Name: Peach and Ricotta Panzanella
Prep time: PT-447654H53M40S
Total time: 25 min
Cuisine: Italian
Ingredients: 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; 1/2 cup extra virgin olive oil; 1/4 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)

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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!

Peach and ricotta panzanella (tuscan bread salad)

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!

If you make this peach and ricotta panzanella, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.

Peach and Ricotta Panzanella

Author: Kyleigh Sage
Prep Time: 5 minutes + 20 minutes resting time
Total Time: 25 minutes
Yield: 2-4 servings 1x

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Description

This peach and ricotta panzanella is one of my favorite summer dishes! It's quick, easy, and a great way to use stale bread!

Scale

Ingredients

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

Simple Vinaigrette

½ cup extra virgin olive oil
¼ cup white balsamic vinegar
1 tablespoon honey
1 teaspoon kosher salt
1 teaspoon cracked black pepper

Top With

fresh basil
fresh thyme
ricotta cheese (burrata and mozzarella are also delicious)

Instructions

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.