Peach & Tomato Caprese with Ricotta
This Peach and Tomato Caprese Salad with Ricotta, Fresh Herbs, and Toasted Hazelnuts is a vibrant summer side dish that celebrates peak-season produce. Juicy peaches, sweet tomatoes, and creamy ricotta are layered with basil, mint, and microgreens, then finished with lemon and olive oil for a fresh, flavorful twist on a classic Caprese.
Ingredients
- 1 large ripe peach
- 1 cup ripe cherry or grape tomatoes
- 1/2 lemon
- 2 tablespoons extra virgin olive oil
- 3 tablespoons whole milk ricotta
- 1 cup microgreens or arugula
- ¼ cup fresh basil leaves
- 2 tablespoons mint leaves for garnish
- 2 tablespoons toasted hazelnuts
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Make the Salad: Core and slice a peach into ⅛” slices. Slice a cup of cherry tomatoes into ⅛” slices as well. Add the peaches and tomatoes to a medium sized mixing bowl.
- Squeeze the juice of half a lemon and 2 tablespoons of extra virgin olive oil over the sliced peaches and tomatoes. Season with sea salt and freshly cracked black pepper to taste. Let them marinate for 5 minutes.
- Assemble the Salad: Spread a layer of sliced peaches on the plate.
- Next sprinkle the sliced tomatoes on top.
- Evenly distribute small scoops of the 3 tablespoons of ricotta all over the base.
- Garnish with 2 tablespoons toasted hazelnuts, 1 cup microgreens or arugula, ¼ cup basil and 2 tablespoons mint leaves.