Tomato And Peach Salad With Corn And Feta Recipes

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GRILLED PEACH AND CORN SALAD



Grilled Peach and Corn Salad image

You'll find peaches and corn next to each other at the farmers' market starting in mid-to-late summer, so why not put them together? We love the combo in this grilled warm-weather salad. (It's also great in muffins and scones.)

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
4 ears corn, shucked
3 peaches, each cut into 4 wedges
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 Fresno pepper, halved, seeded and thinly sliced into half-moons
1/2 small shallot, finely minced
1/3 cup toasted sliced almonds
1/3 cup crumbled feta (2 ounces)
4 cups baby arugula (2 1/2 ounces)

Steps:

  • Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
  • Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
  • Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

Nutrition Facts : Calories 178, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 272 milligrams, Carbohydrate 18 grams, Fiber 3 grams, Protein 4 grams, Sugar 8 grams

TOMATO, PEACH, AND CORN SALAD RECIPE



Tomato, Peach, and Corn Salad Recipe image

Summers are synonymous with salads-from green, leafy salads and pasta salad to Southern staples like chicken salad and potato salad. But instead of calorie-dense, mayo-filled picnic salads, it's time to put that bounty of seasonal fruits and vegetables to good use. This fresh, vibrant recipe is filled with garden and farmers' market finds, but it doesn't require a lot of ingredients. However, you'll discover the best of the season is highlighted here. Just make sure everything used is at its peak for maximum flavor. Not only does this salad taste like summer, but it's also a quick dish to pair with grilled main-course favorites. We love all of the bright and colorful add-ins, which makes this salad look like a fiesta on a plate. Opting for fresh fruits and produce, a zesty vinaigrette, seasonings, and cheese is what really allows this side to shine. Here, a delicious blend of sweet corn, ripe peaches, and juicy beefsteak tomatoes is tossed with salt and black pepper, sweetened with a make-ahead Honey Vinaigrette, and enriched with salty Feta cheese. At first glance it may seem like an unlikely combination, but all of the ingredients marry well. We suggest using uncooked corn and tomatoes that are firm yet slightly soft to the touch to give this salad a nice crunch. A variety of tomatoes can be substituted, and you can also use edamame or frozen and thawed corn kernels if fresh ears aren't available. Blue cheese or ricotta salata are appropriate swaps for Feta cheese. One last note from our Test Kitchen: Be sure to toss all the ingredients at the last minute and serve immediately, because as the tomatoes mascerate in the vinegar, extra liquid is released. For added flavor and color, garnish with basil. You'll love every sweet and savory forkful of this confetti-like salad.

Provided by Southern Living Editors

Categories     Salad

Time 15m

Yield Serves 4

Number Of Ingredients 7

2 beefsteak tomatoes, each cut into 8 wedges
1 peach, diced (about 1 cup)
1 cup fresh corn kernels (from 2 small ears or 1 large ear)
1/4 teaspoon kosher salt
1/4 cup Honey Vinaigrette
2 ounces feta cheese, crumbled (about 1/2 cup)
1/4 teaspoon black pepper

Steps:

  • Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.

CORN SALAD WITH TOMATOES, FETA AND MINT



Corn Salad With Tomatoes, Feta and Mint image

Fresh raw corn shucked from the cob is ideal here. The juice from the tomatoes delivers just the right amount of acidity, so there's no need for vinegar. Eat this as is, by the bowl, or toss it with cooked rice or beans for a more filling meal - you'll want to add oil and vinegar accordingly. In midsummer, with peak-season produce, there is nothing better.

