Grilled Peach, Fresh Corn And Feta Salad
10
- Prep Time15 min
- Total Time25 min
- Makes4-5 Servings
(Recipes and text by Christine Flynn; produced by Sun Ngo; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Rayna Schwartz. Bracelets, loandcodesigns.ca. Press-on nails, baobaonailshop.com)
Loaded with juicy grilled peaches, sweet corn, briny feta and fresh basil, this salad from cookbook author Christine Flynn comes together quickly and goes fast.
Pickled Onion
½ medium red onion, thinly sliced
2 tbsp white vinegar
1 tbsp honey
Pinch of salt
Zest and juice of 2 limes
Salad
3 peaches
1 tbsp extra-virgin olive oil, plus more for drizzling
Pinch of salt
3 cobs corn, kernels removed and cobs discarded
3 radishes, thinly sliced
150 g feta cheese, crumbled
1 tbsp feta brine
Pinch of red chili powder
½ cup fresh basil, roughly torn
Instructions
Pickled Onion: Place sliced onion in a glass or ceramic bowl. Combine vinegar with honey and salt in a saucepan set over high. Bring to a boil, then pour over onion. Stir until liquid turns pink, then let stand for 5 min. Stir in lime zest and juice. Set aside.
Preheat grill to medium-high. Oil grill.
Salad: Halve peaches, remove pits and then cut each half into three wedges. Combine peaches with oil and pinch of salt in a large bowl. Arrange peaches, cut-side down, on grill. Barbecue until grill marks form, 2 to 3 min per side. Transfer peaches back into bowl.
Add corn, radishes, feta, brine, chili powder and pickled onion (with liquid) to peaches. Toss well to combine. Before serving, top with basil and a drizzle of extra-virgin olive oil.
