The farmer’s market is saying ‘last call’ on their juicy, sweet Colorado peaches, and in-season corn and tomatoes are abundant. I’m stocking up my tote bags with everything I can get to enjoy, and tuck away by canning and freezing. This is the time of year where I toss it all together in a salad for a simple lunch or delicious side salad for grilled chicken or pasta.
Today’s recipe couldn’t be easier – find the freshest, juiciest produce you can, and the flavors will shine alongside some sliced red onion, sunflower seeds, and a simple apple cider vinegar and oil dressing.
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ½ small red onion, halved and sliced thin
- 1.5 cups cherry tomatoes, halved
- 2 ears of raw sweet corn, cut off the cob
- 1 large peach, sliced
- 1 5-ounce bag baby arugula
- ¼ cup raw sunflower seeds
- In your salad bowl, combine olive oil, apple cider vinegar and salt.
- Mix the thinly sliced red onion, halved cherry tomatoes, and the sweet corn kernels into the salad bowl. Set aside for 5-10 minutes, tossing occasionally.
- Top the mixture with the sliced peach, arugula, and sunflower seeds. Toss to combine and serve immediately.
Cheers to the bittersweet end of summer, and I hope you are enjoying all the produce you can in the few weeks to come before we transition into fall foods.
Looking for more summer salad inspiration? Try my Summer Vegetable Orzo Salad!
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