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Peach and Ricotta Panzanella

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


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

Simple Vinaigrette

  • 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

Top With

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


  1. Toss together the bread, peaches, tomatoes, and shallot in a large bowl.
  2. In a small bowl, whisk together all of the vinaigrette ingredients then pour over the salad.
  3. Toss everything together and make sure all the bread is evenly coated in the vinaigrette.
  4. Cover and let rest for about 20 minutes to let the flavors meld.
  5. 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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