This fresh corn, peach and tomato basil salad with parmesan a miso vinaigrette is the ultimate fresh and flavorful summer side dish! (gluten-free, nut-free, vegetarian)
While everyone else is going back to school and gearing up for fall, I’m just now catching up on summer. The first couple of summer months, we were in survival mode as we navigated life with a newborn and Mr. Table’s new job.
I didn’t have the time or energy to put much thought into dinner, and we got by on a lot of takeout and freezer meals, so my seasonal favorites kind of slipped away.
Well, now that Baby Table is a little bit older and we are into a bit of a routine, I’m trying to play catch up and make some of our summer favorites while I still can! It doesn’t hurt that it’s still 100 degrees outside, making it easy to still enjoy all of the fresh summer produce.
One of our favorite summer sides last year was this corn, peach and tomato basil salad. I made it at least once a week, but I hadn’t made it until August this year. And it was just as delicious as we remembered it!
So I’m sharing it now, partly so that y’all can still enjoy all the fresh summer food if you’re like me and are still in summer mode, and partly so that I have the recipe on hand and don’t forget about it again next year!
This corn, peach and tomato basil salad is the epitome of fresh summer flavors. With ripe, juicy tomatoes, sweet peaches and raw corn kernels sliced right off the cob, it’s full of the best of summer produce. Complimented perfectly by basil from the garden, freshly shaved parmesan, and a delicious miso red wine vinaigrette, it’s a rush of flavors that you won’t be able to get enough of. We sure can’t!
As with all simple recipes like this one, it’s all about the quality of your ingredients, which is why this recipe is so perfect for summer (but not so much in other months). So make sure you have perfectly ripe tomatoes, fresh corn, and a good quality parmesan cheese to make this corn, peach and tomato basil salad taste the best.
Now hurry out to your farmer’s market and snag all the remaining corn, tomatoes, and peaches you can so you can make this amazing salad every day for the next week!
If you make this recipe, please be sure to leave a star rating in the comments below!
PrintCorn, Peach and Tomato Basil Salad
This fresh corn, peach and tomato basil salad with parmesan a miso vinaigrette is the ultimate fresh and flavorful summer side dish! (gluten-free, nut-free, vegetarian)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
- Category: salad
- Method: no cook
- Cuisine: American
Ingredients
For the Dressing:
- 1 tbsp white miso
- 1 tbsp dijon mustard
- 1/2 tbsp low sodium soy sauce (or tamari for gluten-free)
- 3 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 medium shallot, minced (about 3 tbsp)
- 1 tbsp fresh parsley, finely chopped
- 1/4 tsp freshly cracked black pepper
For the Salad:
- 2 large ripe tomatoes (or 1 large tomato and 1 cup cherry tomatoes, halved)
- 1 large peach
- 1/4 tsp sea salt
- 2 ears corn
- 15–20 basil leaves, roughly chopped
- 1/3 cup good quality parmesan, freshly shaved
Instructions
- Dice tomatoes and peach. Place in a large bowl and sprinkle with salt. Let stand for 10 minutes while you make the dressing.
- Place all dressing ingredients in a jar, Close the lid and shake to combine. Set aside.
- Shuck corn and slice kernels off of the cob. Add to the bowl with tomatoes. Add basil and parmesan.
- Pour in dressing, starting with about half of the jar, and gently stir to combine. Add more dressing to taste.
- Serve immediately.
Notes
Adapted from a recipe in the June 2017 issue of Cooking Light.
Keywords: corn and peach salad, tomato basil salad, corn tomato basil salad
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