The ultimate summer salad is this peach arugula salad with charred corn and fresh basil. A few simple ingredients are tossed in a light and refreshing lemon and olive oil dressing. It’s a delicious, light salad to serve with your summer barbecue favorites.
Preheat grill to medium-high, grill corn for 8-10 minutes, turning frequently to ensure even charring. Allow to cool, then slice kernels off the cob and discard the cob.
In a large bowl, toss arugula with peach, cucumber, feta, basil and red onion. Add charred corn and toss with lemon juice, olive oil and salt.
Notes
You can also grill the peaches, simply slice them in half and brush them with olive oil. Grill cut side down for 4-5 minutes. Remove from heat and allow to cool before thinly slicing and adding to the salad.
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