This is the ultimate summertime seasonal salad that combines two of our warm weather favourites - sweet corn and peaches!
Paired with spicy arugula, tangy feta cheese, crunchy Ontario quinoa and a Dijon vinaigrette made with Pristine Gourmet canola oil and Niagara Vinegar chardonnay white wine vinegar, this salad is the perfect combination of textures and flavour.
About Our Farmers
This salad recipe is full of farm-fresh, Ontario ingredients from our network of amazing local farmers and producers.
Welsh Bros
Our sweet corn is from Welsh Bros Farm located in Scotland, ON. Welsh Bros. is a family farm that constantly strives to produce the highest quality, best tasting produce possible and they have a long standing tradition of growing premium GMO-free sweet corn. This non-GMO corn is truly special, perfectly buttery, sweet and juicy!
Warner's Farm
The sweet, juicy, fresh Ontario peaches in this recipe are from Warner's Farm in the Niagara region! Torrie Warner (pictured below) is the owner and operator of Warner's. They grow a wide variety of different fruits ranging from peaches, pears and plums to berries, cherries, grapes & more!
The New Farm
The baby arugula used in this recipe is from The New Farm! Over a decade ago, Brent Preston and Gil Flies decided to take a step back from jobs in Toronto to realize their dream of running a successful farm.
Brent and Gil have established a profitable organic farm that operates within the model ‘small is beautiful.’ They only farm on only 20 acres of 100 and employ a variety of best practices to ensure soil health.
They truly feel their job as farmers means they must be custodians of the land and leave it better than how they found it.
They were our first farm partner to adopt regenerative agricultural practices into their farming methods.
Not only do these greens taste incredible, but they are actually helping to combat climate change!
Best Baa Dairy
The feta cheese used in this recipe is from our Ontario cheese producer Best Baa Dairy. They are located in Fergus, ON and owned and operated by Peter and Nicole Bzikot.
Best Baa uses non-homogenized ewe's milk as the basis for most of their cheeses, all of which is sourced from within 100km of their facility!
They source milk from farmers who pasture feed their flocks in the warmer months and supply them with alfalfa hay in winter.
Their diets are not supplemented with corn or soya products. Their packaging is recyclable and BPA free.
If you haven't tried their feta cheese at The Market yet - it is a MUST try!
Quinta Quinoa
Our Ontario Quinoa is sourced from Quinta Superfoods. This quinoa is a Canadian-grown high nutrient, high quality quinoa. that is all natural (non-GMO).
Ontario's superior soil allow them to produce the only quinoa with 2-4 times the fibre, iron, magnesium and calcium over other brands!
Kozlik's Mustard
All of our mustards that we source are produced by Kozlik's Mustard located in Toronto.
Family-owned and operated, Kozlik’s mustard produce high-quality, artisanal mustards in small batches. Jeremy Kessler and his team have worked hard to innovate using 100% Canadian mustard seeds and local ingredients where possible. Interestingly – Canada grows over 75% of mustard seed for the entire world, and yet Kozliks mustard is one of the ONLY mustard makers in Canada!
Kozlik's Mustard uses non-GMO mustard seeds, and uses no additives or preservatives in their products.
Pristine Gourmet
Our canola oil is sourced from Pristine Gourmet in Norfolk, ON.
Owned and operated by Jason Persall, Pristine Gourmet follows conventional growing practices. All products are non-GMO and made with local ingredients.
Ten years ago, Jason carefully integrated virgin cold pressed oils into their 1000 acre family cash crop farm. He designed and built a press mill to craft his own virgin canola, sunflower and soybean oils from non-GMO seeds grown on the farm.
Jason, his family, and the team at Pristine Gourmet share a passion and unparalleled dedication towards creating pure, clean, high-quality oils that capture the flavours of the region. In addition to their line of oils, they also grow edamame and are working on developing a line of pumpkin seed oil.
The Olive Farm
Lastly, we have an incredible Canadian grown and produce olive oil from The Olive Farm located on Vancouver Island.
George and Sheri Braun had talked of having an olive grove for over a decade but never considered the possibility of their idea growing on Canadian soil until they explored the fertile Fulford Valley on Salt Spring Island.
They now produce this incredible premium olive oil on Salt Spring Island.
Ingredients For the Salad
Makes 4 servings
- 2 ears Welsh Bros Sweet Corn
- 3-4 x Warner's Peaches, sliced 1/2-inch thick
- 2 tsp olive oil
- 5 cups New Farm baby arugula
- 1/2 cup cooked Ontario Quinta Quinoa
- 1/2 cup crumbled Best Baa feta cheese
Ingredients for the Dijon Vinaigrette
- 2 tbsp Niagara Vinegars Chardonnay white wine vinegar
- 1/4 cup olive oil or Pristine Gourmet canola oil
- 1 tsp Kozlik's Dijon by Anton mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Method
This recipe takes no more 20 minutes to throw together and requires minimal cooking! Simply boil your quinoa, grill your corn and peaches, whisk up your vinaigrette and throw it all together.
Prepare the Quinoa
Prepare your Ontario Quinta quinoa as per the cooking instructions on the package. Take 1 cup of quinoa and rinse it under water in a fine mesh strainer. Rinsing quinoa is an important step as it removes the quinoa's natural coating, called saponin, which can make it taste bitter or soapy.
Once rinsed, combine 1 cup of quinoa with 1 and 1/4 cups of water. Bring to a boil and then reduce the heat and allow to simmer covered for 12-14 minutes.
Flawless cook every time!
Prepare the Corn & Peaches
While the quinoa is cooking, preheat a grill, or if you don't have access to one a cast iron skillet, on high heat.
Shuck your ears of corn and rub them with olive oil so that they are nicely coated. Do the same with the peach slices (you can use a pastry brush for this!).
Grill the corn until it is lightly charred on all sides on your grill or in your cast iron pan. Let the cobs cook for 2 minutes per side and flip so that each side of the corn gets a nice char.
After about 5-7 minutes on the grill (or about 10 minutes in a cast iron), the corn kernels will be cooked and you'll be left with a slight char on the outside.
Place the peach slices on the grill (or in your cast iron) and allow to grill until they are caramelized. This takes much less time than the corn so make sure you are keeping a close eye on them. After about a minute, flip the peach slices to cook on the other side.
Don't cook the peaches longer than 2 minutes as they will become very soft and won't hold their shape.
Remove from the heat and place on a plate to cool.
Now that the corn has cooled slightly, use a chef's knife to remove the kernels from the cob.
Prepare the Vinaigrette
Simply whisk together the white wine vinegar, olive or canola oil, dijon mustard and salt and pepper in a small bowl.
Put it All Together
In the meantime, in a large bowl, combine the corn kernels, peaches, arugula, quinoa, and feta. Drizzle the vinaigrette over the salad and serve immediately!
Did You Try This Recipe?
If so, we'd love to see your finished product of your! Share a photo of your Grilled Sweet Corn, Peach & Arugula Salad and tag us on Instagram @themarketat100kmfood!
