There is beauty in a summer salad that comes together naturally. Whether from your own garden, farmer's market or bushel, ingredients that are in season together often make the nicest partnerships. Juicy and full-of-flavor Texas peaches, smokey blistered Shisito peppers and sweet summer corn join hands across a bed of Buttercrunch plus mixed lettuces. Add lemony grilled chicken breast and salty feta and it's a knock out simple, summer supper.
Summer Supper Salad with grilled peaches, shishito peppers, chicken, sweet corn and feta
(Serves 2, Main Course)
2 peaches, halved, pit removed
shishito peppers, about a quart
1 ear sweet corn on the cob
1/4 cup feta
2 chicken breast cutlets
1 clove garlic
Marinate the chicken in the juice and zest of one lemon, crushed garlic and grapeseed oil for at least 30 minutes. Season with salt and pepper. Grill chicken 3 minutes, then rotate 1/4 turn for another 3 minutes. Flip and repeat on other side. Rub cut side of peach halves with grapeseed oil and place on grill, cut side down, for 3 minutes. Toss shishito peppers in grapeseed oil, pinch of salt and place in a grill basket. Grill, tossing every couple of minutes, until blistered (about 5 minutes, depending on how hot your grill is). If your corn is fresh and sweet, you can cut it straight from the cob, or place it on the grill with the rest. Arrange the lettuce mix, peaches, and shishito on the plate. Add sliced chicken breast. Scatter on the feta and sweet corn. Dress with your favorite dressing and devour.