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a plate full of a salad made of stone fruit, tomatoes, pistachios and ricotta cheese.

Stone Fruit, Tomato & Mint Salad With Chili Crisp Vinaigrette

Some of summer's tastiest offerings come together in this herby, sweet and spicy salad 😋
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Prep Time 10 minutes
Cook Time 10 minutes
Course: Dinner, lunch
Cuisine: American
Calories: 2112
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs tomatoes chopped into chunks
  • 1 lbs cherries pitted and halved
  • 1 lb peaches pitted and chopped into chunks
  • 1 medium shallot thinly sliced
  • ½ cup pistachios roasted, lightly salted & roughly chopped
  • 4 red Thai chilies stemmed and chopped into thin rings
  • ½ cup mint roughly chopped
  • 3 tbsp chili crisp of choice
  • 2 tbsp extra virgin olive oil
  • juice from 2 limes
  • salt and white pepper to taste
  • 2 cups ricotta If Vegan, use plant based alternative

Method
 

  1. Turn on your broiler and toasted pistachios in a small sheet pan, set aside.
  2. Combine chili crisp, shallots, chilis, olive oil, lime juice & pistachios in a small bowl, whisk to combine. Season with salt.
  3. Combine Tomatoes, peaches, cherries and mint in a large bowl.
  4. Add pistachios and your dressing. Mix well and season to taste with salt and white pepper.
  5. Serve on a plate, over a bed of ricotta, and garnish with more toasted pistachios and mint leaves.

Nutrition

Calories: 2112kcalCarbohydrates: 189gProtein: 86gFat: 124gSaturated Fat: 49gPolyunsaturated Fat: 15gMonounsaturated Fat: 54gCholesterol: 253mgSodium: 529mgPotassium: 4990mgFiber: 35gSugar: 126gVitamin A: 12744IUVitamin C: 185mgCalcium: 1314mgIron: 11mg

Notes

  • To make this vegan simply omit ricotta or sub for a similar vegan cheese

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