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Summer Peach Salad with Grilled Corn and Toasted Almonds

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A vibrant summer salad featuring juicy peaches, smoky grilled corn, creamy chickpeas, and crunchy toasted almonds, tossed with fresh basil and a tangy balsamic vinaigrette. Perfect as a light meal or side dish.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes (excluding pickling time)
  • Yield: 4 servings
  • Category: Salad
  • Method: Grilling & Tossing
  • Cuisine: American
  • Diet: Vegan

Ingredients

2 ears corn, shucked and grilled

2 peaches, thinly sliced

1 1/2 cups canned chickpeas, drained

1/3 cup slivered almonds, toasted

1/2 cup fresh chopped basil leaves

1 (4.5 oz) package lettuce greens

1/4 cup balsamic vinegar

3 tablespoons olive oil

1/2 teaspoon Dijon mustard

1/2 teaspoon honey (or maple syrup for vegan option)

Salt and ground black pepper, to taste

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

Instructions

  1. If making pickled onions, place thinly sliced onion in a jar. Mix water, vinegar, sugar, salt, and pepper in a bowl until dissolved. Pour over onions and let sit at least 30 minutes.
  2. Grill 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 for about 5 minutes, until golden and fragrant.
  4. In a large bowl, combine lettuce greens, peaches, chickpeas, basil, grilled corn, and toasted almonds. Toss gently.
  5. Prepare dressing by whisking or shaking together balsamic vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified.
  6. Drizzle dressing over the salad and toss lightly before serving. Top with pickled onions if desired.

Notes

  • Swap peaches with nectarines, plums, or strawberries.
  • Use arugula or spinach instead of mixed greens.
  • 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 meal.
  • Store leftover salad (without dressing) in the fridge for up to 2 days.
  • Balsamic dressing keeps in the fridge for up to 1 week.
  • Pickled onions last about 1 week refrigerated.
  • Once dressed, salad is best eaten the same day.

Nutrition

Find it online: https://cheftinaskitchen.com/summer-peach-salad-with-grilled-corn-and-toasted-almonds/