Fig Panzanella Recipe with Ricotta & Basil

Last modified on June 25th, 2019 at 10:33 am

Sweet figs and a healthy sprinkling of mildly sweet ricotta cheese, makes our fig panzanella a summer staple perfect for picnics and backyard entertaining.

Panzanella, the beloved bread salad of Tuscany captures the freshness of summer and is traditionally made with ripe tomatoes, oil, vinegar and onions. Changing its basic foundation, the swap of tomatoes for figs and a healthy sprinkling of mildly sweet ricotta cheese, makes our fig panzanella a summer staple perfect for picnics and backyard entertaining.

Close up of Fig Panzanella in a bowl with wooden spoons and a grey napkin

What’s most satisfying is the promise of each bite; crunch from the bread, sweetness from the figs and red onion, aromatics from the basil, spiciness from the arugula, tanginess from the dressing and airy ricotta. What can we say, stale bread never tasted nor looked so good.

Baguette, Olive Oil Tin, Flowers, Basil, Garlic, Onions and Figs on a Marble Counter

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Panzanella Recipe with Figs, Ricotta and Basil

We’ve included a video below to show you just how easy our fig panzanella recipe is to make. Be sure to subscribe to our YouTube channel to stay up to date with all our videos.

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Ingredients to Make Panzanella Salad with Figs, Ricotta and Basil

Ingredients for Panzanella Salad on Marble Table

Rustic bread, extra virgin olive oil, red onion, figs, arugula, basil, fresh ricotta, honey, dijon mustard, champagne or white wine vinegar.

How to Make Croutons for Our Panzanella Salad Recipe

Cut your day-old loaf into ½ inch cubes and coat with a few tablespoons of olive oil. Toast the bread in a skillet until each side is golden brown, adding olive oil as necessary. Place toasted bread in a serving bowl and set aside.

Male cutting bread into cubes on wooden cutting board surrounded by bottle, flowers, and basil

Tip: always use slightly stale bread. It crisps much better in the pan and soaks up the dressing more than fresh could ever.

How to Make Dressing for Panzanella Salad Recipe

Slice a red onion with the grain, slice your figs into small chunks and place in the bowl with the bread. Combine 1/3 cup olive oil, dijon mustard, honey, vinegar, salt, and black pepper and whisk until combined. Pour 2 tablespoons of the dressing over top the bread, onions and figs and allow to marinate for at least 20 minutes in the refrigerator.

Guy in white shirt slicing red onions on wooden cutting board with pink flowers and bowl in the image

Add Greens and Toppings

Right before serving, add the arugula, basil and ricotta cheese to your bread, onion and fig mixture. Be sure to toss gently as the figs, arugula and basil are delicate. Once fully mixed add in the remaining dressing, a quick stir and serve.

Fig Panzanella Salad in a bowl with tongs next to salt and pepper shakers

Styling tip: pile a salad dish high with your panzanella then top with additional ricotta, basil leaves and walnuts for a nuttier flavour and more texture.

Bon appetit xo

Chef Sous Chef

Fig Panzanella Salad in a bowl with tongs with napkin and salt and pepper shakers

Helpful Tools and Ingredients to Make Our Fig Panzanella Salad Recipe

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Fig Panzanella with Ricotta & Basil

Overhead view of Fig and Ricotta Panzanella

Changing the panzanella’s basic foundation, the swap of tomatoes for figs and a healthy sprinkling of mildly sweet ricotta cheese, makes this fig panzanella a summer staple perfect for picnics and backyard entertaining.

  • Author: Chef Sous Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Food + Drink, Appetizer, Main
  • Cuisine: Italian
Scale

Ingredients

  • 1/2 loaf rustic Italian bread (torn or 1/2″ cubed (about 4 cups))
  • 1/2 cup extra virgin olive oil (divided)
  • 1/4 medium red onion (thinly sliced with the grain)
  • 4 whole figs (diced)
  • 1 cup arugula
  • 1/2 cup basil leaves (loosely packed and torn)
  • 1/3 cup ricotta cheese
  • 2 tsp honey
  • 2 tsp dijon mustard
  • 3 tbsp champagne or white wine vinegar
  • 1/4 tsp salt
  • 1/2 tsp fresh ground black pepper

Instructions

No. 1 | Toss the bread with 2-3 tbsp of olive oil to coat. Heat a skillet on medium-high and add the bread to toast on each side until golden brown. Add more olive oil as necessary. Place them in a bowl to cool while you prepare the other ingredients.

No. 2 | Make the dressing by combining 1/3 cup olive oil, dijon mustard, honey, vinegar, salt, and black pepper. Whisk until combined. Add the sliced onions and figs to the bread. Pour all but 2 tbsp of the dressing and allow to marinate for at least 20 minutes and up to 2 hours in the fridge.

No. 3 | Just before serving, add the arugula, basil and ricotta cheese. Toss with remaining dressing and serve.

Notes

Tip: always use slightly stale bread. It crisps much better in the pan and soaks up the dressing more than fresh could ever.

Styling tip: pile a salad dish high with your panzanella then top with additional ricotta, basil leaves and walnuts for a nuttier flavour and more texture.

Keywords: panzanella recipe, picnic recipes, easy fig recipes

Fig Panzanella Salad Recipe Pinterest Image

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2 Comments

  • Reply
    Maria
    November 21, 2017 at 12:56 pm

    Great salad. The flavors work so well together. The figs really shine.

    • Reply
      Chef Sous Chef
      November 22, 2017 at 8:58 am

      Thanks Maria!

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