Grilled Peach And Basil Feta Salad Food

PEACH SALAD WITH TOMATOES, FETA AND BASIL VINAIGRETTE

Steps:

• For the dressing: Combine the basil, olive oil, vinegar, honey, Dijon and shallots in a blender until the dressing emulsifies and the basil is pureed. Season with salt and pepper.
• Combine the tomatoes and peaches in a bowl and toss to coat with the dressing. Top with the feta cheese. Serve at room temperature.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

GRILLED PEACH AND BASIL FETA SALAD

Steps:

• Wash all fresh ingredients. Slice the tomatoes wedges to desired thickness - add to salad bowl. Slice the red onion in thin strips - add to bowl.
• Slice the peaches in halves and pit them. Place the peaches on a hot grill (face down) for approximately 3 minutes - until they have grill marks, but are a little firm. Slice the grilled peaches to desired thickness (I like a little thinner than the tomato) - add to the bowl.
• Combine all ingredients for the vinaigrette together in a separate bowl and then add to tomato, onion, and peaches - lightly mix.
• Add the basil - add as the whole leaf, do not slice (think lettuce).
• Crumble the feta in, if you wish for more - feel free to add, if you wish for less - add less.
• Mix all ingredients together well.
• I finish by adding some extra feta on the top, and you're done!

GRILLED PEACH AND CORN SALAD

Steps:

• Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
• Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
• Arrange a bed of arugula on a large platter. Top with the peach and corn salad.