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