Grilled Peach and Roasted Corn Salad with Avocado, Queso Fresco, and Raspberry Vinaigrette
I love a summer salad and this one might just be my all-time favorite! Grilling the peaches and roasting the corn brings out a smoky sweetness, while the avocado and Queso Fresco add body and richness. The raspberry vinaigrette is a bright accompaniment to this delicious, fresh summer salad.
2 peaches, halved, pits removed
2 ears corn, kernels removed from cobs
1 avocado, cut into 8 pieces
¼ red onion
½ head butter lettuce, chopped (or substitute with your favorite lettuce)
2 tsp cilantro, chopped, plus a sprig or two for garnish
2 tsp basil, chopped, plus a sprig or two for garnish
4 ounces Queso Fresco, crumbled (or substitute with feta)
1 Tbsp extra virgin olive oil, plus more for coating vegetables
1 Tbsp L’Olivier raspberry vinegar*
½ tsp sea salt, divided
2 pinches, freshly ground black pepper
Preheat oven to 400° F. Toss corn kernels with ¼ tsp sea salt, 2 pinches black pepper, and enough olive oil to coat. Spread in an even layer on a baking sheet and roast for 15 to 20 minutes, stirring occasionally, until corn is golden and edges are just beginning to crisp. Set aside to cool.
Meanwhile, brush a little olive oil over peaches and red onion and grill for about 5 minutes per side. Remove from grill and set aside. Once cool, slice each peach half into fourths, and thinly slice the onion.
For the vinaigrette, combine 1 Tbsp olive oil with 1 Tbsp raspberry vinegar in a small bowl. Add ¼ tsp sea salt, chopped cilantro, and chopped basil.
Just before serving, assemble the salad: toss lettuce with dressing and turn out onto a large platter; top with corn, onion, peaches, avocado, and queso fresco. Garnish with a couple sprigs of cilantro and basil.
The raspberry vinegar from L’Olivier and the olive oil from Romanico can both be found at Sun River Gardens. You can also find an assortment of sea salts and an amazing applewood smoked peppercorn blend in our shop that would be wonderful in this recipe.