Top with peaches, strawberries, blueberries, pecans, and vegan ricotta. Serve with peach salad dressing on the side. If you're mixing the salad before serving, you may not need all of the dressing. Add the desired amount to coat the greens.
Cut the tomatoes into thin slices. Coarsely chop the larger leaves of basil but keep the smaller leaves intact.
In a small frying pan, dry roast the pistachios for 2 to 3 minutes. Let cool before coarsely chopping.
On a plate, place the tomato slices and sprinkle the basil and pistachios on top of them. Lightly drizzle with olive oil and balsamic vinegar, and season with salt and pepper