Peach Tomato Corn Salad with Spicy Honey Vinaigrette

Becky Hardin | The Cookie Rookie

Yields 4

Peach Tomato Corn Salad with Spicy Honey Vinaigrette

Adapted from Southern Living

30 minPrep Time

30 minTotal Time

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Ingredients

For the Spicy Honey Vinaigrette:
• ¼ cup minced sweet onion
• 2 jalapenos, seeds & ribs removed, minced
• 1/3 cup canola oil, divided
• 3 tablespoons cider vinegar
• 2 tablespoons honey
• 1½ teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon minced fresh mint or basil
For the Salad:
• 2-3 beefsteak or heirloom tomatoes, peeled & sliced into wedges
• 1-2 fresh peaches, sliced into wedges, peeling optional
• 1 cup fresh, uncooked corn kernels (approximately 2 medium ears)
• ¼ red onion, thinly sliced
• ¼ teaspoon kosher salt
• ½ cup feta cheese, crumbled
• Spicy Honey Vinaigrette, approximately ¼ cup or to taste
Garnish:
• Fresh sweet mint leaves, minced or
• Fresh basil, chopped

Instructions

For the Spicy Honey Vinaigrette:
1. Sauté onion and jalapeno in 2 tablespoons oil over medium heat until onion begins to turn golden. Drain onion and jalapeno on a paper towel-lined plate. Allow mixture to cool a few minutes.
2. Place all ingredients except the oil in a medium bowl and puree with a stick blender (or, blend together in a blender).
3. Continue blending while slowly adding the oil. Blend until mixture is emulsified.
4. Pour mixture in an airtight bottle or container and keep refrigerated until ready to use.
5. If possible, make the vinaigrette 3-24 hours ahead.
6. Vinaigrette will keep well up to 1 week if placed in an airtight container and refrigerated. Remove dressing from fridge 30 minutes prior to using and shake it well before serving.
For the Salad:
7. *Combine just before serving.
8. Combine tomatoes, peaches, corn, onion, salt and feta in a medium bowl. Drizzle with Vinaigrette and toss gently, to coat. Sprinkle lightly with minced mint or basil.
9. Enjoy!