Summer is my personal favorite season for produce, and this summer salad with grilled peaches, sweet corn, and fresh herbs highlights all the best flavors--don't sleep on the strawberry vinaigrette! I love making it, and my family certainly enjoys eating it up.
And if you enjoy this recipe, you'll love my fresh herb ranch dressing, too!
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Featured Reader Review
★★★★★
"This salad is easy to make and perfect for summer! The dressing made extra so will be using that for another dish this week. I cooked it with tofu (for vegans) and salmon (for the non vegans) to make it a full meal."
-Anastasia
❤️ Why You'll Love this Recipe
Easy to Make - There are no high-level techniques or specialty ingredients involved. Everything is available during the summertime at mainstream grocery stores, and you can use either a grill or a grill pan on the stovetop--peep instructions for that below!
Layers of Flavor - This recipe uses all my hacks for making salads at home, so you'll taste a harmonious symphony of flavors from sweet, juicy peaches, refreshing basil, tangy goat cheese, buttery, smoky corn, bright tomato, and more.
Gorgeous - I mean, she's stunning, right? This is the salad you'll want to serve at every summer gathering to delight eyes and taste buds alike.
👉🏾 I take crafting homemade salads seriously and have one for every season! Check out my spring salad with champagne dressing, harvest kale salad with roasted squash, and blood orange winter salad!
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What You'll Need for this Recipe
Peaches, of course. They don't need to be perfectly ripe either, as they'll get a bit softer and more luscious on the grill, but using fresh peaches is the only way!
Corn on the Cob is a must because loose corn kernels simply aren't suited to grilling. Get a sweet corn variety for the best balance of smoky, sweet, buttery flavor.
Basil gets torn, then tossed with the lettuce leaves of this salad to provide a beautiful aroma and fresh flavor. Fresh basil is a must, and large mature leaves are perfect for this purpose; however, small and medium leaves work just as well.
Pickled Red Onions add a briny element and don't take long to make, but feel free to purchase pickled onions if you want to speed things up.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Salad Greens - I developed this recipe using soft butter lettuce, but have also tried it with Malabar spinach from my garden. You can use many other kinds of leafy greens--arugula, young tender collards, and mustard greens are all great options.
Poppy Seeds provide a lil crunch in the strawberry chive dressing, but they tend to be pricey, and you can omit them with little difference in the final taste.
Strawberries - Feel free to use fresh or frozen strawberries here. If you have some that are almost past their prime, those will work just fine!
How to Make the Best Summer Salad
- Step One: Cut the tomatoes into halves, hull the strawberries (optional), and dice the chives. (Photo 1)
- Step Two: Cut each peach in half and remove the pit. (Photo 2)
- Step Three: Thinly slice the red onions, heat the brine ingredients, then combine and set aside. (Photos 3 and 4)
Pro Tip #1
Want to prep your ingredients ahead of time? Cut the produce up to three days in advance and refrigerate it in separate airtight containers. And the pickled onions can be done up to one week in advance for the best flavor and crisp texture.
- Step Four: Brush the corn and peaches with butter. (Photos 5 and 6)
- Step Five: Grill them until charred and smoky, let them rest and cool, then cut the peaches into bite-sized pieces and slice the corn kernels from the cobs. (Photos 7 and 8)
Pro Tip #2
If you don't have a grill (or don't feel like going outside in the summer heat), you can achieve similar results with a cast-iron grill pan on the stove indoors! Use the same cook times listed in the recipe card below over medium-high heat.
- Step Six: Puree the strawberries, then add the remaining dressing ingredients and blend everything together until smooth. (Photos 9 and 10)
- Step Seven: Assemble the salad ingredients, drizzle dressing over top, and serve. (Photos 11 and 12)
Pro Tip #3
If you're not serving the salad right away, reserve the dressing until just before it's time to eat.
Make it a Meal!
Add Protein: To make this healthy salad more hearty, pair it with an easy animal or plant-based protein like chickpeas, tinned fish like tuna, grilled Moroccan chicken skewers, or lemon pepper shrimp. You can throw the salad together while the protein cooks and have dinner in no time!
Build Bowls: Turn leftovers into seasonal summer salad bowls by combining them with bite-sized protein and quinoa, wild rice, or yellow rice.
Frequently Asked Questions
Store this salad in an airtight container in the refrigerator for up to five days.
