Perino Tomato & Peach Panzanella Salad

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free in-store recipe giveaways."

Original recipe yields 8 servings


  • Serving Size: 1 (190.4 g)
  • Calories 238.5
  • Total Fat - 11.6 g
  • Saturated Fat - 3.5 g
  • Cholesterol - 22.1 mg
  • Sodium - 451.5 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 2.3 g
  • Sugars - 5.9 g
  • Protein - 12.7 g
  • Calcium - 203.2 mg
  • Iron - 2 mg
  • Vitamin C - 23 mg
  • Thiamin - 0.2 mg

Step 1

Combine the tomato, shallot and peach in a large bowl and season and toss to combine and set aside for 10-15 mins to develop the flavours.

Step 2

Meanwhile, add enough oil to a large frying pan to cover the base and place over medium-high heat and then add the bread and cook, without stirring, for 1 min or until golden underneath and continue cooking, stirring occasionally, until golden and crisp all over and then add the garlic and stir to combine.

Step 3

Add the bread to the tomato mixture with the vinegar, 1/4 cup (60ml) oil and the ricotta and stir to combine and coarsely chop half the parsley leaves and add to the salad and season with pepper and stir until well combined.

Step 4

Transfer the salad to a serving dish and sprinkle with the remaining parsley leaves.

Tips & Variations

No special items needed.