Peach Feta Salad
Peach Feta Salad is bursting with flavor from ripe peaches, crisp corn, smooth avocado, and the best citrus dressing.
Servings: 6 as a side
Cost: $6.48
Equipment
Ingredients
- 3 ears corn on the cob grilled, see note 1 (~2 cups)
- 1 cup diced cucumber 3-4 Persian cucumbers
- 1-1/2 cups diced fresh peaches 2-3 (peel if you'd like, I don't)
- 1 small avocado diced
- 8 basil leaves thinly sliced
- Crumbled feta cheese added to taste
Dressing
- 2 clementines 1 tsp zest; 2 tbsp juice
- 1 lemon 1/2 tsp zest; 1 tbsp juice
- 1-1/4 tablespoon honey
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 cup olive oil
Instructions
- Combine all of the dressing ingredients in a small blender jar. Blend until smooth and emulsified. Don't over-blend. Transfer to a mason jar and store in the fridge until ready to use.
- Grill the corn and let fully cool. Slice kernels off and add to a large bowl. Add all other salad ingredients, except for feta. Toss with the dressing (to taste, you may not want it all). Taste and adjust. Serve, adding feta to individual plates.
Video
Notes
Note 1: Preheat your grill to medium-high, about 400°F. Remove the husks and silk from the corn. Rub each ear with olive oil and sprinkle with salt and pepper. Place the corn directly on the grill and cook for 10 to 12 minutes, turning every 3 minutes, until lightly charred all over. Let the corn cool completely before slicing the kernels off the cob.
Storage: Best enjoyed the same day it’s made.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 26g | Protein: 5g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 14mg | Sodium: 423mg | Potassium: 328mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1197IU | Vitamin C: 24mg | Calcium: 137mg | Iron: 1mg