Juicy grilled peaches meet sweet corn and creamy feta in this sunshine-packed salad that's basically summer in a bowl. It’s fresh, it’s colorful, and it’s borderline addictive—even your salad-skeptical friend will be into it.
Ingredients
- 2 ripe peaches, halved and pitted (can substitute nectarines)
- 2 ears of corn, husks removed (or 1 ½ cups frozen corn, thawed and drained)
- 1 pint cherry tomatoes, halved
- 4 cups arugula or baby spinach
- ½ cup crumbled feta cheese (or goat cheese if you prefer tangier)
- ¼ cup chopped fresh basil (or mint if that's more your vibe)
- 2 tablespoons olive oil, plus extra for brushing
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat a grill or grill pan over medium-high heat. Brush peach halves and corn with a little olive oil.
- Grill peaches cut-side down for about 3–4 minutes, until they have nice char marks and are softened slightly. Grill the corn, turning occasionally, for 8–10 minutes until slightly charred.
- Remove from heat. Slice peaches into wedges and cut corn kernels off the cob with a sharp knife.
- In a large serving bowl or platter, layer the arugula, grilled corn, cherry tomatoes, and peach wedges.
- Sprinkle crumbled feta and chopped basil over the top.
- In a small bowl or jar, whisk together 2 tablespoons olive oil, honey, balsamic vinegar, salt, and pepper until well combined.
- Drizzle the dressing over the salad just before serving. Give it a gentle toss and serve immediately!
Servings: 4
Nutrition
- calories: 230
- protein: 6
- carbs: 21
- fat: 14
- fiber: 3
- sugar: 12