Grilled Corn & Peach Salad
Recipe type: Salad
Serves: 6
Grilled vegetable salad using delicious Ontario summer produce. Perfect for BBQs, cottages and picnics.
  • 4 Cobs of corn
  • 6 Peaches
  • 1 Bulb of fennel
  • 6 large handfuls of arugula, lettuce or mixed greens (about 1 full box or whatever you can get locally)
  • 3 Tbsp Extra Virgin Olive Oil (plus more for grilling)*
  • Juice of ½ a lemon
  • Salt and pepper
  • To serve: fresh basil, tofu feta (recipe below)
  1. For this recipe, it is best if you make the tofu feta in advance. Make the night before or a few hours. First, pre-heat your BBQ.
  2. Husk your corn, cut peaches into halves, and remove the pits. Cut fennel lengthwise to form long flat pieces.
  3. Brush corn, fennel, and peaches in olive oil or avocado oil and salt and pepper, or just use your hands to rub oil on the vegetables.
  4. Grill the vegetables, turn the fennel and peaches after ~5 minutes, and the corn every 6-7.
  5. Toss greens and arugula with lemon and olive oil and add grilled vegetables, basil, and tofu feta.
*Sub Avocado Oil for BBQ'ing for an option with a higher smoke point
Recipe by Plentyfull Vegan at