Stone Fruit Salad

Recipe created by Chef Jordan Isaacson, Taste the Tradition Chef Ambassador, for LocalFoodConnectsNM Month

Eat up your stone fruits in this succulent peach salad with a hint of crunchy red onion, aromatic basil, and bright lemon juice and zest. This salad comes together quickly after some quick preparation and tastes like summer. 

INGREDIENTS

• Approx. 2 cups (450 g) of ripe peaches
• 1 lemon 
• Approx. ½ cup (100 g) red onion 
• 1 tbsp. (15 g) basil 
• Approx. 1/3 cup (75 g) whipped ricotta cheese 
• Olive oil, to taste 
• Salt, to taste

INSTRUCTIONS

1. Using a mandoline (or a knife), thinly slice the red onion and soak in cold water for 10 to 15 minutes to soften the bite. 
2. Pit and slice the peaches and place in a bowl. 
3. Zest and juice the lemon over the peaches. Drain the red onion and add to the bowl.  
4. Roughly tear the basil and toss into the bowl to combine. Check for seasoning and add olive oil and salt to taste. 
5. Serve garnished with whipped ricotta cheese. 

Note: You can buy whole milk ricotta from the store and whip it using a hand mixer or food processor. Learn more here.

Photo by Alison Penn.