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Tomato, Peach & Whipped Ricotta Salad
8
Servings
Servings
20m PT20M
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #36111
December 18, 2020
Categories: Dinner, Lunch, Dairy, Cheese, Fruit, Peach, Tomato, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Entertaining, Picnic, Weeknight Meals, Food Processor, No Eggs, Vegetarian, Fresh Tomatoes more
"From our weekday newspaper The West Australian."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (204.2 g)
- Calories 139
- Total Fat - 6.1 g
- Saturated Fat - 2.6 g
- Cholesterol - 14.5 mg
- Sodium - 94.6 mg
- Total Carbohydrate - 14.6 g
- Dietary Fiber - 2.5 g
- Sugars - 7.5 g
- Protein - 7.8 g
- Calcium - 150.8 mg
- Iron - 1 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.1 mg
Step 1
Whisk vinegar and oil in a large bowl until well combined. Season and then transfer 1 tablespoon of mixture to a small bowl and reserve and then add tomatoes (medley and regular) and peaches to large bowl and gently toss to combine.
Step 2
Process ricotta, yoghurt, garlic and dukkah in a food processor until well combined. and season.
Step 3
Spread ricotta mixture over base of a large serving platter.
Step 4
Drain tomato mixture, discarding liquid and arrange over ricotta mixture and top with basil and extra dukkah and drizzle with reserved vinegar mixture and serve.
Tips & Variations
No special items needed.
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