Provided by Mark Bittman

Categories     dinner, lunch, quick, salads and dressings, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 to 3 cups raw or cooked corn kernels (from 4 to 6 ears)
1 large or 2 medium ripe tomatoes, cut into fairly small pieces
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup chopped fresh mint leaves
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Put the corn, tomatoes, cheese and mint in a medium bowl. Drizzle with the olive oil and toss to coat.
  • Season to taste with salt and pepper. Serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 11 grams, Carbohydrate 27 grams, Fat 20 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 415 milligrams, Sugar 5 grams

TOMATO, BASIL, AND FETA SALAD



Tomato, Basil, and Feta Salad image

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Provided by VANCGIRL2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g

TOMATO AND PEACH SALAD WITH CORN AND FETA



TOMATO AND PEACH SALAD WITH CORN AND FETA image

Categories     Salad     Tomato

Yield 6 Servings

Number Of Ingredients 7

6 T extra virgin olive oil
Salt to taste
2 ears fresh corn
4 ripe heirloom tomatoes in a variety of colors
4 large ripe peaches
1/2 cup thinly sliced red onion
3/4 cup sheep's milk feta, crumbled

Steps:

  • 1. Slice corn kernels off the cob 2. Core tomatoes and pit peaches. Slice into like size wedges 3. Place tomatoes, corn and peaches into a large bowl with the onion and salt to taste 4. Add 6 T oil. Toss to combine 5. Distribute salad among plates. Crumble feta over each serving 6. Drizzle some of the "dressing" from the bottom of the bowl over each plate and serve

TOMATO PEACH SALAD



Tomato Peach Salad image

Light and refreshing summer salad! Ripe tomatoes and peaches are delicious on their own, but even better together in this colorful combination. I adapted a recipe from Cooking Light Magazine to have a bolder taste from earthy arugula and sweet corn off the cob. I can't get enough corn during the summer, and leave it uncooked for crunch, but cooked is fine if you prefer. The sweetness of the fruits balance the bitterness of the arugula, though if you still don't like the bite, the salad is plenty good without!

Provided by Erin KG

Categories     Corn

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 13

2 tomatoes
2 peaches
1 ear of corn
1/2 medium red onion
1 bunch fresh basil
1 bunch green onion
1 ounce feta cheese, crumbled
2 cups arugula
1 tablespoon apple cider vinegar
1 1/2 teaspoons olive oil
1 teaspoon honey
1 dash salt, coarsely ground
1 dash pepper, coarsely ground

Steps:

  • 1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
  • 2. Use a sharp knife to remove the corn from the cob.
  • 3. Combine tomatoes, peaches, red onion, and corn in a bowl.
  • 4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
  • 5. Layer a serving plate with the arugula, and top with the coated fruit.
  • 6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.

Nutrition Facts : Calories 241.5, Fat 8.2, SaturatedFat 3, Cholesterol 13.4, Sodium 276, Carbohydrate 39.9, Fiber 7.1, Sugar 25.5, Protein 8.2

HEIRLOOM TOMATO, CORN, AND FETA SALAD



Heirloom Tomato, Corn, and Feta Salad image

Awesome heirloom tomato salad with a unique and decorative flavor and touch to the dinner.

Provided by wolfnet

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon minced garlic
½ teaspoon white sugar
½ teaspoon kosher salt
ground black pepper to taste
2 ears fresh corn, shucked
4 large heirloom tomatoes
1 cup crumbled feta cheese
1 cup thinly sliced red onion
¼ cup fresh basil leaves
3 tablespoons minced fresh chives

Steps:

  • Whisk oil, vinegar, garlic, sugar, salt, and pepper for vinaigrette together in a small bowl; set aside.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until just slightly tender, 2 to 3 minutes.
  • While the corn is steaming, core each tomato and cut crosswise into 4 thick slices.
  • Carefully remove corn from the pot and remove kernels by running a knife down the sides of the ears.
  • Place one tomato slice on each of 4 plates. Drizzle with vinaigrette (using up about 1/3). Top with a little feta cheese and onion, then sprinkle with corn kernels, basil, and chives. Continue layering the ingredients, ending with a tomato slice, herbs, and cheese to garnish.
  • Let marinate at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 22.2 g, Cholesterol 33.4 mg, Fat 19.1 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 7.2 g, Sodium 676.6 mg, Sugar 9.7 g

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