Ingredients
Scale
- 3 peaches sliced
- 3 ears of corn husks removed, grilled and kernels cut off
- 2 balls burrata torn into chunks
- 3 tablespoons pepitas toasted
- basil leaves
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Rub a little olive oil and salt onto the ears of corn, then place them on a preheated grill at 400°F. Grill for 8-10 minutes, rotating occasionally. Remove from grill and let cool enough to handle before cutting off the kernels.
- While the corn grills, combine the balsamic vinaigrette ingredients in a jar or bowl. Shake or whisk until well combined. Taste for seasoning and set aside.
- Arrange sliced peaches on a serving platter and scatter grilled corn among them.
- Tear burrata into chunks and place on top of peaches and corn. Scatter pepitas and basil leaves over the salad. Drizzle with balsamic vinaigrette and serve immediately.
Notes
Fresh basil can be substituted with arugula for a peppery taste.
For added crunch, consider adding toasted nuts like almonds or walnuts.
This salad is best served immediately, but the dressing can be made ahead of time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 salad
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg