Blackberry-peach Salad
  1. Arrange a rack in center of oven; preheat to 350°. On a baking sheet, toast walnuts, stirring halfway through, until darkened and fragrant, about 5 minutes. Let cool, then coarsely chop.

  2. Meanwhile, in a medium bowl, combine peaches, cucumbers, tomatoes, blackberries, olives, basil, mint, oil, lemon juice, and walnuts; generously season with kosher salt and pepper and gently toss to combine.

  3. Spread ricotta on a platter or divide among plates. Drizzle with honey and top with lemon zest; season with sea salt.

  4. Spoon peach salad over ricotta. Top with cheese and oregano. Drizzle with more oil.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

Cuisine🇺🇸American

Occasions🥐Brunch🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 15m

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