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- 6 oz. fresh ricotta

- 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

- Flaky sea salt

- Freshly ground black pepper

- 2 large heirloom tomatoes, cut into 1 1/2" pieces

- 1/2 small shallot, finely chopped

- 1/2 small garlic clove, finely grated

- 1/2 cup basil leaves

- 1/4 cup parsley leaves with tender stems

- 1 Tbsp. red wine vinegar

- 2 (1"-thick) slices sourdough bread



1) Mix ricotta and 2 Tbsp. oil in a small bowl, then season with salt and pepper.


2) Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. 


3) Heat 4 Tbsp. of oil in a skillet large enough to fit bread in a single layer over medium. Fry bread until deep golden brown on one side, about 4 minutes. 


4) Transfer to a cutting board, sprinkle the fried side with salt, and cut into 1 1/2" pieces. Toss into tomato mixture.


5) Spread ricotta mixture over plates and top with salad; drizzle with more oil.