Panzanella Salad Recipe “My Way”


Recipe Rating

  • (5 /5)
  • (2 Rating)


This hearty version of Panzanella Salad combines juicy tomatoes and crusty bread with a cheesy Vincenzo’s Plate twist.

Watch video recipe:

Panzanella Salad Recipe | Crispy Bread and Tomato Salad with Baked Ricotta

INGREDIENTS for 4 people:

3 x fresh ripe tomatoes
A bunch of lush green basil
1 x garlic clove
Portion of toasted crisp/stale bread (you might also be able to find some crisp bread crackers at your local green grocer or supermarket)
150-200g baked ricotta
Balsamic vinegar
Balsamic glaze
Extra virgin olive oil
Dried oregano and sage herbs

Panzanella Salad


1 x large salad bowl
1 x medium sized knife
1 x table spoon
Chopping board
1 x large rectangular serving plate


1. Break up the bread into small pieces and put it inside the salad bowl.
2. Drizzle a generous amount of extra virgin olive oil over the top.

Panzanella Salad

3. Pour balsamic vinegar over the top also (as much as you like depending on how strong you enjoy your salad dressing).
4. Mix it well using a spoon.
5. Cut the green part out of the top of the tomato and slice them into small chunks.

Panzanella Salad

6. Remove the skin from the garlic clove and slice it into small pieces.
7. Add the garlic to your salad.

Panzanella Salad

8. Break off several basil leaves from the bunch and rip them into small strips using your hands adding them to the salad and mix everything together well.
9. Add salt and pepper (as much as desired) and 2-3 pinches of dried oregano and sage.

Panzanella Salad

10. Mix this through really well with a spoon before adding another few drizzles of extra virgin olive oil and balsamic and mixing again.
11. Now, get your piece of baked ricotta and break it in small chunks, adding it straight to the salad, keeping a third of it to the side for later.

Panzanella Salad


I wanted to create a Panzanella Salad Recipe “My Way” using my own twist so I used baked ricotta as it is salty and adds a rustic texture to the dish.


1. Pour the salad into the middle of a long rectangular serving plate.

Panzanella Salad

2. Break chunks of the left over piece of baked ricotta into the salad so that it looks fluffy and white and sits at the top.
3. Squeeze balsamic glaze over the top, making a swirling pattern over the top and bleeding onto the plate a little bit.

Panzanella Salad

Panzanella Salad Recipe | Crispy Bread and Tomato Salad with Baked Ricotta

E ora si mangia, Vincenzo’s Plate…Enjoy!

Print Friendly, PDF & Email

Rate this recipe

  • 2 People Rated This Recipe

  • Average Rating

    (5 / 5)

Share Post

Related Posts

2019-02-14T20:42:59+00:00 2019-02-14T20:42:59+00:00
  • Servings : 4-6
  • Cook Time : 10 Min


STRAWBERRIES CHEESECAKE NO BAKE You won’t be able to resist this delicious no-bake dessert! It’s light...

Cook Now

2019-02-12T23:20:49+00:00 2019-02-12T23:26:59+00:00
  • Servings : 4
  • Cook Time : 15 Min
pasta arrabbiata spicy

ARRABBIATA PASTA SAUCE aka Pasta all’Arrabbiata

Arrabbiata pasta sauce is a simple recipe for spicy tomato sauce that uses fresh ingredients...

Cook Now

2019-02-11T18:03:23+00:00 2019-02-11T18:35:57+00:00
  • Servings : 6-8
  • Cook Time : 30 Min
cheese twists

CHEESE TWISTS aka Cheese Straws

Cheese twists with pesto are crunchy sticks of goodness that everyone will love. With basil...

Cook Now

2018-12-21T00:02:39+00:00 2018-12-22T23:09:31+00:00
  • Servings : 10-15

STRUFFOLI Italian Honey Balls

Struffoli are deep fried authentic Italian honey balls traditionally from Southern Italy with a zesty...

Cook Now

2018-12-13T22:20:18+00:00 2018-12-13T23:07:50+00:00
  • Servings : 6-8
  • Cook Time : 20 Min
italian meatballs


Italian meatballs are the ultimate comfort food, taking you right back to a special time...

Cook Now

2018-12-09T12:24:46+00:00 2018-12-09T21:33:12+00:00
  • Servings : 2-4
  • Cook Time : 15 Min
spaghetti vongole

SPAGHETTI VONGOLE cooked by the Master

Spaghetti Vongole. Taste the flavours of the sea on a plate with this simple spaghetti...

Cook Now