Summer Salad with Grilled Peaches and Strawberry Vinaigrette

Course: Salad

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 11

Total Time: 31

Servings: servings

Calories: 564kcal

Author: Jazzmine Woodard

Full-bodied and balanced seasonal salad with sweet, savory, smoky, and briny flavors--dressed with a fruity, zingy dressing to elevate any backyard bbq

Print Recipe

Equipment

1 knife
1 cutting board
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

Notes

Preparation

For the best texture, keep the goat cheese and lettuce in the refrigerator until you're ready to assemble the salad.

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.

Modifications

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 crunch in the dressing, but tend to be pricey, so you can omit them with little difference in the final taste.

Feel free to use fresh or frozen strawberries here. If you have some that are almost past their prime, those will work just fine!

Storage

Store this salad in an airtight container in the refrigerator for up to five days.

Nutrition