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Peach and Corn Salad

This is a quick post for an equally quick to prepare recipe highlighting late summer, juicy, fragrant peaches and corn. All you need is about 5 large ripe peaches (you’ll know because they will be fragrant and give slightly to a gentle touch). Make sure they aren’t too squishy because it makes them easier to peel and they will hold up better in the salad. This salad is bursting with flavor and is a perfect accompaniment to a backyard bbq, roast chicken dinner, or just about anything. I cant recommend it enough!

What you need:

-About 5 large juicy peaches peeled, pitted, and sliced

- 4-5 ears of sweet corn, boiled, and sliced off the cob

-1/3 of a vidalia onion sliced as thinly as possible

-About 6 oz of fresh feta (please use fresh feta off a block not the pre-crumbled kind) I like cow‘s milk feta if you can find it for this salad, slightly milder than sheep’s milk

-1-2 tbsp fresh squeezed lemon juice

-2 tbsp olive oil

-fresh ground salt and pepper

-1/2 cup fresh basil

Fill a large bowl with peaches, corn, and onion and squeeze about 1-2 tbsp lemon juice over the top and drizzle in the same amount of olive oil. Add a touch of salt and pepper to taste. Now add your crumbled feta and basil. Stir to combine and store in the refrigerator until serving time. I recommend making it at least two hours ahead so the flavors can meld and the onion can soften but not more than one day in advance.

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