Stonefruit Salad with Rosemary Granola

This vibrant Stonefruit Salad features juicy ripe peaches and sweet heirloom tomatoes, paired with the salty bite of ricotta salata and a fragrant mix of fresh herbs. Finished with a simple olive oil and red wine vinaigrette and the unique, savory-sweet crunch of Rosemary Granola, this effortless, no-cook dish makes for an elegant and refreshing side.

Recipe by @audreys.table

Prep Time: 10 minutes

Cook Time: NA

Servings: 2-4 servings

Ingredients

• 2 medium sized heirloom tomatoes
• 2 ripe peaches
• 1 spring onion (or 2 green onions), finely chopped
• 1 cup mixed herbs (basil, dill, mint, and/or parsley)
• 4 oz ricotta salata, thinly sliced (halloumi or feta would also work)
• Jamie’s Farm Rosemary Granola with Currants 
• Red wine vinegar, to taste
• Olive oil, to taste
• Salt and black pepper, to taste

Directions

1. Cut the heirloom tomatoes into large, 1 inch chunks. Add them to a large bowl and season generously with salt. Lightly toss them and set aside for 5 minutes.

2. Cut the peaches in half and remove the core. Cut them into wedges, similarly sized to the tomatoes. 

3. Add them to the bowl with the tomatoes along with the chopped spring onion, mixed herbs, ricotta salata, a generous handful of the Rosemary Granola, and a light drizzle of the red wine vinegar and olive oil. Season with salt and black pepper. 

4. Toss the salad gently, adjusting to taste with more red wine vinegar, olive oil, salt and/or black pepper. 

5. Serve the salad on a large plate or in a bowl. Garnish the top with more Rosemary Granola and serve immediately.