This salad combines juicy Isle of Wight Cherry Tomatoes with plump ripe peaches and creamy Spinneysfood Ricotta, which are all brought together with a balsamic vinaigrette
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 201 |
| Fat | 14g |
| Saturates | 3g |
| Protein | 4g |
| Carbs | 15g |
| Sugars | 11g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSlice the cherry tomatoes in half. Chop the peaches into wedges.
To make the dressing, mince the garlic. In a small bowl, whisk together the minced garlic, Dijon mustard, balsamic vinegar, olive oil, salt and pepper until emulsified.
Place the halved cherry tomatoes and peach wedges in a large mixing bowl. Drizzle with the vinaigrette and gently toss to coat evenly.
Dollop spoonfuls of ricotta cheese on a serving platter and spread each slightly with the back of a spoon. Arrange the dressed tomatoes and peaches over the ricotta.
Pick the dill leaves from their stems and scatter them over the salad.
Serve immediately as a refreshing summer dish.
