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5 from 1 vote

Peach Panzanella Salad

This Peach Panzanella Ricotta Salad is sweet, savory and light. Perfect to enjoy on a hot day.
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Keyword: Peaches, Ricotta, Salad,, Sourdough Bread, Vegetarian
Servings: 4 people
Author: Amy

Ingredients

  • 3 peaches pitted and sliced
  • 3-4 1" slices good sourdough bread
  • 1/2 large shallot chopped
  • 1 garlic clove minced
  • 1/2 cup fresh basil lightly chopped
  • 6 ounces ricotta
  • 6 tbsp olive oil divided
  • 1 tbsp red wine vinegar
  • 1 tbsp kosher salt divided
  • 1/2 teaspoon black pepper divided

Instructions

  • 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!