Peach Panzanella Salad

This creamy ricotta-panzanella salad with juicy peaches and toasty sourdough is an easy but fancy salad. Tossed in red wine vinegar with toasty sourdough, every bite’s got the perfect amount of fresh Italian flair.

Why You’ll Love This Recipe

This peach panzanella salad recipe is for you if you’re always looking for different fruity salads to serve at gatherings.

• Effortless. This fancy-looking salad is ready in just 20 minutes!
• Prep-friendly. Season the ricotta, toast the bread, and toss the peaches in advance so all you have to do is assemble the salad before dinner.
• Great for crowds. Double or triple the recipe depending on how many guests you’re expecting.
• Perfect for summer. This sweet peach salad is perfect for using leftover fruit this summer.

What is Panzanella Salad?

Panzanella is an Italian, tossed tomato, toasted bread, and vinaigrette salad. Other common ingredients include spicy red onions, salty olives, fresh basil, oregano, and chopped cucumbers. This version is served over a bed of seasoned ricotta. Once served, the bread is initially crispy but it softens over time for a change in the salad’s texture. It’s served as an appetizer or side.

Recipe Ingredients

Olive oil helps elevate the ricotta’s creaminess in every bite. Scroll to the recipe card at the bottom of the post for exact amounts.

• Peaches – They must be fresh or canned peaches.
• Sourdough bread – Sliced baguettes or ciabattas work too.
• Shallots – You can swap it for more garlic or leave it out.
• Garlic – Garlic paste is a good swap. Avoid garlic powder because it can add a grainy texture.
• Basil – It must be fresh basil. Go for fresh parsley if that’s what you’ve got on hand.
• Ricotta – Feel free to use mascarpone.
• Olive oil – Truffle-infused olive oil can really elevate the salad.
• Red wine vinegar – White wine vinegar can be used instead.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.

Tips & Variation ideas

This fruity panzanella salad can easily be turned into an appetizer if you set it up as a charcuterie board.

• Add veggies. Toss 1/2 cup halved cherry tomatoes, arugula, or crunchy chopped celery if you want to add more texture to every bite.
• More fruits. Add 1/4-1/2 cup halved (and pitted) black cherries, sliced plums, nectarines, or apricots for more fruitiness.
• Add a drizzle. Spoon raw honey, agave nectar, maple syrup, or pesto over the salad for extra depth.
• Use store-bought. If you don’t want to toast the bread yourself, buy store-bought bread. Croutons work great for this too.
• Make it a charcuterie board. Assemble prosciutto, salami, grapes, crackers, olives, and walnuts around the salad for a charcuterie-style appetizer.
• Add nuts and seeds. Sprinkle 1-2 tablespoons pine nuts, pepitas, or sunflower seeds over the salad for some nutty crunch.

Can I Make This Salad Ahead of Time?

You can prepare the elements and refrigerate them up to 3 days in advance, but don’t assemble the salad until right before serving. Strain any excess moisture from the peaches before adding the mixture to the ricotta to prevent the cheese from splitting.

More Peach Recipes To Try

• Peach Prosciutto Mixed Green Salad {gluten free}
• Peach Tomato Caprese Salad {gluten free}
• Grilled Pork Chops and Peaches
• Grilled Peaches with Cream and Honey