Summer Salad with Ricotta

Recipe and photograph by Sara Newberry

2 tablespoons lemon juice

1/4 cup olive oil

2 cups heirloom cherry tomatoes, halved if large

2 peaches, peeled and cut into 8 wedges each

1/2 cup corn kernels

1 jalapeno, thinly sliced

2 tablespoons chopped tarragon leaves

1 cup ricotta

Salt to taste

In a bowl, whisk together the lemon juice and olive oil. Season with salt. Add the tomatoes, peaches, corn and jalapenos and toss to coat. Sprinkle with tarragon leaves and spoon onto a platter. Dot with spoonfuls of ricotta and serve.

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