When I go to a farmer’s market or stand, I’m like a kid in a candy store – I can’t get enough. We are in the home stretch of summertime produce people, so go — get what you can while the getting is good. Fresh peaches and tomatoes are still flourishing at each farmer’s table as well as leafy crisp lettuce, so take advantage. This salad is refreshingly light and delicious, yet it can be a meal in itself because of the creamy ricotta, which adds a bit of protein.
The vinaigrette is made with lemon juice and I used lemon olive oil. If you don’t have any, you can skip it and go with fresh lemon juice and it still will be outstanding. I didn’t think I was an infused oil kind of person, but in this case, I make an exception because it makes the lemon flavors pop just right. Bring summer to a close with a great salad like this one this week. It will stick with you during those months when we no longer have fresh peaches or decent tomatoes.
2 large fresh peaches, sliced
1 large heirloom tomato, sliced
4 cups baby gem lettuce or other lettuce
1/2 cup whole-milk ricotta cheese
salt & pepper
2 tablespoons lemon juice
1 tablespoon rice wine vinegar
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
pinch of salt and pepper
1/3 cup lemon olive oil or olive oil
- In a jar with fitted lid, add all vinaigrette ingredients. Shake shake shake, set aside.
- In a large serving bowl, place lettuce leaves on bottom and layer peaches and tomatoes across top.
- Dollop ricotta cheese over fruit. Sprinkle with a pinch of salt and pepper.
- Serve with vinaigrette. Enjoy!