Grilled Peach Salad Recipe with Heirloom Tomatoes

Grilled peach salad on a bed of whipped ricotta, garnished with fresh basil and drizzled with mustard vinaigrette.

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.

Course Salad/Side

Cuisine International

Prep Time 10

Cook Time 10

Draining the ricotta: 1

Total Time 1 20

Servings servings

Calories 209kcal

Author Maria Vannelli RD

Ingredients

1 cup ricotta cheese drained, 250 grams
2 peaches ripe, cut into wedges
1-2 heirloom tomatoes depending on size
2 tablespoons olive oil extra virgin, plus more for grilling peaches
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
1 teaspoon lemon juice
¼ teaspoon kosher salt or to taste
⅛ teaspoon black pepper or to taste
¼ cup basil leaves fresh
honey optional, for drizzling

Instructions

In a medium bowl, add 1 cup (250 grams) of drained ricotta cheese. Whip it with a whisk or hand mixer until smooth and creamy. Set aside in the fridge.
Preheat your grill or grill pan over medium heat. Lightly brush the grill grates with some olive oil.
Cut the 2 ripe peaches into eighths and brush the slices with a bit of olive oil.
Place the peach slices on the hot grill and cook for 2-3 minutes on each side until grill marks appear and the peaches are caramelized. Remove from the grill and set aside.
While the peaches are grilling, slice 1-2 heirloom tomatoes into ¼-inch slices. Set aside.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, lemon juice, salt and pepper. Set aside.

Assemble the Salad:

Take the whipped ricotta out of the fridge and spread it in an even layer on the bottom of your serving platter. Arrange the sliced heirloom tomatoes and grilled peach wedges over the ricotta.
Sprinkle fresh basil leaves over the top.
Drizzle the mustard vinaigrette evenly over the salad.
If you like, drizzle a little honey for added sweetness. Enjoy!
WATCH THE VIDEO ON THE RECIPE CARD TO SEE HOW EASY THIS RECIPE IS TO MAKE!

Video

Notes

Drain the Ricotta Well: For the best texture, ensure that the ricotta is well-drained. Excess moisture can make it runny. Draining for at least 1 hour or overnight in the refrigerator will yield a creamier consistency.
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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition