Blackberry-Peach Salad with Ricotta and Fresh Herbs Recipe
This vibrant Blackberry-Peach Salad combines the sweetness of ripe peaches and fresh blackberries with crunchy toasted walnuts, fresh herbs, and creamy ricotta. Tossed with bright lemon and olive oil, and finished with crumbled Stilton and a touch of honey, it’s a refreshing, colorful dish perfect for a light lunch or elegant side.
- 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
- 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
- 1/4 cup Stilton cheese, crumbled
- 2 tablespoons fresh oregano
Instructions
- Toast Walnuts: Arrange a rack in the center of the oven and preheat to 350°F. Spread the raw walnuts on a baking sheet and toast, stirring halfway through, until they are darkened and fragrant, about 5 minutes. Remove from oven and let cool, then coarsely chop the toasted walnuts.
- Prepare the Salad Mixture: In a medium bowl, combine the peach wedges, cucumber pieces, quartered tomatoes, fresh blackberries, chopped Castelvetrano olives, basil, mint, extra-virgin olive oil, lemon juice, and the chopped toasted walnuts. Season generously with kosher salt and freshly ground black pepper. Gently toss all ingredients together to combine the flavors without bruising the delicate fruits.
- Make Ricotta Base: Spread the whole milk ricotta evenly on a serving platter or divide it among individual plates. Drizzle the ricotta with honey, sprinkle the finely grated lemon zest over it, and season with flaky sea salt to enhance the creamy topping.
- Assemble the Salad: Spoon the peach and berry salad mixture over the ricotta spread. Top the salad with crumbled Stilton cheese and fresh oregano leaves.
- Finish and Serve: Drizzle additional extra-virgin olive oil over the top for richness and shine. Serve immediately to enjoy the salad’s fresh textures and flavors at their best.
Notes
- To toast walnuts evenly, stir them halfway through baking for uniform flavor and crunch.
- If peaches are not very ripe, allow them to soften slightly at room temperature before cutting.
- Castelvetrano olives add a mild, buttery flavor; substitute with other green olives if unavailable.
- This salad is best served fresh but can be prepped an hour ahead, with ricotta and salad mixed just before serving.
- For a vegan option, substitute ricotta with a plant-based cheese or creamy nut spread and omit the honey or replace with agave nectar.
Keywords: Blackberry Peach Salad, summer salad, ricotta salad, fresh fruit salad, healthy salad, walnuts, fresh herbs
