Start Reading Mode
0 0
Tomato Peach Salad with Ricotta

Share it on your social network:

Or you can just copy and share this url

Ingredients

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

357
calories
18.51 g
carbohydrates
14.49 g
protein
26.49 g
fat
334 mg
sodium
57 mg
cholesterol

Tomato Peach Salad with Ricotta

Features:
  • Veg
Cuisine:
    • 15 mins
    • Serves 4
    • Easy

    Ingredients

    Share

    Two juicy fruits, because tomato is technically a fruit, and the generous amount of Ricotta Cheese is probably what you need on your dinner table today! While tomatoes can be used like anywhere, in anything, you do not want to miss out on its yumminess in a salad, and combined with Peaches! Giving a twist to your regular, boring salads, this extremely nutritional, delicious, and cheesy salad is something even Kids will devour. Here is how you Prepare Tomato Peach Salad with Ricotta:

    Health Benefits:

    Peaches are rich in Vitamin A, Vitamin C, Potassium, Manganese, Fiber, Vitamin E, Vitamin K, etc. They are known to improve digestion as they contain both insoluble fiber and soluble fiber. Having peaches regularly can lower blood pressure and control cholesterol levels.

    Tomatoes contain an antioxidant called lycopene, which reduces the risk of cancer and heart diseases.

    (Visited 6 times, 1 visits today)

    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!

    Trivia

    • 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”.

    Sara Miller

    previous
    Stuffed Karela With Aloo
    next
    Vegan Kale Pesto With Zucchini Noodles
    previous
    Stuffed Karela With Aloo
    next
    Vegan Kale Pesto With Zucchini Noodles

    Add Your Comment