Tomato Peach Salad with Ricotta

This salad is best at the height of summer. The crunch of the almonds complements the creaminess of the cheese and the juiciness of the[ fruit.]

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
6 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 3 tablespoons sliced almonds
  • 4 ripe but firm yellow peaches
  • 4 tomatoes, preferably a mix of large heirloom tomatoes
  • 2 cups fresh basil leaves, plus small leaves, for garnish
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons ricotta cheese
Directions
  • Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and bake until light golden, 6 to 8 minutes. Set aside to cool.

  • Bring a medium saucepan of water to a boil. Cut an "x" in the bottoms of the peaches and tomatoes. Carefully add the peaches to the water and boil until the skins just start to peel back, about 1 minute. Remove with a slotted spoon. Repeat with the tomatoes, boiling for about 15 seconds. Set aside.

  • Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.

  • Peel and pit the peaches; peel the tomatoes. Cut both into 1/2-inch slices.

  • Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top. Sprinkle with the lemon juice and dollop the ricotta on top. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with the toasted almonds, garnish with whole basil leaves and serve.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes