Pistachio Peach Salad with Ricotta Salata

There are two issues I like about consuming out at a restaurant. I need the meal to be one thing I can’t simply make at residence and I need meals that spark an thought. This pistachio peach salad was impressed by a meal I had at a current dinner in Santa Cruz. My good friend Liz places on magical dinners round meals historical past (known as the the Curated Feast) and was sort sufficient to ask me to her current dinner in regards to the Silk Highway.

The chef ready a peach barley dish that hit all the suitable notes. And so, I made psychological notes and created this peach salad pulling inspiration from that dish. On the coronary heart of this dish is a pistachio-fennel crumble. The crumble is certainly one of my new favourite salad additions. It’s a enjoyable taste and has a beautiful texture to dishes like this.

One notice. The beans listed here are elective and completely not for everybody. I like to recommend beginning this recipe with out the beans for those who’re in any respect uncertain. I similar to the beans as a result of it offers me the flexibility to eat this salad for lunch.

Peach Salad


Nuts: Swap out the pistachios for almonds or hazelnuts.

Vegan: Omit the ricotta.

Grains: Add a cup or so of cooked grains to the salad. I like quinoa, sorghum, or farro with the peaches.



⅓ cup pistachio meat

1/four teaspoon fennel seeds

¼ teaspoon crushed crimson pepper flakes

¼ teaspoon sea salt

2 to three massive yellow peaches

1 cup cooked cannellini beans, drained and rinsed if utilizing canned

¼ cup crumbled ricotta salata

1 tablespoon lemon juice

2 tablespoons olive oil

¼ teaspoon sea salt

Pinch of black pepper


  • Nuts and SeedsIn a small pan, toast the pistachios with the fennel. Switch to a meals processor or blender together with the crimson pepper flakes and a small pinch of salt. Pulse till the pistachios are in small items.
  • Reduce the peaches into ½” thick slices and mix in a bowl with the peaches, beans (if using- see notice), and ricotta. Add the pistachio combination and drizzle with the lemon juice and olive oil. Style and add salt/pepper as desired.


Ideas & Tips: Make an additional batch of the pistachio combination and use on salads.

Refill: get the pantry components you’ll need: pistachios, peaches, beans

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