Grilled Peach Salad Recipe with Heirloom Tomatoes

This Grilled Peach Salad Recipe with heirloom tomatoes brings together juicy peaches, flavorful heirloom tomatoes, and a tangy mustard vinaigrette over a base of creamy whipped ricotta. Topped with fresh basil and a honey drizzle, this summer salad is as simple as it is delicious.

If you enjoy using seasonal produce like I do, this grilled peach salad recipe will become a summer favorite. The flavors combine beautifully, making it a light, flavorful salad perfect for warm-weather meals.

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 drizzling 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. 

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:

• Ingredients
• Let’s prep our recipe
• How to assemble
• Variations and Substitutions
• Tips
• FAQ
• More fresh salads
• Recipe inspiration
• Recipe

Ingredients

• 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 will bring out their natural sweetness and give 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 nice 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 to the salad.

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 approximately 250 grams of drained ricotta cheese for at least 3-5 minutes until the texture becomes 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 assemble

• 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: Switch up the white wine vinegar with apple cider vinegar, champagne vinegar, or balsamic vinegar. Just 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 will add its unique 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 fresh salads

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