These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Blackberry & Peach Salad
From Statesboro Market2Go
<p>A flavorful and versatile salad made with locally grown fruits, vegetables, and herbs! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: delish.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
1/4 cup
Toasted walnuts
OR other nuts
3
Peaches (unpeeled, cut into wedges)
OR nectarines
2
Cucumbers (cut into 1/2 inch pieces)
2 cups
Cherry tomatoes (quartered)
1/2 cup
Blackberries
1/4 cup
Castelvetrano olives (pitted & coarsely chopped)
1/4 cup
Fresh basil leaves (chopped)
1/4 cup
Fresh mint leaves (chopped)
3 tablespoons
Olive oil (plus more for serving)
1 tablespoon
Lemon zest
3 tablespoons
Lemon juice
Kosher salt
Black pepper
8 ounces
Ricotta cheese
1/2 teaspoon
Honey
1 teaspoon
Sea salt
1/4 cup
Stilton cheese (crumbled)
OR crumbled feta cheese
2 tablespoons
Fresh oregano leaves
Step by Step Instructions
- Preheat oven to 350, then toast the nuts on a baking sheet for 5 minutes, stirring halfway through cooking. Chop once cooled.
- Put the peaches, cucumbers, tomatoes, blackberries, olives, basil, mint, oil, lemon juice, and nuts in a large bowl, season them with salt & pepper, then stir until well combined.
- Spread the ricotta onto a platter or plates, then drizzle it/them with honey, lemon zest, and sea salt.
- Spoon the salad onto the ricotta, then top it with the crumbled cheese, oregano leaves, and additional olive oil.