Grilled Peach Salad with Tomato and Ricotta

This grilled peach salad features tomato and whipped ricotta, finished with a tangy mustard vinaigrette and fresh basil. Just 20 minutes of active time, plus a quick ricotta draining step.

Grilled peach salad is one of my favorite ways to celebrate peak summer produce, when the fruit is at its sweetest, and the garden tomatoes need almost nothing done to them.

I like to start with a base of whipped homemade ricotta, which adds a creamy layer under the sliced heirloom tomatoes and grilled peaches. Speaking of peaches, I like to cut them into eighths before grilling to get those perfect caramelized edges. A drizzle of mustard vinaigrette brings all the flavors together.

Although optional, the drizzle of honey at the end adds a perfect touch of sweetness. I also love to throw in fresh basil from my garden-there's something about this fragrant herb that makes the whole dish feel fresh.

I’ve been making this easy summer salad with peaches and heirloom tomatoes for years, and my family still loves it. 

As a retired dietitian, I love how this salad proves that “simple” and “impressive” aren’t mutually exclusive; just a handful of quality ingredients, layered thoughtfully, is all it takes.

It's a recipe that feels like it should be complicated, but it's just a matter of assembling good, fresh ingredients and letting them shine. And if you're looking for a twist, I'll share a few easy variations, too!

Let’s make this easy peach salad together. You won’t believe how simple it is to make. 

Jump to:

• Quick Overview
• What You’ll Need
• Let’s Prep our Recipe
• How to Make Grilled Peach Salad
• Variations and Substitutions
• Tips
• FAQ
• More Summer Salads
• Recipe Inspiration
• Recipe

Quick Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Draining the Ricotta: Minimum 1 hour (up to 12 hours ahead)
• Total Time: About 20 minutes active, plus draining time
• Yield: 4 servings
• Method: Grilled peaches, assembled cold
• Special Touch: Whipping the drained ricotta for a full 3-5 minutes is what gives it that smooth, spreadable texture; don’t rush this step.
• Dietary Note: Vegetarian, gluten-free.
• Serving Suggestions: Serve as a light lunch, or alongside grilled chicken for a heartier meal.

What You’ll Need

• Ricotta cheese: I love using whipped ricotta as a base for this grilled peaches and tomato salad. You can make homemade ricotta or use a commercial brand.
• Peaches: Pick ripe but firm peaches for grilling. The heat brings out their natural sweetness and gives them a tasty caramelized flavor.
• Heirloom tomatoes: These colorful tomatoes have rich, unique flavors. Their juicy texture pairs perfectly with the sweet grilled peaches.
• Olive oil: Extra virgin olive oil adds a fruity richness to the mustard vinaigrette, balancing out the vinegar and lemon juice.
• White wine vinegar: This light vinegar adds just the right amount of tang without overpowering the salad’s delicate flavors.
• Dijon mustard: Dijon mustard gives a bit of sharpness and a creamy texture to the vinaigrette, helping it stick to the peaches and tomatoes.
• Lemon juice: Freshly squeezed lemon juice brightens up the dressing.
• Salt and pepper: These basics enhance all the flavors in the dish, bringing everything together.
• Basil: This fresh herb adds a fragrant touch that rounds out the flavors and makes the salad feel fresh and summery.
• Honey: A drizzle adds a sweet finishing touch.

Let’s Prep our Recipe

• Removing excess moisture from ricotta: Whenever I use store-bought ricotta, I drain it to remove excess moisture. Up to 12 hours (minimum 1 hour) before I need it, I measure out a heaping cup of ricotta (about 270 grams) and place it in a coffee filter set in a sieve over a bowl. Cover it with plastic wrap and refrigerate to allow excess moisture to drain.
• Whipping the ricotta cheese: Using a small food processor or a handheld immersion blender, whip about 250 grams of drained ricotta cheese for 3-5 minutes, until smooth and creamy. You may need to scrape down the bowl a few times during the process to obtain the perfect consistency. Refrigerate it while we are prepping the rest of the ingredients. It can be made up to 24 hours ahead of time.
• Prepare the peaches: Preheat your grill or grill pan over medium-high heat. Brush the grill grates with olive oil. Cut 2 peaches into eighths and brush the slices with a bit of olive oil. Grill the peach slices for 2-3 minutes on each side until they have those beautiful grill marks and are caramelized. Take them off the grill and set aside.
• Slice the tomatoes: While the peaches are grilling, slice 1-2 medium heirloom tomatoes into ¼-inch slices. As you can see, I picked a very large one from my garden, so I only used one. 
• Make the mustard vinaigrette: In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of lemon juice,  Season with salt and pepper to taste. Set it aside.

How to Make Grilled Peach Salad

• Take the whipped ricotta out of the fridge and spread it evenly on the bottom of your serving platter. Arrange the sliced heirloom tomatoes and grilled peach wedges over the ricotta. Scatter basil leaves over the top (tear if large).
• Drizzle the mustard vinaigrette over the tomatoes and peaches, distributing it evenly across the salad.
• Finally, drizzle a little extra honey over the salad for added sweetness.
• Serve right away as a light lunch or a side dish.

Variations and Substitutions

• Fruit alternatives: If peaches aren't in season or you want to mix it up, try nectarines, plums, or apricots. They have a similar sweetness and grill up nicely too.
• Cheese options: Not into ricotta? No problem. Swap it out for goat cheese, burrata, or even whipped cream cheese. Each one will bring a different kind of creamy goodness to the salad.
• Vinegar Variations: Swap the white wine vinegar for apple cider vinegar, champagne vinegar, or balsamic vinegar. Adjust the amount to your taste, since some vinegars are stronger than others.
• Herb Choices: While basil is great, you can also try mint, parsley, or chives. Each herb adds its own freshness to the dish.
• Nutty Crunch: Add some toasted nuts like pine nuts, almonds, or walnuts for extra texture and flavor.
• Sweetness Adjustments: If you want a different sweetener, use maple syrup, agave nectar, or even a bit of your favorite fruit preserve. Just make sure it balances well with the vinaigrette.
• Protein Boost: To make the salad more filling, toss in some grilled chicken or shrimp.
• Spice It Up: If you like a little heat, add a pinch of chili flakes to the vinaigrette or sprinkle some chili powder on the grilled peaches for a subtle kick.

Tips

• Choose ripe but firm peaches: Look for peaches that are ripe but still firm enough to hold up on the grill. Overripe peaches can become too soft and mushy, making them difficult to grill.
• Taste the mustard vinaigrette before adding it to the salad. If it's too tangy, you can add a touch of honey or even maple syrup.
• This salad is best served fresh. The grilled peaches and ricotta can start to release moisture if they sit too long, making the salad soggy.

FAQ

 

More Summer Salads

Loved this one? Here are a few more summer salads worth adding to your rotation.

Recipe Inspiration

If you’re a fan of Italian cuisine, you might have encountered a delightful grilled peach and tomato salad at various Italian restaurants.

While it's often paired with burrata cheese, I decided to add my own twist by using whipped ricotta, which, as you probably know, I absolutely love.

Using whipped ricotta as a base adds a creamy texture that complements the flavors of the grilled peaches and heirloom tomatoes.

This easy salad recipe is perfect for any summer gathering.

I hope your family enjoys it as much as mine does.

★★★★★ If you've tried this grilled peach and tomato salad recipe, I'd love to hear your feedback in the comments below. Don't forget to rate the recipe!

Recipe

I originally published this post on August 15, 2024, and republished it on August 20, 2026, with updated content. Thanks for sharing!