Italian bread salad

Description

The recipe won't take much time. In a large bowl, whisk together the oil and lemon juice, season with salt and pepper. Add tomatoes, cucumbers, fennel, onion, and olives. Mix well and refrigerate for at least 1 hour and up to 4 hours. Preheat the oven. Place bread slices on a baking sheet and bake until lightly browned on both sides, about 1 to 2 minutes per side. Place the bread on a work surface and rub the cut side of the garlic over the slices. Cut the bread into pieces. Divide the bread among 4 small bowls. Top with the vegetable mixture, ricotta, and serve immediately.

Instructions