The title for this recipe is as simple as putting this salad together. But make no mistake that this will be the summer salad of your dreams. Bold statements but the flavors are guaranteed to make this salad the salad of the summer.
I share a lot of my salad recipes because I live on salads in the summer. You are probably thinking that’s impossible because that can get tiring. Well, it is possible because I can have a different salad every day of the week just by tweaking one or two things.
I knew I wanted grilled peaches in this salad and of course arugula because that’s always in stock in my fridge. The surprising part for me and something that might catch you by surprise is the fusilli. I didn’t think that pasta and grilled peaches would go great together but they played well together.
Finally, the dressing had to be just right to make sure there was perfect balance to tame the sweetness of the grilled peach wedges. Trust me when I say this dressing is super east, I mean just dijon mustard, olive oil, balsamic vinegar and a touch of maple syrup. You will want to live off this salad all summer long!
Summer Salad
Summer salad with everything that
- ⅓ cup Pasta (fusilli) (dry)
- 1-2 peaches (cut into wedges)
- 1 pint cherry tomatoes (halved)
- ¼ cup queso fresco cheese (crumbled)
- ½ red pepper
- 2-3 cups Arugula
- ½ cup Frozen corn or roasted (Thawed)
- ½ Onion (sliced)
- ¼ cup balsamic vinegar
- 1 tbsp olive oil (Extra virgin )
- 1 tbsp Dijon mustard
- ½ Tsp maple syrup
- 2-3 slices prosciutto
Heat a grill pan to medium high (you can also use a regular grill). Toss the peach wedges in a drizzle of olive oil and grill until charred about 8 minutes, flip halfway. Slice the red peppers and toss on the grill until charred and crisp about 3 minutes.
Cook the pasta according to directions on the package (al dente preferably). Set in the fridge to cool if you’re having salad immediately after it is all done.
Make the dressing by adding the balsamic vinegar, Dijon mustard, olive oil and maple syrup in a small mixing bowl, stirring until combined. Season with salt and pepper. Set aside in the refrigerator to cool.
Add all the ingredients in a mixing bowl except the queso fresco, prosciutto and dressing. Mix a little, add in the dressing and stir, place on a serving platter, top with crumbled queso fresco and tear apart the prosciutto and spread over the salad. Enjoy!
