Grilling fruit during the summertime is a fun thing to do, it not only makes it look super cool, but it adds flavor. Char marks on fruit turn into tasty trails of smoke that enhance almost any dish, especially salads – something you don’t want to miss before the season is over.
Stone Fruit like peaches, nectarines and plums are perfect candidates for grilling because they hold their shape and won’t turn to mush when grilled. You want to select firm, but ripe fruit because during the grilling process the fruit warms up slightly and begins to cook, just enough to add a juicy bite.
Sweet Corn sells itself during the summer months and those creamy golden hued nuggets burst when bitten off the cob. But, just imagine a little smoke added to their flavor profile? Now we’re talking! After grilling, they slice off so perfectly and fold into a whirlwind of color in this salad bowl.
The entire salad is composed within minutes and that’s a good thing, because you won’t be able to hold off eating for much longer. A sprinkling of feta cheese tossed into the mix adds another note of creaminess and a mild tang that lifts the natural sugars in the bowl. Enjoy what summer has to offer while it lasts.
2 firm ripe peaches, sliced in quarters
2 ears of sweet corn, husked
3 cups baby arugula
1/3 cup feta cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon agave nectar or honey
1 teaspoon Dijon mustard
pinch of salt and pepper
1/3 cup sunflower or other vegetable oil + more for grilling
- Heat outdoor or indoor grill to 375 or medium-high heat. Rub peaches and corn with oil and place on grill. Grill each cut side of peaches until char marks appear, about 3 minutes a side. Grill corn until charred on all sides, about 8 minutes total.
- Remove fruit and corn from grill and let cool. Place arugula in a bowl. When corn is cool enough to handle, slice corn off cob and cut peach quarters in half lengthwise and crosswise to make chunks.
- Place peaches and corn on top of arugula and dot with feta cheese. In a jar with lid, shake together all vinaigrette ingredients. Pour most of dressing over top, reserving some for another use. Toss salad until coated with vinaigrette. Serve immediately. Enjoy!