This grilled peach salad is a must-make for peak summer with grilled corn, tomatoes, quinoa, pecorino and arugula all tossed in white balsamic vinaigrette.
- For salad
- 3 peaches, pitted and each cut into 6 wedges
- 2 ears corn, shucked
- 2 teaspoons olive oil
- 5 ounces baby arugula
- 1/2 cup cooked quinoa
- 1/2 cup quartered cherry tomatoes
- 1/4 cup shaved pecorino cheese
- 2 tablespoons minced chives
- For vinaigrette
- 1 tablespoon white balsamic vinegar
- 3 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Preheat a gas or charcoal grill on high heat. Oil the grates.
- Rub the peaches and corn with 2 teaspoons olive oil.
- Grill the peaches until they have grill marks, about 1-2 minutes per side. Also, grill the corn, turning occasionally until lightly charred, about 5-7 minutes.
- Let the corn cool slightly before slicing off the kernels.
- In a large bowl, combine the corn, arugula, quinoa, tomatoes, pecorino and chives.
- For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, mustard, salt and pepper in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
- Arrange the salad on a serving plate or in a bowl and top with grilled peaches.
Look for peaches that aren’t too ripe and are more firm than soft. Grilling will soften them and add flavor.
Instead of quinoa, you can also use cooked barley, farro or rice.
Leftovers will stay fresh up to 3 days in the refrigerator. Store the vinaigrette in a separate container. For the salad, stack the peach wedges to one side of the container and put the salad on the other side so they won’t crush the arugula. If you are planning to have leftovers, do not toss the entire salad in the vinaigrette when you first make it.
Keywords: grilled peach salad