Fig Panzanella with Ricotta & Basil

Overhead view of Fig and Ricotta Panzanella

5 from 1 vote

Fig Panzanella with Ricotta & Basil

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.

Prep Time10

Cook Time10

Course: Appetizer, Food + Drink, Main

Cuisine: Italian Inspired

Keyword: easy fig recipes, panzanella recipe, picnic recipes

Servings: servings

Calories: 407kcal

Author: Philip Lago and Mystique Mattai

Ingredients

½ loaf Italian bread torn or ½" cubed (about 4 cups)
½ cup extra virgin olive oil divided
¼ medium red onion thinly sliced with the grain
4 whole figs diced
1 cup arugula
½ cup basil leaves loosely packed and torn
⅓ cup ricotta cheese
2 teaspoon honey
2 teaspoon dijon mustard
3 tablespoon white wine vinegar
¼ teaspoon salt
½ teaspoon fresh ground black pepper

Instructions

Toss the bread with 2-3 tablespoon 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.
Make the dressing by combining ⅓ 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 tablespoon of the dressing and allow to marinate for at least 20 minutes and up to 2 hours in the fridge.
Just before serving, add the arugula, basil and ricotta cheese. Toss with remaining dressing and serve.

Video

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.

Nutrition