 lbIngredientcrusty bread, cut into 1-inch pieces, cut into 1-inch pieces; 2 lbtomatoesAmount2 lbIngredienttomatoes, cut into 1-inch pieces, cut into 1-inch pieces; 1small red onionAmount1Ingredientsmall red onion, thinly sliced, thinly sliced; 3 tbspred wine vinegarAmount3 tbspIngredientred wine vinegar; 2 tbspextra-virgin olive oilAmount2 tbspIngredientextra-virgin olive oil; 1 tspsaltAmount1 tspIngredientsalt; 1/2 tspblack pepperAmount1/2 tspIngredientblack pepper; 1 cupfresh basilAmount1 cupIngredientfresh basil leaves, cut into ribbons leaves, cut into ribbons; 15 ozricotta cheeseAmount15 ozIngredientricotta cheese

This is panzanella-style comfort with big summer energy: crusty toasted bread, ripe tomatoes, sharp red onion, red wine vinegar, olive oil, fresh basil, and a generous spoonful of ricotta on top.

PREP 15 mins
COOK 15 mins
TOTAL 30 mins
AUTHOR Dallyn Maresco

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Category 10 Ingredients or Less

Ingredients

1/2 lbcrusty bread, cut into 1-inch pieces
2 lbtomatoes, cut into 1-inch pieces
1small red onion, thinly sliced
3 tbspred wine vinegar
2 tbspextra-virgin olive oil
1 tspsalt
1/2 tspblack pepper
1 cupfresh basil leaves, cut into ribbons
15 ozricotta cheese

More to Know

More to know about Tomato Bread Salad with Ricotta

This tomato bread salad with ricotta is a panzanella-style dish that works because it balances three things: juicy tomatoes, crusty bread, and creamy cheese. The bread soaks up the tomato-vinegar dressing, so you get soft, savory bites with just enough chew instead of a soggy salad. Ricotta on top adds a cool, mild finish that makes the whole bowl feel more complete.

Why this recipe works

The key is using bread that is already toasted. Fresh bread can turn heavy and collapse too fast, but baked bread holds its shape long enough to absorb the tomato juices without disappearing. The red wine vinegar wakes up the tomatoes, the olive oil rounds out the sharp edges, and the basil brings in a fresh, bright finish. If your tomatoes are very ripe and juicy, that resting time is what pulls everything together.

What to look for in the ingredients

Bread: Use crusty bread with some structure, like ciabatta, sourdough, or another sturdy loaf. Soft sandwich bread will not give you the same texture.
Tomatoes: The better the tomatoes, the better the salad. This is the kind of recipe that really rewards peak-season tomatoes, but good grocery-store tomatoes will still work.
Ricotta: Whole-milk ricotta gives the richest, creamiest finish. If your ricotta is watery, let it drain briefly before spooning it on top.
Basil: Add it at the end so it stays fresh and aromatic instead of turning dark and limp.

How to keep the texture just right

Here’s what to watch for: the bread should be crisp on the outside before it goes into the bowl, but not so hard that it never softens. After tossing everything together, let the salad rest for about 30 minutes and stir it a few times. That gives the bread time to soak up the dressing evenly. If you serve it too soon, the bread can taste dry in the middle; if you let it sit too long, it can get overly soft.

Easy ways to make it your own

Add sliced cucumbers or chopped peppers for extra crunch.
Swap in torn mozzarella or burrata if you want a different creamy topping.
Use sherry vinegar or champagne vinegar instead of red wine vinegar if that is what you have.
Finish with a handful of olives or a few capers if you want a saltier, bolder flavor.

What to serve with it

This is flexible enough to work as a light lunch or a side dish with grilled chicken, roasted fish, or simple pan-seared tofu. It also fits well on a summer spread with other bright dishes, like chilled soup, grilled vegetables, or a big platter of fruit. If you are serving it for two, it can easily be the main event with a little extra bread on the side.

Make-ahead and storage notes

This salad is best shortly after it rests, when the bread has absorbed the tomato juices but still has some texture. If you need to prep ahead, toast the bread and mix the tomato base separately, then combine them closer to serving time. Leftovers will keep in the fridge for a day, but the bread will soften more as it sits. For the best texture, add a fresh spoonful of ricotta right before eating.

If you like recipes that turn a few simple groceries into something bright and satisfying, save this one for the next time tomatoes are at their best. It is low-drama, full of contrast, and easy to make your own.

For a quick primer on different salt types and how they affect flavor, see Know Your Salts.

For a different vegetable side, try bacon-wrapped green beans.

For another bright summer side with crisp vegetables and a fresh finish, try watermelon cucumber salad.

More Context

About the Author

Dallyn Maresco

Dallyn Maresco joined bestrecipes.co as a recipe editor for the magazine in 2014. Though her culinary passions began with baking, she has since fallen in love with all forms of cooking. As a cookbook author, Dallyn has meticulously reviewed every recipe on the site since her arrival. In addition to her editorial duties, she also handles the camera for our recipe videos. When she's not in the kitchen, you'll find her in a cozy corner with a book—she once read over 80 in a single year!

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