This side salad is a twist on the classic pairing of peach and ricotta, with hot honey in the peaches and ricotta for a bit of oomph. Serve with crostini or bread on the side, or as is.
Ingredients 10
Ricotta
1 cup ricotta
2 tbsp hot honey
1 zest lemon zest
1 tbsp olive oil
basil leaves, shredded
salt and pepper, to taste
Salad
30 g basil leaves
2 tomatoes, roughly chopped
1 shallot, thinly sliced
3 tbsp olive oil
2 tbsp red wine vinegar (red-wine vinegar)
salt and pepper, to taste
2 peaches, sliced
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Method 6
In a bowl, combine the , , , , shredded basil, salt, and pepper. Mix well and set aside.
Slice the and set aside.
Roughly chop the into chunks and thinly slice the .
In a separate bowl, combine the , , whole , , , salt, and pepper. Toss gently and let marinate.
In a small pan over low heat, warm the . Add the , turn off the heat, and toss to coat. Avoid cooking the peaches—just let them absorb the honey. Set aside to cool.
To assemble, spread the ricotta mixture on the bottom of a serving plate. Spoon the marinated tomato salad over the ricotta, then scatter the honey-coated on top. Garnish with extra and serve.
Julia’s Eatery's tips
For a fresher take, skip warming the peaches and simply drizzle hot honey into the ricotta mixture instead. When assembling, be sure to drain any excess liquid from the tomato salad before spooning it over the ricotta to prevent the dish from becoming too wet.
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Notes
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