Name: Blackberry-Peach Salad with Ricotta and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
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; 8 ounces whole milk ricotta; 1/2 teaspoon honey; 1 teaspoon flaky sea salt; 1/4 cup Stilton cheese, crumbled; 2 tablespoons fresh oregano

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, plus 3 tablespoons fresh lemon juice

Kosher salt

Freshly ground black pepper

8 ounces whole milk ricotta

1/2 teaspoon honey

1 teaspoon flaky sea salt

1/4 cup Stilton cheese, crumbled

2 tablespoons fresh oregano

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Spread the walnuts on a baking sheet and toast them, stirring halfway through, until they are darkened and fragrant, about 5 minutes. Remove from oven, let cool, then coarsely chop.

Step 2: In a medium bowl, combine peaches, cucumbers, tomatoes, blackberries, olives, basil, mint, olive oil, lemon juice, and toasted walnuts. Season generously with kosher salt and freshly ground black pepper then gently toss to combine all ingredients evenly.

Step 3: Spread the ricotta evenly on a large platter or divide it among individual plates. Drizzle the ricotta with honey and sprinkle it with lemon zest. Season with flaky sea salt for added texture and flavor.

Step 4: Spoon the peach salad mixture over the ricotta. Top with crumbled Stilton cheese and fresh oregano. Finish by drizzling a little more olive oil over the top before serving.

Tips & Variations

Substitute walnuts with pecans or almonds for a different nutty flavor and crunch.

For a vegan version, replace ricotta and Stilton with your favorite plant-based cheeses or creamy nut-based spreads.

Add a splash of balsamic vinegar to the salad for a tangy twist.

Use frozen blackberries if fresh are unavailable, but thaw and drain them well to avoid excess moisture.

Storage

Store the salad without the ricotta and cheese in an airtight container in the refrigerator for up to 2 days. Keep the cheese and ricotta separate and add them fresh before serving to maintain texture and flavor. Leftover salad is best eaten chilled and should be consumed within 24 hours for optimal freshness.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad components ahead of time, but it’s best to keep the ricotta and cheeses separate until just before serving to keep them fresh and maintain their texture.

What can I use instead of Stilton cheese?

If you don’t have Stilton, blue cheese or Gorgonzola are good substitutes that provide a similar sharp and tangy flavor. For a milder option, feta cheese works well too.