Food & Drink

A Summer Peach Salad

Serves 8

Stephen Rose of Nashville’s the Peach Truck moves the fruit beyond cobbler and pie with this grill-friendly recipe

Photo: Courtesy of The Peach Truck

In the new G&G Kitchen Cabinet Facebook group, one member posed a question especially relevant this time of year: What does one do with an “overabundance of peaches”?

We decided to consult with a peach expert: Stephen Rose of Nashville’s the Peach Truck. Rose grew up in Fort Valley, Georgia, “eating fresh peaches right off the tree,” he says, but when he moved to Music City, fresh, juicy peaches became difficult to find. So in 2012, he launched the Peach Truck, partnering with his hometown farm to haul their peaches to Nashville—and now beyond, as far north as Michigan—in a 1964 Jeep truck.


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Rose’s knowledge of peaches and what to do with them runs deep, and we knew he’d have a perfect recipe for what to make when peach cobbler, pie, and ice cream get too heavy. His solution: the Peach Truck’s grilled kale with ricotta and peaches.

“Grilling kale leaves over a hot fire makes them crispy and delicious,” Rose says. “Tossing them with fresh peaches and a simple vinaigrette, and pairing with creamy ricotta transforms them even further—into what may be one of [my] favorite summertime salads.”

To start, though, you’ll need to make sure your load of peaches doesn’t go bad. And for that, Rose also has a strategy: “First, they need to be good when you receive them,” he says. “They need to be just a few days off the tree and picked when they’re ripe. You’re going to want to leave them on the counter to soften, and once they’re to your desired softness, they should be put in the refrigerator to keep them where they are.”


  • Grilled Kale with Ricotta and Peaches

    • 3 fresh peaches

    • ½ cup high-quality olive oil, divided

    • ¼ cup red wine vinegar

    • 1 tbsp. honey

    • 2 tsp. minced fresh thyme

    • Salt and pepper to taste

    • 18 large curly kale leaves

    • 1 16-oz. container whole milk ricotta


  1. Wash and pat kale leaves dry. Brush both sides of the leaves lightly with ¼ cup olive oil and set aside.

  2. Add remaining olive oil, red wine vinegar, honey, and thyme to a medium mixing bowl and whisk to combine. Season with salt and pepper to taste.

  3. Wash, pit, and thinly slice peaches with a serrated knife. Add the peaches to the bowl of vinaigrette and toss to combine. Set aside.

  4. Grill the kale leaves over a medium-hot charcoal or gas grill, turning once, until they begin to turn slightly charred and crispy around the edges, about 2 to 3 minutes. Transfer the cooked leaves to a work surface and season lightly with salt and pepper. Trim and discard the stems and tear the leaves into smaller pieces.

  5. To serve, stir the ricotta to loosen it and spread along on the bottom of a serving platter. Toss grilled kale with the peaches and vinaigrette, check for seasoning, and arrange over the ricotta.