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Michael Weldon’s Perino tomato and peach panzanella salad

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

  • Serves8
  • Cook time15 minutes
  • Prep time20 minutes


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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