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Tomato Peach Salad with Ricotta

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Adjust Servings:
4 tomatoes
4 ripe yellow peaches (firm ones)
3 tbsp almonds, sliced
2 cups fresh basil leaves and small leaves for garnishing
2 tbsp extra virgin olive oil
kosher salt
ground pepper
6 tbsp ricotta cheese
1 tbsp fresh lemon juice

Nutritional information

18.51 g
14.49 g
26.49 g
334 mg
57 mg

Tomato Peach Salad with Ricotta

  • Veg
    • 15 mins
    • Serves 4
    • Easy


    How to make Tomato Peach Salad with Ricotta

    • Bake the almonds in an oven for about 6-7 minutes until they turn light golden.
    • Cut the bottoms of tomatoes and peaches in the form of an “x” and boil the water in a saucepan.
    • Boil the peaches for a minute until the skin starts to peel back.
    • And repeat the same with tomatoes for 15 seconds and set them aside.
    • Add the basil leaves to the saucepan and boil them for 15 seconds until they are bright green.
    • Add these leaves to the blender along with olive oil, ¼ tsp of kosher salt and ¼ tsp of ground pepper.
    • Peel the tomatoes and peel the peaches and pit them and slice both the peaches and tomatoes into ½ inch slices.
    • On a serving platter, spread the basil puree and add peaches and tomatoes on top of it and sprinkle the lemon juice on them and add the ricotta cheese on top.
    • Sprinkle ¼ tsp of ground pepper and ¼ tsp of salt. Garnish with roasted almonds and basil leaves. Serve and enjoy!


    • The French originally thought of tomatoes as an aphrodisiac which is why they had named it “pomme d’armour” which means “love apple”.
    • Peaches are the third most popularly grown fruit in America! Peaches are classified as “drupes”, which mean “fruits with a hard stone”.
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