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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 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']

Mix ricotta and 2 Tbsp. oil in a small bowl; season with salt and pepper.
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 1 1/2" pieces. Toss into tomato mixture.
Spread ricotta mixture over plates and top with salad; drizzle with more oil.

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