Go Back
5 from 1 vote

Peach Panzanella Salad

This Peach Panzanella Ricotta Salad is sweet, savory and light. Perfect to enjoy on a hot day.

Course Salad
Keyword Peaches, Ricotta, Salad,, Sourdough Bread, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Amy


  • 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


  1. 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. 

  2. Mix ricotta and 2 Tbsp. oil in a small bowl; season with pinch of salt and pepper.

  3. Toss peaches, shallot, garlic, 1/2 basil, remaining olive oil and vinegar in a medium bowl; season with remaining salt and pepper.

  4. Spread ricotta mixture over plates and top with salad; drizzle with more oil if needed.

  5. Serve and enjoy!