Herbed Ricotta Arugula Salad With Grilled peaches

After spending over a year working solo as a private chef and content creator, I found myself really missing the energy of being in a kitchen with others—the collaboration, the shared creativity, and especially the constant learning. That’s what sparked Recipes With Roots.

This series is a space to cook, connect, and learn. I’ll be inviting chefs and home cooks I admire to teach me—and all of you—how to make one of their favorite seasonal, plant-based dishes. It’s all about celebrating food traditions, staying inspired, and growing together in the kitchen.

So to kick things off, I’d love to introduce my first guest: Raquel Furtado, chef and restaurant owner of Pitanga Brooklyn and Pitanga North in the Hudson Valley. Raquel and I became friends in culinary school, and I’ve always been inspired by her commitment and dedication. I’m excited to share one of her favorite seasonal, plant-based dishes, which is currently featured on the Pitanga North summer menu!

Her cuisine is farm-to-table, rooted in New American cooking with bold Brazilian influences. She brings heart, heritage, and serious flavor to every dish — and her Herbed Ricotta Arugula Salad with Grilled Peaches is a guest favorite on the Pitanga North menu, and it’s easy to see why.

Arugula Salad With Grilled Peaches

We started off at the Union Square Farmer’s Market, where we picked up some gorgeous produce and fresh herbs. Our haul included peaches, cucumbers, arugula, fennel, dill, chives, tarragon, and fresh ricotta.

Grilled Peaches

When choosing peaches, look for ones that are not too firm and not too soft. Slice the cheeks off the peaches, then cut the sides vertically. Toss the slices in a bowl with olive oil and a pinch of salt, then grill them gently until they develop nice grill marks.

Using a Mandoline to Slice Vegetables

Use a mandoline to thinly slice the fennel and cucumber — it helps keep everything uniform and adds a nice crisp texture to the salad. Just be sure to use the hand guard (or a cut-resistant glove) for safety!

Herbed Ricotta

Fold chopped tarragon, thyme, and chives into the ricotta, then mix in olive oil, salt, and lemon juice until well combined. Find the full recipe below!

I really loved how Raquel incorporated the fennel and cucumber into the arugula salad. The cucumber ribbons and fennel strips were seamlessly blended into the dish. I’ve never had leafy greens served over ricotta before, and I was so surprised by how delicious it was! The salad was incredibly refreshing—light, vibrant, and perfect for a summer day. Raquel even mentioned that it would taste amazing with melon ribbons as well!

If you make our Herbed Ricotta Arugula Salad With Grilled Peaches please let us know by leaving a rating below!

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Author: Victoria Kaputskaya

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Herbed Ricotta Arugula Salad With Grilled Peaches

A refreshing summer salad featuring peppery arugula, sweet grilled peaches, shaved fennel, and cucumber ribbons, served over a bed of herbed ricotta.

Prep time: 20 MinTotal time: 20 Min

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Ingredients

For the Salad

• 4 cups arugula
• 2 peaches, halved, sliced, grilled
• 1 Persian cucumber, thinly sliced into ribbons
• 1/2 fennel bulb, thinly shaved and cut into strips
• Olive oil
• Fresh lemon juice
• Salt, to taste

For the Herbed Ricotta:

• 1 cup ricotta
• 1 tbsp chopped chives
• 1 tsp chopped tarragon
• 1 tsp chopped thyme
• 1 tbsp olive oil
• 1 tsp lemon juice
• Salt, to taste

Instructions

1. Prepare the herbed ricotta: In a bowl, fold chopped chives, tarragon, and thyme into the ricotta. Add olive oil, lemon juice, and salt to taste. Mix well and set aside.
2. Grill the peaches: Preheat a grill or grill pan over medium heat. Grill until grill marks appear and peaches are slightly softened. Remove and let cool slightly.
3. Prepare the salad: Thinly slice or ribbon the Persian cucumber. Thinly shave the fennel bulb and cut into strips.
4. In a large bowl, toss arugula with olive oil, lemon juice, and a pinch of salt.
5. To assemble: Spread the herbed ricotta on a serving platter or individual plates. Top with the dressed arugula, grilled peach strips, fennel, and cucumber ribbons.
6. Finish and serve: Drizzle with toasted sunflower seeds and sesame seeds. Serve immediately.

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