During peach season, I ALWAYS have a brown bag of Peach Truck peaches on my counter, so I love coming up with new ways to use them in dishes.  I’m also always using the grill, because it’s pretty much the best way to cook anything.  This salad has all the sweet summer flavors balanced out with salty feta and toasted pecans.  It’s simple and festive and beautiful, and I hope you’ll give it a try!

Grilled Corn and Peach Salad

  • Servings: 4
  • Difficulty: easy
  • Print


  • 3/4 cup pecans, roughly chopped
  • 1/4 cup plus 1-2 TBSP oil
  • 1 TBSP red wine vinegar
  • 1 large peach, sliced*
  • 2 ears of corn
  • 4-6 cups baby arugula
  • 4 oz feta, crumbled
  • 1/4 cup loosely packed basil leaves
  • Salt and pepper


Preheat the oven to 325 degrees.  Spread pecans evenly on a baking sheet and cook for 5 minutes.  Remove from the oven to cool.

Whisk together 1/4 cup olive oil and red wine vinegar with a pinch of salt and a few turns of pepper.

Preheat the grill to medium/medium-high.  Brush the corn with 1 TBSP of olive oil, and season well with salt and pepper.  Cook for about 3-4 minutes on each quarter turn (about 12-16 minutes total).  Remove the corn to cool and cut the kernels off of the cob.

Increase the heat of the grill to high.  Brush the peaches with olive oil and sear on the grill for a minute or two on each side.

To assemble: top arugula with toasted pecans, peaches, corn, feta, and basil.  Toss gently with dressing.  This salad is a bit on the sweet side, so season with salt as needed.

*peach cutting tips: if your peach is ripe enough, you can cut it like an avocado – just cut around the pit and gently twist the two halves apart.  If it doesn’t come off easily, you can make another cut around the peach perpendicular to the first cut and pull it off in quarters.  Slice them about 1/4 inch thick.


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