Michael Weldon’s Perino tomato and peach panzanella salad

This fresh-tasting salad uses in-season produce such as Perino tomatoes and peaches for the ultimate summer salad.

8

20m

15m

Ingredients

  • 400g red Perino tomatoes, halved lengthways
  • 200g yellow Perino tomatoes, halved lengthways
  • 1 shallot, thinly sliced
  • 200g Coles Bakery Stone Baked White Sourdough Vienna, torn
  • 2 garlic cloves, finely grated
  • Extra virgin olive oil, to drizzle
  • 2 ripe yellow peaches, stoned, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil, extra
  • 1 tbs red wine vinegar
  • 1 bunch flat-leaf parsley, leaves picked
  • 150g ricotta

Method

STEP 1

Combine the tomato, shallot and peach in a large bowl. Season and toss to combine. 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. Place over medium-high heat. Add the bread and cook, without stirring, for 1 min or until golden underneath. Continue cooking, stirring occasionally, until golden and crisp all over. Add the garlic and stir to combine. 

STEP 3

Add the bread to the tomato mixture with the vinegar, ¼ cup (60ml) oil and the ricotta. Stir to combine. Coarsely chop half the parsley leaves and add to the salad. Season with pepper. Stir until well combined. 

STEP 4

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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.