Tomatoes with Pickled Nectarines, Green Chilli and Ricotta
By OcadoLife
Published on 18 July 2024
“The salty cheese and pickled fruit add oomph to this sweet, juicy, herby salad. The basil here acts almost as a salad leaf, so keep it nice and spriggy,” says recipe writer, chef and food stylist Clare Cole. “Enjoy as a side or serve with bread for a light lunch.”Time and servings
13 minsTotal time
4Servings
10 minsPrep time
3 minsCooking time
Ingredients
- 60ml white wine vinegar
- 1 tsp white sugar
- 2 nectarines, thinly sliced
- 1 green chilli
- 3 tbsp olive oil, plus a little extra
- 4 large tomatoes, cut into bite-sized chunks
- 1 large bunch basil, leaves picked
- 1 pinch sea salt flake
- 100g ricotta salata
- 4 slices wholemeal bread
Method
Step 1
For the pickled nectarines, put the vinegar and sugar into a bowl; stir to dissolve. Add the nectarines and a pinch of salt; set aside for 10 mins to pickle lightly. (They’ll keep for 5 days in an airtight container.)Step 2
Char the chilli on the flame of a gas hob until blackened. Cool then peel it, scrape out the seeds and finely chop. (Or use it raw: remove the seeds, then finely chop.) Put in a small bowl with the oil and 1 tbsp of the nectarine pickling liquor; stir.Step 3
Drain the nectarines; put in a bowl with the tomatoes, basil, chilli dressing and sea salt; toss.Step 4
Plate up the salad and top with shavings of ricotta salata, some black pepper and an extra drizzle of olive oil. Serve with the bread.