End of Summer Peach Salad with Corn Fritters, Heirloom Tomatoes, Buffalo Mozzarella and Basil Vinaigrette
Everything you love about the end of summer comes together in this dinner salad that is brimming with summer produce. It is full of peaches, heirloom tomatoes, and sweet corn fritters that get dressed up in a fresh basil vinaigrette. A hearty handful of beans on each plate adds a plant-based protein source to the mix to keep us #TrendingInTheKitchen.
Yield: 4-6 servings
For the corn fritters
  • 6 ears of corn
  • 4 scallions, minced
  • ½ cup chives, minced
  • 1 cup grated parmesan cheese
  • ¾ tsp kosher salt
  • freshly ground black pepper
  • 4 large eggs
  • 1 cup all purpose flour
  • Pompeian grapeseed oil, for frying
For the vinaigrette
  • 4 oz fresh basil leaves
  • 2 tsp whole grain Dijon mustard
  • 1 tbsp + 2 tsp Pompeian Organic Red Wine Vinegar
  • 6 tbsp Pompeian Organic Extra Virgin Olive Oil
  • salt and black pepper, to taste
For the salad
  • 5 oz baby chard
  • 4 peaches, pitted and thinly sliced
  • 1 lb heirloom tomatoes, thinly sliced
  • 2 cups cooked San Franciscano beans, or other medium brown beans
  • 8 oz buffalo mozzarella, torn into pieces
For the corn fritters
  1. Shuck all of the corn. Cut the corn kernels into a large bowl, catching as much of the corn "milk" as possible. Add the scallions, chives, cheese, salt, and black pepper to the bowl with the corn. Toss to combine. Add more salt and black pepper, to taste.
  2. Crack the eggs into the bowl and combine until the corn mixture is evenly coated with the eggs. Stir in the flour until well combined.
  3. Heat about ½-inch of the grapeseed oil in a large cast iron skillet or Dutch oven over high heat. Once it is hot and shimmering, add a 1½-2 tbsp scoop of batter to the pan (I used a cookie scoop for this). When the bottom of the fritter is a deep golden brown, flip it and cook on the other side until it too is golden (about 1-2 minutes per side). Remove to a paper towel-lined plate and repeat with the remaining batter, making sure not to crowd the pan. You may need to add a bit more oil to the pan halfway through.
For the vinaigrette
  1. Combine all of the ingredients in a blender or food processor. Blend on high speed until pureed. Season to taste with salt and black pepper. Set aside.
For the salad
  1. In a large salad bowl, toss together the chard, peaches, heirloom tomato slices and beans. Divide among four serving bowls. Top each with 4 corn fritters and the buffalo mozzarella. Drizzle with the basil vinaigrette. Serve immediately.
Corn fritters adapted from Smitten Kitchen
Salad is an Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/08/end-of-summer-peach-salad-with-corn-fritters-heirloom-tomatoes-buffalo-mozzarella-and-basil-vinaigrette.html