Okanagan stone fruit salad
This is a fantastic starter, or a light meal on its own. This salad has caramelized grilled freestone peach with fresh cherry and heirloom tomatoes nestled on a creamy whipped ricotta, topped with a delicious sherry vinaigrette, basil leaves, and flaky Vancouver Island Sea Salt. You can make your own ricotta cheese using our recipe here.
Row Fourteen‘s cuisine moves with the seasons, celebrating each season’s bounty through a thoughtful collaboration between Chef and Farmer. We had a fantastic dining experience there this summer! Pretty much every offering on the menu was delicious! So, sooo good!
Chef Derek Gray has generously shared this recipe so you can make it in your own kitchen. In the fall, you can substitute baked golden beets and apples. Change up the fruit selection to reflect the season. Have fun and enjoy!
Row Fourteen restaurant is located at Klippers Organic Acres in Cawston (Okanagan Valley), British Columbia. Follow Chef Derek Gray on Instagram here.
Grilled Peach and Tomato with Whipped Ricotta
- grill or cast iron pan
- 1 tree ripened freestone peach
- 1 pint cherry tomatoes cut in half (tops removed)
- 1 heirloom tomato (diced)
- 1 handful fresh basil leaves (save some for garnish)
- 1 clove garlic
- 100 ml olive oil (your favourite)
- 50 ml sherry vinegar (or stone fruit vinegar)
- Vancouver Island Sea Salt (we use our sea salt flakes)
- 1 cup Whipped Ricotta cheese (Labneh | Sour cream | creme fraiche are all good replacements. To whip ricotta - place ricotta in a blender with 1 tbsp olive oil, a pinch of sea salt, and whip until light and airy, about two minutes.)
Make the Vinaigrette
- Place 1/4 of the cherry tomatoes, garlic, small handful of basil, olive oil and vinegar into a high power blender and blitz for 20 seconds on high.
- Adjust for seasoning with salt and pepper.
Grill the Peach
- Cut the peach in half and remove the stone, place the cut side on a hot grill (wood, coal or gas is fine).
- Continue to cook till a nice char has set in. Flip over on the skin side for a minute and take the peach off. Remove the skin as it becomes bitter upon charring.
- Place whipped ricotta on the plate, making sure to leave a small well in the center. Place the grilled peach cut side up into the well.
- Mix the cut tomatoes with the vinaigrette.
- Cover the peach with the tomatoes, place basil on top and finish off with a pinch of flaky sea salt and a drizzle of olive oil. Fruit salad at its best!