Grilled Peach Salad with Ricotta and Fermented Corn
Author1859 Oregon's MagazineCategorySaladDifficultyBeginner
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.
Turn on the grill, then gather and prep your ingredients.
Butter the bread and place it on the grill butter side down.
Lightly coat the peach in olive oil and place face-down on
the grill.
While grilled items are cooking, place corn and onion in a mixing bowl.
When the grilled items are good and marked, remove from the grill.
Cut the peach into bite-size pieces and add it to the mixing bowl.
Add arugula and season with salt and black pepper.
Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.
Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.
Ingredients
Directions
Turn on the grill, then gather and prep your ingredients.
Butter the bread and place it on the grill butter side down.
Lightly coat the peach in olive oil and place face-down on
the grill.
While grilled items are cooking, place corn and onion in a mixing bowl.
When the grilled items are good and marked, remove from the grill.
Cut the peach into bite-size pieces and add it to the mixing bowl.
Add arugula and season with salt and black pepper.
Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.
Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.
