Juicy summer peaches and fresh corn off the cob are tossed in a tangy and slightly spicy vinaigrette. The perfect side served chilled or room temperature for your next gathering.
Ingredients
2 fresh peached, peeled and sliced
1 ear of sweet corn, kernels removed
1 small red onion, thinly sliced
handful of fresh basil, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 tsp dijon mustard
1/2 tsp grainy mustard
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp Chile pepper flakes
Directions
Add the peaches, corn kernels, onion and basil to a serving bowl and gently toss to distribute the ingredients. To make the vinaigrette, in a small bowl, combine the oil, vinegars, mustards and spices and stir to combine. Drizzle spoonfuls over the peaches and toss. Continue adding the vinaigrette until it has enough for your desired taste. You may need more if not serving immediately. Serve. This salad can be refrigerated, but tastes best at room temperature.