Print
Grilled Peach and Basil Salad
Ingredients
Scale
For the Salad:
- 1 large zucchini, cut on the bias
- 1 corn on the cob, kernels removed
- 2 peaches, cut into 8 pieces
- 2 tablespoons olive oil
- Pinch of salt
- 2 cups arugula
- 1/4 cup pine nuts
- Handful of basil
- Zab’s hot honey (to taste)
For the Dressing:
- 1 large bunch of basil
- 1/2 shallot
- 1 clove garlic
- 1/4 jalapeño, seeds removed
- 2 tablespoons apple cider vinegar
- 1/2 cup olive oil
- Pinch of salt
Instructions
- Make the Dressing
Add the basil, shallot, garlic, jalapeño, apple cider vinegar, olive oil, and salt to a blender or Cuisinart. Blend until smooth and set aside. - Prepare the Veggies & Fruit
Toss the zucchini, corn, and peaches with olive oil and salt. Grill everything until nicely charred. Set aside to cool, then cut the corn off the cob. - Toast the Pine Nuts
Place the pine nuts in a dry frying pan over medium heat. Toast until golden brown, stirring occasionally. Watch closely to prevent burning. Set aside. - Assemble the Salad
Place the arugula on a serving dish. Drizzle with a little dressing and toss. Add the grilled zucchini, corn, and peaches. Top with the toasted pine nuts and scatter basil leaves throughout. Drizzle more dressing over the top. - Finish & Serve
Drizzle with Zab’s hot honey (optional) and top with Maldon salt. Enjoy!