Tomato Panzanella with Ricotta

From 6 Bittersweets
Slightly adapted from Everyday Food Volume 74
Serves 4

1/2 pound day-old crusty bread, cut or torn into 1 inch pieces
2 pounds ripe tomatoes, cut into 1 inch pieces
1/2 small red onion, thinly sliced
3 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil, plus more for drizzling
Course salt and ground pepper
1 cup fresh basil leaves, torn if large
15 ounces ricotta cheese (or fresh mozzarella if preferred)

Preheat oven to 375 degrees F. On a rimmed baking sheet, spread bread in a single layer and bake until dry and golden brown, about 20 minutes.

Meanwhile, in a large bowl, combine tomatoes, onion, vinegar, and oil. Season to taste with salt and pepper. Add toasted bread and basil, toss to combine. Let sit 20 - 30 minutes to allow bread to soak up liquid. Top with dollops of ricotta and finish with a drizzle of extra virgin olive oil.