Roasted Corn & Peach Salad

This salad screams summer! It combines whatever produce is in season with roasted peaches and sweet corn. Make this in peak summer and enjoy!

Salad:

  • 3 peaches, cut in half, pits removed, roasted on the grill or in the oven
  • 3 ears of corn, roasted on the grill or in the oven
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 8 oz fresh mozzarella cheese, cut into small cubes
  • 2 cups of fresh arugula
  • 2 tablespoons of olive oil
  • 1 splash of white or red vinegar
  • S&P to taste

Prep:

  1. Using the oven or a grill, roast ears of corn and peaches.
  2. Once cooled, stand corn upright on a cutting board and slice cooked kernels off. Add to a large prep bowl.
  3. Once cooled, slice peach halves longwise into 5-6 slivers.

Assemble:

  1. Add peaches, corn, tomatoes, cucumber, mozzarella, and arugula in a serving bowl.
  2. Drizzle olive oil, add S&P, a dash of vinegar, and lightly mix to coat evenly to serve.