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
- 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
- 12 lemon
- 2 tablespoons extra virgin olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Assemble the Salad: Slice a large peach and place it in a single layer on the plate.
- Next cut a cup of tomatoes into ¼-inch coins and sprinkle them 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, ¼ cup fresh basil and 2 tablespoons fresh mint leaves.
- Squeeze half a lemon evenly over the top, then drizzle with 2 tablespoons of extra virgin olive oil.
- Season to taste with sea salt and freshly cracked black pepper. Serve immediately.