Grilled Peach and Corn Arugula Salad
This Grilled Peach and Corn Arugula Salad is a perfect summer dish that’s fresh, vibrant, and full of flavor. Sweet grilled peaches and smoky charred corn pair beautifully with peppery arugula, tangy feta cheese, and a zesty honey-lime dressing. It’s great as a light lunch, a side dish for grilled meats, or even a refreshing appetizer.
Total Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
For the Salad:
2 ripe peaches, halved and pitted
2 ears of fresh corn, husked
5 oz (about 4 cups) baby arugula
¼ small red onion, thinly sliced
¼ cup crumbled feta cheese (or goat cheese)
¼ cup toasted pecans or walnuts (optional)
For the Dressing:
3 tbsp olive oil
1 tbsp honey
1 tbsp fresh lime juice (or lemon juice)
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Instructions:
1. Preheat the Grill: Heat your grill (or grill pan) over medium-high heat. Lightly oil the grates to prevent sticking.
2. Grill the Peaches & Corn:
Brush the peach halves with a little olive oil and place them cut-side down on the grill. Cook for 2-3 minutes until grill marks appear. Flip and grill for another 2 minutes.
Place the corn on the grill and rotate every 2-3 minutes until lightly charred, about 8-10 minutes. Let them cool slightly, then slice the kernels off the cob.
3. Prepare the Dressing: In a small bowl or jar, whisk together olive oil, honey, lime juice, Dijon mustard, salt, and black pepper until emulsified.
4. Assemble the Salad:
Slice the grilled peaches into wedges.
In a large bowl, combine arugula, grilled corn, red onion, and half of the feta. Drizzle with the dressing and toss lightly.
Top with the peach slices, remaining feta, and toasted pecans (if using).
5. Serve Immediately: Enjoy as a fresh, warm salad or let it sit for a few minutes to absorb the flavors.
Nutritional Information
(Per Serving)
(Approximate, based on 4 servings)
Calories: 230
Protein: 5g
Carbohydrates: 24g
Fat: 14g
Fiber: 3g
Sugar: 12g
Sodium: 260mg
Recipe Notes & Variations:
Vegan Option: Omit the cheese or use a plant-based feta alternative. Swap honey for maple syrup.
Add Protein: Top with grilled chicken, shrimp, or chickpeas for a more filling meal.
Make it Spicier: Add a pinch of red pepper flakes to the dressing.
Cheese Swap: Try blue cheese or burrata instead of feta for a different flavor profile.
Storage: Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.
Question Answer
Q: Can I make this salad ahead of time?
A: You can grill the peaches and corn in advance and store them separately. Assemble the salad just before serving to keep it fresh.
Q: What other greens can I use instead of arugula?
A: Spinach, mixed greens, or baby kale work well as substitutes.
Q: Can I use canned or frozen corn instead of fresh?
A: Yes! If using canned corn, drain and rinse it before charring in a skillet. Frozen corn can be thawed and sauteed until slightly golden.
Q: How do I toast pecans for the salad?
A: Toast them ina dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant.