Peach Tomato Corn Salad
This peach tomato salad is loaded with fresh, sweet corn, drizzled in basil vinaigrette and topped with crispy quinoa. So delicious!
Ingredients
- ⅓ cup cooked quinoa
- 1 to 2 tablespoons unsalted butter
- kosher salt and pepper
- 1 cup cherry tomatoes, halved
- 2 beefsteak or heirloom tomatoes, chopped
- 3 peaches, sliced
- 3 ears of corn, kernels cut off
- 3 tablespoons freshly chopped chives
basil vinaigrette
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- ½ tablespoon apple cider vinegar
- big pinch of kosher salt and pepper
- ⅓ cup extra virgin olive oil
Instructions
- Make the basil vinaigrette and set it aside. You can make this the night before too.
- Toast the quinoa first. Melt the butter in a nonstick pan over medium heat. Add in the quinoa with a pinch of salt and pepper. Cook, tossing it occasionally, until golden and crisp. I start with 1 tablespoon of butter and add more if it needs more to crisp it up.
- Assemble the peaches, tomatoes and corn on a plate. Sprinkle all over with salt and pepper. Drizzle with the basil vinaigrette. Top with the crispy quinoa and chives. Serve immediately!
- Note: you can assemble this ahead of time but keep the quinoa separate until right before serving. It will soften if it sits on the fruit too long!
basil vinaigrette
- Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!