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.
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.
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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.