How to Serve
Temperature: This grilled corn salad with peaches is best enjoyed fresh, while ingredients like the goat cheese and salad leaves are cold, so that their texture is somewhat firm.
Garnishes: Drizzle the dressing all over the top, then toss the salad OR serve the dressing alongside the salad so that everyone can dress their own individually. The latter option also makes for prettier presentation.
Occasions: Any summer dinner or party would be elevated by bringing this ultimate summer salad recipe to the table. Add it to your family cookout menu with smoked cornbread, grilled salmon fillets, and watermelon punch!
More Favorite Recipes with Peaches
Looking for other recipes like this? Try these:
I hope you'll enjoy this easy summer salad recipe for a crowd soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Summer Salad with Grilled Peaches and Strawberry Vinaigrette
Equipment
- 1 knife
- 1 smoker grill or cast iron grill pan
- 1 Blender or food processor
- 1 airtight container
Ingredients
For the Quick-Pickled Red Onions
- ½ red onion
- ¼ cup water
- ¼ cup apple cider vinegar or white vinegar
- 1 tablespoon honey or sweetener of your choice
- ¾ teaspoon fine sea salt
- 1 pinch crushed red pepper
For the Salad
- 8 ounces butter lettuce or other supple summer leafy greens
- 1 ounce fresh basil leaves
- ½ pint cherry tomatoes
- 3 peaches
- 3 ears of sweet corn
- 8 ounces goat cheese
- ½ cup pecans
- ¼ cup sunflower seed kernels
- 3 tablespoons unsalted butter melted
For the Strawberry Chive Vinaigrette
- 2 cups strawberries
- honey to taste, optional
- ½ cup apple cider vinegar
- ⅓ cup olive oil
- 1 ounce chives
- 1 pinch fine sea salt
- 1 ½ teaspoon poppy seeds optional
Instructions
- Prep Your Ingredients: Thinly slice the red onions, cut the tops off the strawberries (optional), dice the chives, and cut the tomatoes into halves. Cut peaches into halves and remove the pits.½ red onion, ½ pint cherry tomatoes, 3 peaches, 2 cups strawberries, 1 ounce chives
- Quick Pickle the Onions: Add water, vinegar, honey, and salt to a small saucepan over medium, and stir vigorously to dissolve. Bring the mixture to a simmer (about three minutes), then remove from heat. Thinly slice onions, then add to a jar along with crushed red pepper, and carefully pour the brine into the jar to cover. Place in the refrigerator until ready to use.¼ cup water, ¼ cup apple cider vinegar, 1 tablespoon honey, ¾ teaspoon fine sea salt, 1 pinch crushed red pepper
- Grill the Peaches and Corn: Heat grill to medium-high. Brush the corn as well as the fleshy sides of the peaches with melted butter.*If using a grill pan, place it on the stove over medium-high heat.3 tablespoons unsalted butter, 3 ears of sweet corn
- Place the peaches (flesh side down) and corn directly on the grill grates and cook for 4-5 minutes, or until defined char lines have developed, then flip the peaches over to their skin sides, and rotate the corn cobs. Cook the peaches for about 2-3 minutes more, and remove, then rotate the corn cobs again and cook for another 2-3 minutes.
- Make the Strawberry Chive Vinaigrette: While the grilled items cool, use a blender or food processor to puree the strawberries (about three pulses), then add in honey, apple cider vinegar, chives, and poppy seeds. Pulse until emulsified (about 30-45 seconds), then set aside.honey, ½ cup apple cider vinegar, ⅓ cup olive oil, 1 pinch fine sea salt, 1 ½ teaspoon poppy seeds
- Assemble and Serve the Salad: Cut the peach halves into bite-sized chunks, and shave the kernels off the corn cobs. Break the goat cheese into bite-sized pieces.8 ounces goat cheese
- Add the lettuce, basil, peaches, tomatoes, corn, onions, goat cheese, pecans, and sunflower seeds to a serving bowl or platter, then pour dressing over top and toss until evenly coated. Serve immediately or store in the refrigerator until ready to serve.8 ounces butter lettuce, 1 ounce fresh basil leaves, ½ cup pecans, ¼ cup sunflower seed kernels
Anastasia Hansen says
This salad is easy to make and perfect for summer! The dressing made extra so will be using that for another dish this week. I cooked it with tofu (for vegans) and salmon (for the non vegans) to make it a full meal.
Jazzmine Woodard says
Thanks for your feedback, Anastasia! I'm so glad you enjoyed the salad and could make it your own.