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Donut Peach Panzanella with Arugula, Ricotta Salata + Tarragon {gluten-free}

Toasted gluten-free sourdough cubes become salad with the addition of sliced donut peaches, tarragon, crispy fennel, peppery arugula and a shallot vinaigrette.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 to 6 as a starter, or 2 as a light meal
Author: The Bojon Gourmet


Bread Cubes:

  • 4 cups cubed GF sourdough bread , (200g) (such as Bread Srsly)
  • 1 tablespoon olive oil, (15 ml)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper


  • 1 1/2 teaspoons minced shallot
  • 2 tablespoons olive oil, (30 ml)
  • 1 tablespoon champagne vinegar, (15 ml)
  • 1 tablespoon lemon juice, (30 ml)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon black pepper


  • 1/2 pound donut peaches (about 6 small), halved, pitted, and cut into large chunks, (225g)
  • 1/4 of a large fennel bulb, very thinly sliced, plus a few pretty fronds, (about 1/2 cup)
  • 2 cups arugula leaves
  • a large handful tarragon leaves
  • 2 ounces ricotta salata, sliced , (56g) (about 1/2 cup)


Make the bread cubes:

  • Position a rack in the upper third of the oven and preheat to 350ºSpread the bread cubes on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper, tossing to coat. Spread the cubes in a single layer and toast until golden on the bottom, 10-15 minutes. Flip the slices over and continue toasting until the bottoms are golden, 5 more minutes.Make the dressing:
  • In a small bowl, stir together the shallot, olive oil, vinegar, lemon juice, salt and pepper.

Make the salad:

  • In a large bowl or platter, combine the bread cubes, peaches, fennel bulb and fronds, arugula, and tarragon. Drizzle with the dressing and toss gently to coat. Toss in the ricotta salata. Serve soon after assembling while the bread is crisp.


Adapted from The Easy Vegetarian Kitchen by Erin Alderson.
Feel free to play around with the components here, trading out the bread or peaches for whatever you've got on hand. Feta could stand in for the ricotta salata, melon for the peaches, basil for the tarragon. 
Nutritional values are based on one of four servings.


Calories: 238kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 459mg | Potassium: 331mg | Fiber: 2g | Sugar: 6g | Vitamin A: 610IU | Vitamin C: 9.7mg | Calcium: 97mg | Iron: 2.3mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!