Summer Peach, Tomato and Corn Salad with Honey Vinaigrette
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Ingredients
2 tomatoes, each cut into wedges
Handful of heirloom cherry tomatoes
1-2 peaches, diced
1 cup fresh corn kernels (from 2 small ears or 1 large ear)
1/4 teaspoon kosher salt
1/4 cup Honey Vinaigrette
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper
Basil leaves
Combine tomatoes, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on large platter. Top with feta, and sprinkle with black pepper and basil leaves.
Honey Vinaigrette
Ingredients
1/2 cup canola or *olive oil
1/3 cup white balsamic vinegar
2 tablespoons honey
2 teaspoons minced red onion or shallot
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Combine all ingredients in a mason jar. Cover with lid, and shake until blended. Use immediately, or chill until ready to use.
*Olive oil becomes cloudy and may solidify when refrigerated. If making vinaigrette ahead, remove from fridge and allow to warm up to restore consistency before using.
Notes: This salad is best eaten and served immediately, since the peaches begin to soften soon after cutting. Toss the ingredients with the vinaigrette at the last minute, since the tomatoes will mascerate and begin to release their juices from the vinegar. For best flavor, grill your corn slightly under or al dente, so the sweet kernels retain their crunch and texture when cut from the cob.
Substitute queso fresco or goat cheese for feta if you prefer.