` Grilled Peaches and Cucumbers with Ricotta - Olive Oil Times
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Grilled Peaches and Cucumbers with Ricotta

This grilled peach and cucumber salad with whole milk ricotta makes the perfect addition to any late summer barbecue!
Grilled Peaches and Cucumbers with Ricotta
Grilled Peaches and Cucumbers with Ricotta
By Paul Kostandin
Sep. 16, 2020 14:40 UTC

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

Grilled Peaches and Cucumbers with Ricotta

5from6votes
Course: Appetizers, SidesCuisine: American, Mediterranean
Servings

4

serv­ings
Prep time

30

min­utes
Cooking time

10

min­utes

This 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!

Discover more recipes with extra virgin olive oil.

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