Categories
lunch Sides and Snacks

Peach and Ricotta Summer Salad

A perfect summertime entertaining salad to delight as an appetizer or side.

This has been the summer of “salads.” Yes, those quotes were intentional because not all salads are created equal. There’s yummy salads that are good for you (like my Weekday Greek, Kale Conversion Salad, and Smoked Salmon Grapefruit) and then there are salads that are, let’s say, more inclusive. Read: even the “I don’t really like salad” people get behind behind them whole heartedly. Usually, this is because they involve copious cheese or meats. This is one of those salads 🙂

I previously posted my go-to Burrata Salad that I love so much I made it on my own birthday. This is its cousin, that I made on my dad’s birthday a week later. Swap out the burrata for ricotta, tomatoes for peaches, and you’ve got yourself the perfect summer appetizer.

Ingredients:

(Serves 4 as a side or appetizer)

  • 1 heaping handful greens (I did baby kale)
  • 3 ripe peaches (I used white peaches, either are fine)
  • 10 basil leaves
  • 10 1/2 tsp scoops of ricotta (I did skim)
  • Drizzle of balsamic vinegar
  • Drizzle of olive oil
  • Salt and pepper
  • Optional- Crackers or baguette to eat this with (I used the Trader Joe’s brioche crackers)

Directions:

Slice your peach thinly. Add greens, peach, and basil to a large bowl. Scoop by scoop, add ricotta in between leaves and fruit. Drizzle with olive oil, balsamic vinegar, salt, and pepper. I did use crackers to eat this with, and used them to scoop the cheesy, peachy goodness into my mouth. Enjoy!

Notes:

If you’re looking to beef up your salad, I think this would be delicious with prosciutto!


What am I listening to as I make this?Figure 8” by Peach Pit

What can I learn while I make this? The difference between white and yellow peaches! For the most part, I use them interchangeably when eating and cooking. There are mild differences (Cook’s Illustrated really dove into them if you care) but to more laissez faire chefs like myself, they’re not substantive. Here’s the high level rule of thumb: yellow peaches are more acidic than white peaches, which have virtually no acid and therefore taste milder and sweeter.


What if I want a perfect for entertaining “salad” but not this one? Don’t worry, I won’t be offended! Here are a few more ideas:


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