Peaches are my favorite fruit and it's finally peach season! Aka I have a lot of yummy peach recipes coming soon starting with this light and delicious peach and ricotta panzanella!
Panzanella is an Italian bread salad that originated in Tuscany. It's a great way to use leftover stale bread and is traditionally made with tomatoes, basil, and good olive oil. There are a ton of delicious variations but this peach and ricotta panzanella is my absolute favorite!
Since I always have my Homemade Sourdough Bread on hand, that's what I use for this panzanella, but any stale rustic style bread works great! If you only have fresh bread, just cut it up and toast it in the oven for about 10 minutes to dry it out first. Otherwise it will get soggy and no one wants that.
I use ricotta cheese in this panzanella because I love the creamy texture it adds! However, I've also used burrata and mozzarella which are also delicious!
I'm also partial to these cute little heirloom cherry tomatoes but any tomatoes will work!
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This peach and ricotta panzanella is one of my favorite summer dishes! It's quick, easy, and a great way to use stale bread!
- 3-4 cups stale rustic style bread, cut in 1 inch cubes
- 2 peaches, sliced
- 16 ounces heirloom cherry tomatoes, sliced in half
- 1 shallot, thinly sliced
- ½ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 teaspoon cracked black pepper
- fresh basil
- fresh thyme
- ricotta cheese (burrata and mozzarella are also delicious)
- Toss together the bread, peaches, tomatoes, and shallot in a large bowl.
- In a small bowl, whisk together all of the vinaigrette ingredients then pour over the salad.
- Toss everything together and make sure all the bread is evenly coated in the vinaigrette.
- Cover and let rest for about 20 minutes to let the flavors meld.
- Top with fresh herbs and cheese.
Panzanella is best eaten the same day as it does not keep well.
- Category: Salad, Side Dish
- Cuisine: Italian
- Serving Size: 2 cups
- Calories: 376
- Sugar: 20.7g
- Sodium: 534mg
- Fat: 18.5g
- Saturated Fat: 3.1g
- Carbohydrates: 46.5g
- Fiber: 4.8g
- Protein: 8.7g
- Cholesterol: 3mg
Keywords: panzanella, bread salad, easy side dishes, peach panzanella, peach and ricotta panzanella
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