Fried-Bread Panzanella with Ricotta and Herbs

• 6 oz. fresh ricotta, preferably sheep’s milk
• 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

Flaky sea salt

Freshly ground black pepper

• 2 large heirloom tomatoes, cut into 1½" pieces
• ½ small shallot, finely chopped
• ½ small garlic clove, finely grated
• ½ cup basil leaves
• ¼ 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; season with salt and pepper.
2. Toss tomatoes, shallot, garlic, basil, parsley, and vinegar in a medium bowl; season with salt. Heat 4 Tbsp. 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. Transfer to a cutting board, sprinkle fried side with salt, and cut into 1½" pieces. Toss into tomato mixture.
3. Spread ricotta mixture over plates and top with salad; drizzle with more oil.