Preheat your oven to 350°F (177°C). Spread the sliced almonds on a baking sheet in a single layer. Toast for 6-8 minutes, or until they turn light golden brown. Remove from the oven and let cool.

Bring a medium saucepan of water to a boil. Using a knife, score an ‘X’ on the bottoms of the peaches and tomatoes.

Carefully add the peaches to the boiling water and blanch for about 1 minute, or until the skins start to peel back. Transfer them to an ice bath using a slotted spoon.

Repeat the blanching process with the tomatoes, boiling for about 15 seconds before transferring to the ice bath. Peel and slice each into ½-inch pieces after they’ve cooled.

Blanch the basil leaves for 15 seconds in the same boiling water. Then, transfer them to a blender and puree with the olive oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper until smooth.

Spread the basil puree onto a large serving platter as the base of your salad.

Arrange the peach and tomato slices in an overlapping pattern. Drizzle lemon juice over the top, then dollop ricotta cheese evenly across the salad.

Sprinkle with the toasted almonds and garnish with whole basil leaves. Serve immediately and enjoy!