Peach and Zucchini Salad

Name: Peach and Zucchini Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 3 Tablespoons extra virgin olive oil; 1 ½ Tablespoons white wine vinegar; 2 Large peaches (sliced); ¼ Cup diced red onion; 1 zucchini (shaved into paper thin slices); ½ Cup sweet corn kernels (fresh from the cob or canned and drained); ¼ Cup fresh basil leaves (loosely packed) (sliced thin); ¼ Teaspoon salt; ⅛ Teaspoon black pepper

When summer peaches are perfectly ripe, I can't resist adding them to just about everything and this Peach Zucchini Salad is one of my favorite ways to enjoy them.

Sweet, juicy peaches pair beautifully with thin crisp zucchini ribbons, tender corn, fresh basil, and a light homemade vinaigrette for a side dish that's as colorful as it is refreshing.

This easy summer salad comes together in just 15 minutes with simple, fresh ingredients.

It's the perfect addition to cookouts, picnics, backyard barbecues, or an easy weeknight dinner. Serve it alongside grilled chicken, pork, steak, or fish, and you'll have a fresh seasonal side that's guaranteed to disappear quickly.

Oh and, I should mention, no cooking required for this recipe, making it perfect for hot summer days!

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A white dinner plate with a sliced piece of grilled chicken with the zucchini salad laying next to it.

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Why You'll Love This Summer Salad

Ready in about 15 minutes
No cooking required
Great way to use fresh summer produce
Light, healthy and naturally gluten-free
Easy to customize with your favorite ingredients

Ingredients Needed

Oil - Olive oil, use one you like the taste of because this is the base of the dressing
White Wine Vinegar - Also used in the dressing and the tang of the vinegar balances perfectly with the sweet summer peaches.
Zucchini - Shaved thinly for a delicate bite
Onion - Red onion works best in my opinion for salads. It adds a little crunch and a little bit of a sharp bite to help balance flavors.
Corn - Either fresh cut from the cob if in season or canned and drained works well but choose a sweet variety.
Basil - Fresh is best to help everything just pop.
Seasonings - salt and pepper is all that is needed but feel free to add more if you'd like.

A closer look at the prepared salad on a white dinner plate.

How To Make This Peach Salad

Start by whisking together the dressing ingredients and set that aside.

In a large bowl add all other ingredients. Pour the dressing into the bowl and toss many times until everything is coated evenly.

Serve right away or refrigerate for 15 to 30 minutes to let the flavors develop together.

Tips For The Best Salad

Use ripe, fragrant peaches for the sweetest flavor.
Shave the zucchini into thin ribbons with a vegetable peeler or a mandoline so it stays tender and equal in size.
If making ahead, wait to toss the salad with the dressing until shortly before serving for the freshest texture. Best to only leave dressed for 15 to 30 minutes.

My favorite type of vegetable peeler is one like this Y-Peeler available on Amazon.

Variations

This salad is easy to customize based on what you have on hand.

Add crumbled feta or goat cheese for a creamy, tangy finish.
Sprinkle toasted almonds, pecans, sunflower seeds or pistachios over the top for extra crunch.
Toss in arugula or baby spinach to make it a heartier salad.
Finish with a drizzle of balsamic glaze for an extra layer of sweetness.

Storing Zucchini Salad

This particular salad is best served the day of making it but if you have leftovers, store them in an airtight container in the refrigerator for an extra day.

Understand the zucchini and peaches will continue to soften the longer it sits but the flavors will stay be great!

FAQ

Can I use canned corn or only fresh corn?

Yes, either works great. Canned is easier but nothing beats fresh. If using canned corn, be sure to drain any liquid from it and choose a sweet variety.

Do I need to peel zucchini?

No. Zucchini skin is tender and because we are slicing it thin it isn't an issue. The green color also adds a good pop of color to the salad.

Can I make this salad ahead of time?

Yes but texture will be effected if you prepare too far ahead. It is served best within 15 to 30 minutes of adding dressing. If you must prepare ahead of time, dress just before serving to maintain texture.

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foodyschmoody

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Prep Time 15

Total Time 15

Course Salad, Side Dish

Cuisine American

Servings

Calories 162 kcal

Ingredients

3 Tablespoons extra virgin olive oil
1 ½ Tablespoons white wine vinegar
2 Large peaches sliced
¼ Cup diced red onion
1 zucchini shaved into paper thin slices
½ Cup sweet corn kernels fresh from the cob or canned and drained
¼ Cup fresh basil leaves (loosely packed) sliced thin
¼ Teaspoon salt
⅛ Teaspoon black pepper

Instructions

In a small bowl whisk together oil, vinegar, red onion, salt and pepper.
Place peaches, zucchini, corn and basil in a larger bowl. Pour vinegar mixture over everything. Toss gently to coat everything.
Serve immediately or refrigerate up to 30 minutes before serving.

Notes

The inspiration for this dish came from a recipe I found on Woman's Day, titled Grilled Chicken with Nectarines, Cucumber & Corn .

Nutrition

Calories: 162kcalCarbohydrates: 15gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 162mgPotassium: 299mgFiber: 2gSugar: 10gVitamin A: 514IUVitamin C: 14mgCalcium: 18mgIron: 1mg

Keyword no cook dish, summer

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