Grilled Peach Summer Salad

Name: Grilled Peach Summer Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 3 ripe peaches; 2 heirloom tomatoes, ripe, use three if small; 2 ears yellow corn; 1 cucumber, small, english; 2 tbs olive oil; 1 tspn Italian herbs; 1 tspn black pepper, fresh ground; 1 tbs salt; 1/2 tspn smoked paprika; 1 bunch kale, dinosaur preferably, chopped small; 1 head boston bibb lettuce, chopped; 1/4 cup extra virgin olive oil; 1/4 cup balsamic vinegar; 1 T whole grain mustard; 1 small shallot, minced fine; 1/4 tspn garlic powder; 1 lemon, juice and zest; 1 tbsp fresh chopped mint; 1 tbsp fresh chopped basil; 1 tspn salt; 1/2 tspn fresh ground black pepper; 2 tbsp toasted sunflower seeds, optional

2 steps

Prep:30minCook:15min

The perfect balance of sweet and savory with tons of fun textures. The grilled items can be served either room temp or chilled, both are tasty.

Updated at: Wed, 16 Aug 2023 15:39:40 GMT

Ingredients

6 servings

For the Salad

3peaches

ripe

2heirloom tomatoes

ripe, use three if small

2 earsyellow corn

1cucumber

small, english

2 Tbsolive oil

1 tspnItalian herbs

1 tspnblack pepper

fresh ground

1 Tbssalt

0.5 tspnsmoked paprika

1 bunchkale

dinosaur preferably, chopped small

1 headboston bibb lettuce

chopped

For the Dressing:

¼ cupextra virgin olive oil

¼ cupbalsamic vinegar

1 Twhole grain mustard

1shallot

small, minced fine

0.25 tspngarlic powder

1 Tbspmint

1 Tbspbasil

1 tspnsalt

0.5 tspnblack pepper

fresh ground

2 Tbspsunflower seeds

toasted, optional

Instructions

For the Salad

Step 1

-Light or turn on your grill and prepare the fruits and veggies while it heats. -Cut the peaches, cucumber and tomatoes in half (if tomatoes are very large, cut into quarters) and lay on a sheet pan cut side up. Shuck the corn and place on sheet pan as well. -Liberally brush everything with the olive oil, then season with seasonings. -Char everything well on the grill but be sure not so overcook the tomatoes and peaches, we don't want them to turn to mush. Allow to cool either on counter or in fridge. Once cool, cut everything into large bit sized chunks. -Wash and chop the dinosaur kale, then do the same to the lettuce. Mix it all into a bowl, then neatly arrange all the grilled items on top.

For the Dressing

Step 2

-Place all ingredients in a medium jar, or plastic container with lid. -Shake vigorously for at least 30 seconds and reserve. -Dress the salad right before serving and store any extra dressing in a container in the fridge for up to 3 weeks.