This Peach Panzanella Ricotta Salad is sweet, savory and light. Perfect to enjoy on a hot day.
Heat 4 Tbsp. olive oil in a large skillet and to place 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 generous pinch of salt, and cut into 1½" pieces.
Mix ricotta and 2 Tbsp. oil in a small bowl; season with pinch of salt and pepper.
Toss peaches, shallot, garlic, 1/2 basil, remaining olive oil and vinegar in a medium bowl; season with remaining salt and pepper.
Spread ricotta mixture over plates and top with salad; drizzle with more oil if needed.
Serve and enjoy!