Blackberry-Peach Salad with Ricotta and Fresh Herbs Recipe
A vibrant and refreshing Blackberry-Peach Salad combining juicy peaches, fresh blackberries, crisp cucumbers, and sweet cherry tomatoes with tangy ricotta and Stilton cheese. Toasted walnuts add a delightful crunch while fresh herbs and a lemony dressing elevate the flavors, perfect for a light summer meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad Ingredients
- 1/4 cup raw walnuts
- 3 ripe peaches, unpeeled, cut into 1/4“-thick wedges
- 2 Persian cucumbers, cut into 1/2” pieces
- 2 cups baby plum or cherry tomatoes, quartered
- 1/2 cup fresh blackberries
- 1/4 cup Castelvetrano olives, pitted, coarsely chopped
- 1/4 cup fresh basil leaves, coarsely chopped
- 1/4 cup fresh mint leaves, coarsely chopped
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Ricotta Topping
- 8 ounces whole milk ricotta
- 1/2 teaspoon honey
- 1 teaspoon flaky sea salt
Finishing Touches
- 1/4 cup Stilton cheese, crumbled
- 2 tablespoons fresh oregano
Instructions
- Toast Walnuts: Preheat the oven to 350°F and arrange a rack in the center. Spread the raw walnuts on a baking sheet and toast them for about 5 minutes, stirring halfway through, until they are darkened and fragrant. Remove from oven, let cool, then coarsely chop the walnuts.
- Prepare the Salad: In a medium bowl, combine the peach wedges, cucumber pieces, quartered tomatoes, fresh blackberries, chopped olives, basil, mint, toasted walnuts, extra-virgin olive oil, and fresh lemon juice. Season generously with kosher salt and freshly ground black pepper. Gently toss everything together to evenly coat the ingredients with the dressing and distribute the flavors.
- Assemble Ricotta Base: Spread the whole milk ricotta on a large platter or divide it evenly among individual serving plates. Drizzle the ricotta with honey and sprinkle the lemon zest evenly over the top. Season the ricotta with flaky sea salt to enhance its creamy flavor.
- Finish the Salad: Spoon the prepared peach salad mixture over the ricotta layer. Sprinkle the crumbled Stilton cheese and fresh oregano over the top for a burst of flavor and herbal aroma. Drizzle additional extra-virgin olive oil over the assembled salad just before serving for richness.
Notes
- To toast walnuts evenly, keep a close eye as nuts can burn quickly once fragrant.
- Use ripe, but firm peaches to maintain texture when combined with the salad.
- Castelvetrano olives add a mild, buttery flavor but can be substituted with green olives if unavailable.
- Fresh herbs like basil, mint, and oregano are key for bright and fresh flavor; don’t skip them.
- The creamy ricotta contrasts beautifully with the sweet and tangy fruit and the salty Stilton cheese.
- If Stilton cheese is unavailable, blue cheese or feta can be used as alternatives.
Keywords: Blackberry Peach Salad, summer salad, fresh fruit salad, ricotta salad, fresh herbs salad, toasted walnuts salad
