This grilled peach and cucumber salad make the perfect side dish for an early fall barbecue of late summer cookout. The tart peaches and tangy cucumbers both benefit from a brief stint on a hot grill, allowing the rich caramelized flavors to come through while maintaining a nice and crunch.
The fresh ricotta adds a wonderful richness to the salad and balances well against the sweetness of the peaches. Try using a larger salt like Maldon or fleur du sel. These large salt grains will remain crunchy throughout the salad and provide a nice counterpoint to the citrus vinaigrette and the sweet, roasted peaches.
Try using a medium-strength olive oil, one that will both provide pepper and spice to your vinaigrette will allow the grilled peaches and cucumbers to shine. For an added treat add some toasted nuts for a garnish!
Grilled Peaches and Cucumbers with Ricotta
Course: Appetizers, SidesCuisine: American, Mediterranean4
servings30
minutes10
minutesThis grilled peach and cucumber salad make the perfect side dish for an early fall barbecue of late summer cookout. Tart, caramelized peach and crunchy grilled cucumber make a perfect dancing partner for the rich, whole milk ricotta.
Ingredients
- For the dressing
1/4cup lemon juice
1/4cupextra virgin olive oil
1tspsalt
1/2 tspblack pepper
1tsphoney
- For the salad
2peaches, cut in half, seed removed
2cucumbers, cut in half length wise
1cupwhole milk ricotta cheese
Directions
- To prepare the cucumber and peach
- Preheat your grill, if using charcoal wait until the brickets are an even uniform, grey.
- Place the peaches and cucumbers cut side down on the grill.
- Allow the peaches and cucumbers to cooks for 5 – 7 minutes or until they have achieved nice, strong grill marks.
- Remove the peaches and cucumbers from the grill, allow them to cool slightly.
- To prepare the dressing
- Combine the lemon juice, extra virgin olive oil, salt, pepper, and honey in a bowl. Mix well.
- Reserve until needed.
- To plate the dish
- In a large bowl spread the ricotta over the bottom in an even layer.
- Cut the peaches and cucumbers into bite sized pieces and place them in a separate bowl.
- Pour the dressing over the cut veggies and fruit. Toss well.
- Carefully transfers the dressed peaches and cucumbers into the bowl with the ricotta.
- Enjoy!
Notes
- For an added treat add some crunchy toasted nuts and some torn mint!
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