Grilled Peach and Basil Salad

A summery salad that hits all the right notes: sweet, smoky, spicy, and fresh. Hot honey optional — but highly encouraged.

Ingredients

For the Salad:

• 1 large zucchini, cut on the bias

• 1 ear of corn, kernels removed

• 2 peaches, cut into 8 pieces

• 2 tablespoons olive oil

• Pinch of salt

• 2 cups arugula

• 1/4 cup pine nuts

• Handful of basil

• Zab’s hot honey (to taste)

For the Dressing:

• 1 large bunch of basil

• 1/2 shallot

• 1 clove garlic

• 1/4 jalapeño, seeds removed

• 2 tablespoons apple cider vinegar

• 1/2 cup olive oil

• Pinch of salt

Instructions

1. Make the Dressing
   Add the basil, shallot, garlic, jalapeño, apple cider vinegar, olive oil, and salt to a blender or food processor. Blend until smooth and set aside.

2. Grill the Veggies & Fruit
   Toss the zucchini, corn, and peaches with olive oil and salt. Grill until nicely charred. Let cool slightly, then cut the corn off the cob.

3. Toast the Pine Nuts
   In a dry skillet over medium heat, toast the pine nuts until golden, stirring occasionally. Remove from heat and set aside.

4. Assemble the Salad
   Arrange the arugula on a serving platter and toss with a bit of the dressing. Layer on the grilled zucchini, corn, and peaches. Top with toasted pine nuts and torn basil leaves.

5. Finish and Serve
   Drizzle with more dressing and hot honey (if using), then sprinkle with Maldon salt. Serve immediately and enjoy!