Optional: If desired, preheat the oven to 425°F and line a baking sheet with parchment paper. Add the cubed bread and drizzle lightly with olive oil. for 5-7 or until lightly toasted.
Heat a grill pan over medium-high heat and brush lightly with olive oil. Add the peach slices and cook for 1-2 minutes until lightly charred. Remove from the pan and set aside.
Toss together the bread, peaches, tomatoes, walnuts, 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 basil and ricotta and serve immediately.
Notes
Panzanella is best eaten the same day as it does not keep well.