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.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tomato Peach Salad with Ricotta
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Intermediate

Nutrition Info

Healthy
Total:
25 min
Prep:
20 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Marinated Tomato Salad with Herbs

Recipe courtesy of Ree Drummond

Tomato Feta Salad

Recipe courtesy of Ina Garten

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Tomato Basil Salad

Recipe courtesy of Ree Drummond

Tomato, Mozzarella, and Basil Salad

Recipe courtesy of Ina Garten

Black Bean, Corn and Tomato Salad

Recipe courtesy of Giada De Laurentiis

"Eat Your Vegetables!": Green Bean Salad with Red Onion and Tomato

Recipe courtesy of Elsa Scuderi|Rachael Ray

Tomato-Peach Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories