Don’t let summer end without making this delicious summer peach salad with grilled corn and toasted almonds. A simple balsamic vinaigrette pulls together this stunning salad that would be a great lunch or simple side dish paired with a grilled protein.
I know fruit in salad is a bit controversial, but I love it! (Will on the other hand isn’t a big fan but he did like this salad. 😁) Since I have been making some version of this salad every summer, I figured it was about time to write up a recipe for it so I could share it here. Like most meals I eat during summer, this one is super simple and really highlights the delicious produce that is available in summertime like fresh corn on the cob, peaches, and basil.
What You Need to Make this Salad
- Lettuce: Any tender lettuce greens will work. You could also use spinach, romaine, or arugula.
- Peaches: You can also use a different stone fruit like plum, apricot, or nectarines if you prefer.
- Sliced Almonds: Other nuts would work as well – I would suggest pecans or pistachios.
- Chickpeas: Use canned, drained chickpeas for easy prep.
- Corn: Grill or boil your fresh corn on the cob for this salad.
- Red Onion: You’ll pickle the red onion for this salad which is simple to do – just add the sliced onion to a jar or bowl with hot water, sugar, salt, and black peppercorns. Set it on the counter or in the fridge and let the magic happen.
- Balsamic Vinegar: The base of the quick vinaigrette for this salad. It pairs really nicely with the sweetness of the peaches.
- Olive Oil
- Maple Syrup: If not vegan, honey would work as well.
FAQ About this Recipe
Do I have to use pickled onions in this salad? Nope! If you would rather not take the extra step to pickle the red onions for this salad, you can use fresh thinly sliced red onion. I prefer adding pickled red onion because I think that raw onion in salads is overwhelming. You can also use thinly sliced shallot or green onion instead.
Can you use canned peaches for this recipe? I would not recommend using canned peaches for this salad since the texture is too soft and they would add too much moisture even after draining.
Can I use canned or frozen corn? Fresh corn on the cob that has been cooked/grilled will taste best in this salad. However, in a pinch you can use thawed frozen corn for this salad.
More Delicious Peach Recipes:
Summer Peach Salad with Grilled Corn and Toasted Almonds
For the Pickled Onions:
- 1 red onion
- 1/2 cup hot water
- 2/3 cup vinegar white or apple cider vinegar both work well
- 1 teaspoon sea salt
- 5-6 whole black peppercorns
- 1/2 teaspoon granulated white sugar
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
- 1/3 cup pickled red onion
- 1 4.5 oz package lettuce greens
For the Dressing:
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon maple syrup
- Salt and ground black pepper to taste
- Add thinly sliced red onion to a large jar or Tupperware container.
- In a small bowl, combine the water, vinegar, salt, pepper, and sugar. Whisk until sugar is dissolved and pour over the sliced onions. Cover container with lid and let sit on counter for 30 min to 1 hour before using OR transfer to the fridge for a few hours before using. Pickled onion will last about 1 week in the fridge.
For the Salad:
- Grill the corn over high heat for about 10 minutes or until slightly charred. Use a sharp chef's knife to cut off of the cob.
- Add all your salad ingredients to a large bowl and toss well.
For the dressing:
- Add all of the dressing ingredients to a jar. Shake well to combine. Pour over salad ingredients and toss to coat.
- To toast your sliced almonds, add to a dry skillet (no oil needed!) over medium high heat. Heat until golden brown and fragrant, about 5 minutes.
- To make ahead, reserve the dressing and pickled onions until ready to serve.