The perfect salad for midsummer. It is made from juicy ripe peaches and sweet tomatoes, which are cut into thin slices, nicely laid out on a pillow of fragrant basil puree and covered with ricotta and fried almond petals. Bright colours its ingredients, as well as a contrasting combination of their tastes and textures make the salad an exquisite summer treat. Crisp roasted almonds perfectly complement juicy fruits and vegetables and cream ricotta. Basil before chopping is blanched in boiling water, so its taste and aroma does not overwhelm the dish, but it turns out pretty balanced. Nutritional value of one serving: (total 6-8) Calories 102, total fat 4 g, saturated fat g, proteins 4 g., Carbohydrates 15 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 25 мин.Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. l chopped almonds
- 4 ripe strong yellow peaches
- 4 tomatoes, preferably a mixture of non-hybrid varieties
- 2 tbsp. fresh basil leaves + small leaves for serving
- 2 tbsp. l olive oil
- 1 tbsp. l freshly squeezed lemon juice
- 6 tbsp. l ricotta
Recipes with similar ingredients: almonds, peaches, tomatoes, basil, lemon, ricotta cheese
Recipe preparation:
- Preheat the oven to 175 °. Put the almonds on a baking sheet and bake until light golden brown, 6-8 minutes. Set aside side to let it cool.
- In a medium-sized saucepan, bring the water to a boil. At the bottom Pieces of each peach and tomato make a crosswise notch. Carefully dip the peaches in boiling water and keep in it until the peel will not begin to move away from the pulp, about 1 minute. Lay out slotted spoon. Repeat with tomatoes, dipping them in boiling water. for 15 seconds.
- Add basil to boiling water and cook until it fades and will not become bright green, about 15 seconds. Put a slotted spoon in blender and grind until smooth. Without stopping blender, pour in olive oil and add 1/4 tsp. salt and black pepper.
- Peel peels and pits; peel the tomatoes from peels. Cut everything into 1 cm slices.
- Put the mashed basil on the dish. Spread the peaches on top and Tomatoes Sprinkle with lemon juice and top with a spoonful of ricotta. Sprinkle 1/4 tsp. salt and 1/8 tsp black pepper. Sprinkle toasted almonds, garnish with whole basil leaves and serve.
