Ingredients

The following ingredients have 4 Servings
  • a few tbsp olive oil or avocado oil
  • 3 summer peaches, cut into halves or thick wedges
  • 3 thin slices of red onion
  • 3 ears of summer corn
  • 4 cups arugula
  • 3 heirloom tomatoes, cut into wedges
  • 3/4 cup high-quality feta cheese, cubed or crumbled
  • 3 garlic cloves
  • Juice from 3 large lemons
  • 3/4 cup good-quality extra-virgin olive oil
  • 15 basil leaves
  • 3 tbsp white balsamic vinegar
  • 1 1/2 tsp sugar
  • 1/4 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper

Instruction

  • Place all of the ingredients for the vinaigrette into a high-powered blender. Blend until it's very smooth. Set it aside at room temperature while you prepare the salad.
  • Preheat the grill to medium heat (350-375F).
  • Brush the peaches, onion slices, and corn with the olive or avocado oil. Grill for a few minutes on each side, until everything has good char marks and has softened slightly.
  • Remove the kernels from cobs; discard cobs.
  • Divide the arugula (if using) between 4 salad plates. Top with the peaches, onion, and corn. Add the tomatoes and feta cheese (if using) to each plate. Drizzle with the basil vinaigrette and serve immediately.