Panzanella Peach and Ricotta Salad 

June 04, 2017
Warm, crispy bread and sweet peaches make this salad a treat.

Summer's nearly here, and we're starting to cook some of my favorite summer dishes, including panzanella! We've got a basil plant growing on our porch and more basil than I know what to do with, so we're using it liberally in this dish. The original recipe calls for French bread, but I'm using my favorite seedy bread I get at my grocery. From experimenting, I'm not really sure it matters. Most loaf bread tastes good here. 

​Also, I sometimes drizzle a balsamic glaze over the top of this salad, and sometimes I don't. It's personal preference. 

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• 3 tablespoons extra virgin olive oil
• 1 small French bread, boule, or other bread of your choosing, torn into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 4 ripe peaches or nectarines, sliced
• About 4 cups assorted tomatoes (I used mini yellow, campari and regular large red), sliced
• 2 mini cucumbers, thinly sliced
• 15 large basil leaves, chopped
• ​Good-quality ricotta cheese
• Salt and pepper, to taste
• ​Olive oil, for drizzling

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

In a large bowl, (gently) mix together the bread, peaches, tomato, cucumber, and basil. Top the salad with dollops of ricotta and season with salt and pepper. Drizzle with olive oil before serving. Can serve right away, or let sit for about 30 minutes for the flavors to meld.