Tomato Peach Salad with Ricotta
- Level: Intermediate
- Yield: 6 to 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 102 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 8 milligrams
- Sodium
- 124 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 11 grams
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
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
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.