Grilled Corn & Peach Salad

This grilled corn and peach salad came together simply by being inspired by the market seasonal produce. I call it August salad.

Serve with: Watermelon Arugula Salad with Tofu Feta, BBQ Jackfruit Sandwiches, Lemon & Dill Potato Salad

Other Summer Recipes: Vegan Frappuccino, S’mores Cookies, Mango Fresh Rolls

Cheese – Recipe or brand options:

This Vegan Tofu Feta is my favourite simple recipe, which I put on everything! Alternatively, if you do not have a blender (or want to blend), this is a great also delicious option. Or Vio Life Feta is a very goof store-bought option available at many grocery stores!!

Favourite local Store-Bought Cheeses in the spirit of keeping things with local seasonal produce!

Ontario Based – Stokes, Nuts for Cheese, and Culcherd.

BC Based – Pulse Kitchen, Spread ‘Em, Blue Heron

Grilled Corn & Peach Salad

 

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Grilled vegetable salad using delicious Ontario summer produce. Perfect for BBQs, cottages and picnics.

Recipe type: Salad

Serves: 6

Ingredients

• 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)

Instructions

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.

Notes

*Sub Avocado Oil for BBQ'ing for an option with a higher smoke point

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