Peach Tomato Corn Salad
User Reviews
5
Peach Tomato Corn Salad
Description
The Peach Tomato Corn Salad features three main fresh components: peaches, a mix of cherry and heirloom tomatoes, and cut corn kernels. These ingredients provide a variety of textures, from soft and juicy to crisp and sweet. Toasted quinoa, prepared by cooking it in butter until golden and crisp, adds a pleasant crunch and a nutty undertone. The basil vinaigrette blends fresh basil, garlic, lemon juice, apple cider vinegar, and olive oil to create a vibrant dressing that ties the salad together.
This salad is served immediately after assembling to preserve the crispness of the toasted quinoa and freshness of the produce. It can be prepped ahead by making the vinaigrette in advance and assembling the salad just before serving, keeping the quinoa separate until then to prevent it from softening.
The combination of fruit, vegetables, and quinoa provides a refreshing dish that can work well as a light lunch or a side salad accompanying grilled or roasted proteins. The ingredients and method stage a pleasing balance between sweet, savory, crunchy, and juicy components.
Ingredients
- ⅓ cup quinoa cooked
- 1 to 2 tablespoons butter unsalted
- salt kosher salt
- black pepper kosher salt
- 1 cup cherry tomatoes halved
- 2 beefsteak tomato chopped, or heirloom tomato
- 3 peach sliced
- 3 corn kernels cut off, ears
- 3 tablespoons chives freshly chopped
basil vinaigrette
- 1 cup basil leaves tightly packed
- 1 garlic minced, clove
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- salt big pinch, kosher
- black pepper big pinch, kosher
- ⅓ cup extra virgin olive oil
Instructions
- Make the basil vinaigrette and set it aside. You can make this the night before too.
- Toast the quinoa first. Melt the butter in a nonstick pan over medium heat. Add in the quinoa with a pinch of salt and pepper. Cook, tossing it occasionally, until golden and crisp. I start with 1 tablespoon of butter and add more if it needs more to crisp it up.
- Assemble the peaches, tomatoes and corn on a plate. Sprinkle all over with salt and pepper. Drizzle with the basil vinaigrette. Top with the crispy quinoa and chives. Serve immediately!
- Note: you can assemble this ahead of time but keep the quinoa separate until right before serving. It will soften if it sits on the fruit too long!
basil vinaigrette
- Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
User Reviews
Overall Rating
5
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