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15-minute corn, peach & feta summer salad

Prep Time:

Prep time: 10 mins | Cook time: 10 mins (if adding chicken)

Cook Time:

10 minutes

Serves:

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Meal Type

Salads

About the Recipe

Recipe from Adam Dale

Ingredients

Market Ingredients 

(expected market stand availability)


  • 2 ears sweet corn (Fresh Meadow Farm, Mead Orchard Hill Organics, or Caradonna Farm)


  • 2 peaches, chopped (Mead or Caradona)


  • 1 cup feta cheese, crumbled (Maplebrook Farm) 


  • 1/4cup pickled red onion, chopped (Doc Pickle)


  • 1/2 cup fresh basil, roughly chopped (Fresh Meadow, Orchard Hill or Obercreek) 


  • Optional Protein: 2 chicken breasts (R&M Farm)



Pantry Staples


  • balsamic vinegar or balsamic glaze

  • extra virgin olive oil

  • Salt & black pepper

  • Optional: Red pepper flakes

Preparation

Instructions


  • Prep the Corn:  Peal and grill the cobs over a medium-high grill or char the cobs in a dry skillet over a gas flame. Slice kernals off the cob and set aside.


  • Prep the Peaches and Feta: Chop the peaches into bite size squares.  Chop or crumble the feta cheese into a similar size.


  • Cook the Chicken (optional): Pat the chicken breasts dry and season generously with salt and pepper.  Heat 1 tbsp olive oil in a skillet over medium-high heat.  Cook for 5-7 minutes per side until internal temperature reaches 165°F.  Let rest for 5 minutes, then slice or dice


  • Assemble: In a large serving bowl, combine the corn kernels, chopped peaches, pickled red onion,  feta. Add the cooked chicken if using.


  • Dress & Season:  Drizzle with 2 tbsp extra virgin olive oil and 1–2 tbsp balsamic vinegar (or a drizzle of rich balsamic glaze). Season with salt, freshly cracked black pepper, and a pinch of red pepper flakes for heat. 


  • Toss & Garnish: Gently toss everything together so that the feta stays in distinct chunks. Garnish with fresh basil.  

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