Introduction
Summer is the perfect time to enjoy a refreshing, vibrant salad that celebrates the season’s best produce. This delightful combination of tomatoes, peaches, corn, and crispy quinoa, dressed in a fragrant basil vinaigrette, creates an explosion of flavors and textures. Whether you’re serving it as a light lunch, a side dish for a barbecue, or a centerpiece for your table, this salad is sure to impress. Let’s dive into the detailed ingredients and instructions to make this scrumptious dish.
Detailed Ingredients with measures
1 cup cherry tomatoes, halved
2 beefsteak or heirloom tomatoes, chopped
3 peaches, sliced
3 ears of corn, kernels cut off
1 cup cooked quinoa
1 to 2 tablespoons unsalted butter
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1/2 tablespoon apple cider vinegar
1 garlic clove, minced
1 cup tightly packed basil leaves
3 tablespoons freshly chopped chives
Kosher salt and freshly ground black pepper to taste
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yield
Serves 4-6
Directions
1. **Prepare the Basil Vinaigrette:** In a blender or food processor, combine the basil leaves, extra-virgin olive oil, lemon juice, apple cider vinegar, minced garlic, a pinch of kosher salt, and freshly ground black pepper. Blend until smooth and set aside.
2. **Toast the Quinoa:** In a skillet over medium heat, melt 1 to 2 tablespoons of unsalted butter. Add the cooked quinoa and cook, stirring occasionally, until it becomes crispy and golden brown. Remove from heat and let it cool.
3. **Assemble the Salad:** In a large bowl, combine the halved cherry tomatoes, chopped beefsteak or heirloom tomatoes, sliced peaches, and raw corn kernels. Drizzle the prepared basil vinaigrette over the salad ingredients and toss gently to coat evenly. Sprinkle the crispy toasted quinoa over the top. Garnish with freshly chopped chives. Season with additional kosher salt and freshly ground black pepper to taste.
4. **Serve:** Transfer the salad to a serving platter or individual plates and serve immediately.
Detailed Directions and Instructions
Prepare the Basil Vinaigrette
In a blender or food processor, combine the basil leaves, extra-virgin olive oil, lemon juice, apple cider vinegar, minced garlic, a pinch of kosher salt, and freshly ground black pepper. Blend until smooth and set aside.
Toast the Quinoa
In a skillet over medium heat, melt 1 to 2 tablespoons of unsalted butter. Add the cooked quinoa and cook, stirring occasionally, until it becomes crispy and golden brown. Remove from heat and let it cool.
Assemble the Salad
In a large bowl, combine the halved cherry tomatoes, chopped beefsteak or heirloom tomatoes, sliced peaches, and raw corn kernels. Drizzle the prepared basil vinaigrette over the salad ingredients and toss gently to coat evenly. Sprinkle the crispy toasted quinoa over the top. Garnish with freshly chopped chives. Season with additional kosher salt and freshly ground black pepper to taste.
Serve
Transfer the salad to a serving platter or individual plates and serve immediately.
Notes
Ensure the quinoa is completely cooked before toasting for optimal texture. Fresh ingredients yield the best flavor; use ripe peaches and tomatoes. Adjust the amount of lemon juice and vinegar to your taste preference. This salad is best enjoyed fresh, but you can store leftovers in the refrigerator for a short period.
Cook techniques
Preparing the Basil Vinaigrette
In a blender or food processor, combine herbs and liquids to create a smooth dressing that enhances the salad’s flavor.
Toasting the Quinoa
Melt unsalted butter in a skillet over medium heat, then add cooked quinoa. Stir occasionally until it becomes crispy and golden brown for added texture.
Assembling the Salad
Combine fresh vegetables and fruits in a large bowl, drizzle with vinaigrette, and toss gently to ensure even coating without bruising the ingredients.
Garnishing the Salad
Sprinkle crispy toasted quinoa and freshly chopped herbs over the salad for added color and flavor just before serving.
FAQ
Can I use different types of tomatoes?
Yes, you can substitute with any variety of tomatoes you prefer, such as Roma or cherry tomatoes.
How can I make this salad vegan?
To make it vegan, simply omit the unsalted butter used for toasting the quinoa and ensure the vinaigrette ingredients are vegan-friendly.
Is it possible to prepare the salad in advance?
While the vinaigrette can be made ahead, it’s best to assemble the salad just before serving to keep the ingredients fresh and crisp.
What other fruits can I add to this salad?
You can add fruits such as nectarines, plums, or even berries to enhance the salad’s sweetness and flavor.
How should I store leftover salad?
Store any leftovers in an airtight container in the refrigerator for up to one day. The ingredients may soften, but the flavors will remain intact.
Conclusion
This vibrant salad combines the sweetness of peaches and corn with the freshness of tomatoes and basil, creating a delightful dish perfect for summer gatherings or as a light meal. The crispy quinoa adds an appealing texture, while the basil vinaigrette ties all the flavors together, ensuring each bite is filled with deliciousness.
More recipes suggestions and combination
Caprese Salad with Peaches
Layer fresh mozzarella, sliced peaches, and cherry tomatoes. Drizzle with balsamic glaze and sprinkle with fresh basil.
Quinoa and Black Bean Salad
Mix cooked quinoa with black beans, diced bell peppers, corn, and a lime-cilantro dressing for a hearty dish.
Summer Fruit Salad
Combine diced peaches, strawberries, blueberries, and watermelon. Toss with honey and mint for a refreshing dessert.
Tomato and Peach Salsa
Chop ripe tomatoes and peaches, mix with red onion, cilantro, lime juice, and jalapeño for a zesty salsa.
Grilled Vegetable Medley
Grill a mix of zucchini, bell peppers, and corn, then toss with olive oil, lemon juice, and fresh herbs for a flavorful side dish.
Peach and Tomato Bruschetta
Top toasted bread with a mixture of diced peaches, tomatoes, basil, and a splash of balsamic vinegar for a tasty appetizer.
