Summer Peach Salad with Grilled Corn and Toasted Almonds

Nothing says summer like the combination of juicy peaches, smoky grilled corn, and the crunch of toasted almonds. This vibrant salad comes together quickly and is finished with a simple balsamic vinaigrette that ties all the flavors together beautifully. Perfect as a light lunch, refreshing side dish, or even a main course when paired with grilled protein, this salad captures the essence of warm-weather dining.

Why You’ll Love This Recipe

This salad is the ultimate balance of sweet, savory, and crunchy. The peaches add natural sweetness, while the grilled corn brings a smoky depth that pairs perfectly with creamy chickpeas and fresh basil. Toasted almonds add a nutty crunch, and the tangy balsamic dressing pulls it all together. It’s fresh, fast, versatile, and a wonderful way to celebrate peak summer produce.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad:

• 2 ears corn, shucked and grilled

• 2 peaches, thinly sliced

• 1 1/2 cup canned chickpeas, drained

• 1/3 cup slivered almonds, toasted

• 1/2 cup fresh chopped basil leaves

• 1 (4.5 oz) package lettuce greens

For the dressing:

• 1/4 cup balsamic vinegar

• 3 tablespoons olive oil

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon honey

• Salt and ground black pepper, to taste

For optional pickled onions:

• 1 red onion, thinly sliced

• 1/2 cup water

• 1/2 cup vinegar (apple cider or white)

• 1 teaspoon sugar

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

Directions

1. If making pickled onions, add thinly sliced onion to a jar. Combine water, vinegar, sugar, salt, and pepper in a bowl, whisk until dissolved, and pour over onions. Let sit for at least 30 minutes before using.

2. Grill the corn over high heat for about 10 minutes, turning occasionally until slightly charred. Remove from grill and cut kernels off the cob.

3. Toast almonds in a dry skillet over medium-high heat until golden and fragrant, about 5 minutes.

4. Add lettuce greens, peaches, chickpeas, basil, grilled corn, and toasted almonds to a large bowl. Toss gently to combine.

5. Make the dressing by adding balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to a jar. Shake well until emulsified.

6. Pour dressing over salad just before serving and toss lightly. Top with pickled onions if desired.

Servings and timing

Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes (for corn)
Total time: 15 minutes (excluding pickling time for onions)

Variations

• Swap peaches with nectarines, plums, or even strawberries.

• Use arugula or spinach instead of mixed greens for a different flavor.

• Replace almonds with walnuts, pecans, or sunflower seeds for a nut-free option.

• Add protein like grilled chicken, shrimp, or halloumi for a more filling main dish.

• Try a citrus vinaigrette or a honey-lime dressing for a fresh twist.

Storage/Reheating

• Store leftover salad (without dressing) in the refrigerator for up to 2 days.

• Keep the balsamic dressing in a sealed jar in the fridge for up to 1 week. Shake before using.

• Pickled onions will last about 1 week in the refrigerator.

• This salad is best enjoyed fresh—once dressed, it’s best eaten the same day.

FAQs

Can I make this salad ahead of time?

Yes, prepare the components in advance but keep the dressing separate until serving.

Do I have to grill the corn?

Grilling adds a smoky flavor, but you can use boiled or steamed corn instead.

Can I use canned or frozen corn?

Yes, if grilling isn’t an option, canned or frozen corn works fine. Just heat it before adding to the salad.

What can I substitute for peaches?

Nectarines, apricots, or plums make excellent substitutes.

Can I make this salad vegan?

Yes, the salad is naturally vegan as long as you use maple syrup instead of honey in the dressing.

How do I keep peaches from browning?

Slice them just before serving or toss with a bit of lemon juice.

What’s the best way to toast almonds?

Toast them in a dry skillet over medium heat until golden and fragrant, stirring often.

Can I add cheese to this salad?

Yes, feta, goat cheese, or fresh mozzarella would be delicious additions.

How long do pickled onions last?

They’ll last about 1 week in the refrigerator.

Is this salad gluten-free?

Yes, all the listed ingredients are naturally gluten-free.

Conclusion

This summer peach salad with grilled corn and toasted almonds is a celebration of fresh, seasonal ingredients. Light yet satisfying, it brings together sweet fruit, smoky vegetables, creamy chickpeas, and crunchy nuts in perfect harmony. With its quick prep and versatile nature, it’s a dish you’ll want to enjoy all summer long—whether as a refreshing side or a stand-alone meal.