Grilled Peach Salad with Ricotta and Fermented Corn

 

Grilled Peach Salad with Ricotta and Fermented Corn

Author1859 Oregon's MagazineCategoryDifficultyBeginner

This recipe works best in concert with two others: homemade ricotta and fermented corn. It's definitely incredible with store-bought ricotta and corn salsa from Trader Joe's, if you prefer to substitute. When Oregon peaches are in season, this grilled peach salad belongs on your summer cookout menu.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 slice levain or any rustic bread
 ½ peach (grilled)
 1 small handful of arugula
  red onion, thinly sliced
 ¼ cup fermented corn (or corn salsa)
 1 tbsp ricotta
 ½ oz apple cider vinegar
 ½ oz olive oil
 black pepper
1

Turn on the grill, then gather and prep your ingredients.

2

Butter the bread and place it on the grill butter side down.

3

Lightly coat the peach in olive oil and place face-down on
the grill.

4

While grilled items are cooking, place corn and onion in a mixing bowl.

5

When the grilled items are good and marked, remove from the grill.

6

Cut the peach into bite-size pieces and add it to the mixing bowl.

7

Add arugula and season with salt and black pepper.

8

Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.

9

Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.

Ingredients

 1 slice levain or any rustic bread
 ½ peach (grilled)
 1 small handful of arugula
  red onion, thinly sliced
 ¼ cup fermented corn (or corn salsa)
 1 tbsp ricotta
 ½ oz apple cider vinegar
 ½ oz olive oil
 black pepper

Directions

1

Turn on the grill, then gather and prep your ingredients.

2

Butter the bread and place it on the grill butter side down.

3

Lightly coat the peach in olive oil and place face-down on
the grill.

4

While grilled items are cooking, place corn and onion in a mixing bowl.

5

When the grilled items are good and marked, remove from the grill.

6

Cut the peach into bite-size pieces and add it to the mixing bowl.

7

Add arugula and season with salt and black pepper.

8

Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.

9

Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.

Grilled Peach Salad with Ricotta and Fermented Corn

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