When peaches are in season, I always stick to one type of dish. That dish involves me grilling the peaches. So, I wanted to change it up a bit and try a different peach salad recipe like the idea of colorful salads. They are just so much more satisfying to the eye as well as the tummy. And, since I had some ripe peaches, I figured I would add even more color to the dish. Check out how I created this Corn Tomato and Peach Salad. It is a very colorful side salad recipe for my family. A perfect side dish for any grilling recipe like this Grilled Rosemary Garlic and Lemon Chicken recipe.
What ingredients are in the Corn, Tomato and Peach Salad Recipe?
6 plum tomatoes wedged - made into bite-size pieces
1 cup corn fresh or frozen - Defrost corn first
½ cup of Mozzarella pearls or more if you want
1 large peach - slice and then cube up pieces
Dressing:
⅓ cup olive oil
1 tbsp honey
1 tbsp aged balsamic vinegar
salt and pepper to taste
How to make this Corn, Tomato and Peach Salad Recipe?
Cook the corn, then cut off and place the kernels in a bowl. Set aside. If you only have frozen corn, defrost it in a bowl before making this dish. Then remove any excess liquid.
Cut the plum tomatoes into wedges then in half and remove the top near the stem. Add to the bowl.
Drain the mozzarella pearls and add to bowl with the tomatoes.
Add the corn to the bowl.
Remove the pit of the peach and dice into small pieces and add to bowl.
To make the dressing: Add the olive oil, honey, aged balsamic, and salt and pepper to taste. It should be a little sweet.
Add the rest of the ingredients to a bowl and pour the dressing on top and toss. Set aside and refrigerate for ½ hour.
That's it. Doesn't it look yummy? It was very refreshing and great for when peaches are in season. The dressing is a little sweet to enhance the sweetness of the peaches. I hope you enjoy it. Try it and taste it for yourself.
Now it's your turn. Would you try this dish? Did you make something similar? Please share your thoughts below. I would love to hear from you.
But wait, do you want even more salad inspiration? Check out our Salad Recipes page.
Check out the printable recipe below if you wish to print this recipe.
Corn, Tomato and Peach Salad Recipe
Save to BigOven
Ingredients
- 6 plum tomatoes wedged - made into bite-size pieces
- 1 cup corn fresh or frozen - Defrost corn first
- ½ cup of Mozzarella pearls or more if you want
- 1 large peach - slice and then cube up pieces
- Dressing:
- ⅓ cup olive oil
- 1 tbsp honey
- 1 tbsp aged balsamic vinegar
- salt and pepper to taste
Instructions
- Cook the corn, then cut off and place the kernels in a bowl. Set aside. If you only have frozen corn, defrost it in a bowl before making this dish. Then remove any excess liquid.
- Cut the plum tomatoes into wedges then in half and remove the top near the stem. Add to the bowl.
- Drain the mozzarella pearls and add to bowl with the tomatoes.
- Add the corn to the bowl.
- Remove the pit of the peach and dice into small pieces and add to bowl.
- To make the dressing: Add the olive oil, honey, aged balsamic, and salt and pepper to taste. It should be a little sweet.
- Add the rest of the ingredients to a bowl and pour the dressing on top and toss. Set aside and refrigerate for ½ hour.
Nutrition Facts
Corn, Tomato and Peach Salad Recipe
Serves: 6
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 192.54 kcal | |
| % Daily Value* | ||
| Total Fat 14.64 g | 22.5% | |
| Saturated Fat 3.0 g | 15% | |
| Trans Fat 0.0 g | ||
| Cholesterol 7.37 mg | 2.5% | |
| Sodium 334.15 mg | 13.9% | |
| Total Carbohydrate 13.8 g | 4.6% | |
| Dietary Fiber 1.89 g | 7.6% | |
| Sugars 8.97 g | ||
| Protein 3.78 g | ||
| Vitamin A 5.54 % | Vitamin C 13.42 % | |
| Calcium 6.06 % | Iron 3.3 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sabrinas Organizing
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Susan Cooper
I do like the sound of this salad. The combination of ingredients make so enticing.