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This grilled peach, tomato, and corn salad with pistachio basil vinaigrette is the definition of summer on a plate! Crank up the grill and get ready for a refreshing salad that everyone will love.
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Watch how to make this
What makes this dish special
Once summer comes rolling around, I have to make some tomato mozzarella salad. Sweet, fresh tomatoes pair so beautifully with the creamy cheese and fresh basil, but you know what makes it even better? Some grilled peaches. And some corn. And an incredibly delicious pistachio herb vinaigrette.
Throw it all together and you have this glorious grilled peach, tomato, and corn salad. This, for me, is the definition of a great summer salad, alongside this Mexican cobb salad and loaded Greek chicken salad. If only I could make this year-round!
Ingredients
- Pistachios: Used both in the salad and in the pistachio herb vinaigrette. They contribute a nutty crunch and rich flavor to the dressing. If you're not a fan of pistachios, you can substitute them with pine nuts, almonds, or walnuts.
- Basil: Fresh basil is a key herb in both the salad and the vinaigrette. Its aromatic, slightly peppery flavor brightens the dish and ties together the sweet peaches, juicy tomatoes, and creamy mozzarella.
- Yellow peaches: The star fruit of this salad, chosen for their firmer texture compared to white peaches. Grilling the peaches caramelizes their natural sugars, intensifying their sweetness and adding a smoky, charred flavor.
- Corn on the cob: Adds a sweet, slightly smoky flavor, especially when grilled or sauteed until charred, and a crisp, juicy texture.
- Fresh mozzarella: Brings a creamy, mild, and slightly tangy element to the salad. I used sliced fresh mozzarella, but you can also use mozzarella pearls.
Substitutions and variations
- Cheese: You can swap mozzarella for burrata, goat cheese, or crumbled feta.
- Extra toppings: Feel free to add more toppings such as croutons, pickled onions, or thinly sliced prosciutto.
- Fruit: Try this salad with grilled apricots or grilled mango instead of grilled peaches.
Recipe
Grilled Peach, Tomato, and Corn Salad
Ingredients
Pistachio herb vinaigrette
- ¼ cup chopped pistachios
- ¼ cup basil
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
Grilled peach, tomato, and corn salad
- 3 yellow peaches pit removed, halved
- 1 tablespoon olive oil divided
- 2 corn on the cob
- 1 pint cherry tomatoes halved
- 8 ounces fresh mozzarella sliced
- 1 shallot thinly sliced
- ¼ cup chopped pistachios
- 2 tablespoons fresh basil
- 2 tablespoons fresh mint
Instructions
- Preheat grill to medium-high heat.
- Make the pistachio vinaigrette. Combine pistachios, basil, balsamic vinegar, lemon juice, water, dijon mustard, salt, pepper, and olive oil in a blender. Puree until smooth and set aside.
- Toss the cut peaches in 1 tablespoon olive oil. Grill the peaches until grill marks appear and peaches begin to soften, about 4-5 minutes. Remove from heat and slice into wedges.
- Add corn to the grill and cook until lightly charred. Remove from heat and shuck the corn.
- Combine corn, peach wedges, halved tomatoes, and sliced shallots in a large bowl. Add pistachio vinaigrette and toss to combine.
- Transfer salad to a platter and top with sliced fresh mozzarella. Season salad with salt and pepper and sprinkle pistachios, fresh basil, and mint. Drizzle extra vinaigrette on top and serve.
Notes
Step-by-step instructions
Step 1: Make vinaigrette
If you're like me, the last thing you want to do is slave away in an 80-degree kitchen. Luckily, all you have to do for this grilled peach, tomato, and corn salad is grill some peaches and corn. If you just so happen to be grilling for a barbecue, this salad would be the perfect accompaniment.
Let's start with the dressing. I'm not going to sugarcoat it. This pistachio basil vinaigrette is money. I love adding nuts to my salads, so why not add them right to the salad dressing?
Blend chopped pistachios with fresh basil, balsamic vinegar, lemon juice, a touch of Dijon mustard, and olive oil until smooth. Season with salt and pepper, and there you have it.
The nuts will thicken the dressing, so if it sits for a while, it can thicken more. Just add a splash of water to help loosen it up, and you should be good to go.
Step 2: Grill peaches
Now for the fun part: grilling peaches! I used yellow peaches since white peaches are much more delicate, but you can also use nectarines.
Cut the peaches in half and remove the pit. Toss them in olive oil and place them on the grill until grill marks appear.
You can flip them over if you want, but I only grilled one side to keep the peaches intact.
Since we already have the grill on, we might as well grill the corn as well, right? If you're using an indoor grill pan and rather cut on time, you can saute or boil the corn instead.
Step 3: Assemble salads
While the peaches and corn are grilling, prepare the remaining ingredients. Halve the cherry tomatoes or grape tomatoes, slice fresh mozzarella, and thinly slice shallots.
Recipe tip
If you're not a fan of the sharp onion flavor, submerge the thinly sliced shallots in a bowl of cold or ice water. Let them sit for at least ten minutes, stirring once or twice, before draining and using them in the salad.
Slice the grilled peaches into wedges and combine them with the tomatoes, corn, and shallots in a large bowl. Drizzle some of that delicious vinaigrette and toss to combine.
Then, transfer the salad to a platter and top it with fresh mozzarella, chopped pistachios, and fresh herbs. Make sure to season the salad with salt and pepper, especially the mozzarella.
Now step back and admire your work. Isn't she a beauty?
I just love all the different textures and flavors that this grilled peach, tomato, and corn salad has to offer. I'll be having this salad on repeat for the next couple of months!
Make-ahead and storage
- Make-ahead: You can make the salad dressing up to 3 days in advance. You can also grill the peaches and corn ahead of time.
- Store: Keep leftovers in an airtight container in the refridgerator for up to 2 days.
Frequently asked questions
Fresh is best for grilling, but you can use nectarines, plums, or even pineapple. Avoid canned/frozen as they're too soft for grilling and lack the caramelized flavor.
Look for fruit that yields slightly to pressure but isn't mushy. They should smell fragrant at the stem end.
Some of my favorite main dishes to pair with this salad include sweet and sour beef kebabs, roasted tri-tip with chimichurri, and Carolina BBQ roasted pork.
More summer salad recipes
Looking for more summer salad ideas? Try these:
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