5 from 32 votes
Peach Tomato Corn Salad
Peach Tomato Corn Salad combines fresh peaches, juicy cherry and heirloom tomatoes, and sweet corn kernels with crispy toasted quinoa and a bright basil vinaigrette. The salad balances the creamy texture of quinoa and the freshness of the vegetables and fruit. A light toss of chives adds a subtle onion note, while the vinaigrette’s lemon juice and apple cider vinegar lend acidity to complement the natural sweetness of the peaches and corn.
Prep Time
35 mins
Total Time
35 mins
Servings:
2
to 4 people
Course:
Salad
Cuisine:
American
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!
Cup of Yum
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.