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Fresh Peach and Corn Salad with Lemony Vinaigrette

Prep Time1 hour
Course: salads
Cuisine: International
Keyword: corn, peaches
Servings: 6
Calories: 148kcal
Author: A. JoAnn

Ingredients

  • 6 c. arugula, mesclun, chopped romaine, spinach, etc.
  • ½ c. parsley, fresh, coarsely chopped
  • ¼ c. mint leaves, fresh
  • 3 peaches or nectarines
  • 1 c. corn, fresh, uncooked
  • ¼ c. red onion
  • ¼ c. feta, crumbled
  • 2 tbsp. lemon juice, fresh
  • 1 tbsp. cider vinegar
  • ¼ c. olive oil
  • ½ tsp. salt, or to taste

Instructions

  • Clean and chop or tear greens into a large mixing bowl. Add parsley and mint.
  • Cut peaches in half and twist gently to loosen from stone pit. Slice or chop peaches and add to bowl.
  • Clean fresh ears of corn. Cut kernels from cob and add to bowl.
  • Thinly slice and then add red onion.
  • Top salad with crumbled feta.
  • In a jar, mix lemon juice, vinegar, oil, and salt. Shake vigorously and pour over salad just before serving.