Blackberry-Peach Salad

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

1/4 c. raw walnuts

3 ripe peaches, unpeeled, cut into 1/4"-thick wedges

2 Persian cucumbers, cut into 1/2" pieces

2 c. baby plum or cherry tomatoes, quartered

1/2 c. fresh blackberries

1/4 c. Castelvetrano olives, pitted, coarsely chopped

1/4 c. fresh basil leaves, coarsely chopped

1/4 c. fresh mint leaves, coarsely chopped

3 tbsp. extra-virgin olive oil, plus more for serving

1 tbsp. finely grated lemon zest, plus 3 Tbsp. fresh lemon juice

Kosher salt

Freshly ground black pepper

8 oz. whole milk ricotta

1/2 tsp. honey

1 tsp. flaky sea salt

1/4 c. Stilton cheese, crumbled

2 tbsp. fresh oregano

Instructions

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.

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.

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

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

Nutrition

• Calories: 351
• Lipides Totaux: 25 g
• Lipides Saturés: 7 g
• Acides Gras Trans: 0 g
• Cholestérol: 34 mg
• Sodium: 863 mg
• Glucides Totaux: 21 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 15 g
• Protéines: 10 g