Tomato, Peach, and Avocado Salad with Ricotta Salata

Tomato, Peach, and Avocado Salad with Ricotta Salata

For the Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1 tablespoon grapeseed oil
  • 1/2 teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon granulated sugar
  • Sea salt
  • Freshly ground black pepper

For the Salad

  • 2 peaches, very thinly sliced
  • 2 tomatoes, very thinly sliced
  • 2 avocados, very thinly sliced
  • 1/3 cup crumbled ricotta salata
  • 20 basil leaves, cut into chiffonade


  1. In a glass jar with a lid or in a small mixing bowl, combine the oils, lemon zest, lemon juice, mustard, sugar, 1 / 8 teaspoon of salt, and a pinch of pepper.
  2. Shake the jar vigorously, or whisk to emulsify.
  3. Divide the sliced peaches, tomatoes, and avocados among 4 plates, add the crumbled ricotta salata, the basil, and drizzle with the lemon vinaigrette.
  4. Sprinkle on a pinch of salt and pepper to taste.