2 salads that highlight peak summer ingredients, corn, tomatoes, peaches and herbs

Nothing screams summer like fresh seasonal ingredients bursting with color and flavor.

This duo of simple and flavorful salads from Southern Living deliver on all fronts, and can be made for backyard barbecues, lunch or picnics all season long.

Grilled Peach-and-Arugula Salad with Feta Recipe

Ingredients

2 firm ripe peaches, quartered (about 1 lb.)

2 (5-oz.) packages baby arugula

1 cup crumbled feta cheese

3/4 cup torn fresh mint leaves

3/4 cup roughly chopped toasted pistachios

1/2 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon table salt

1/4 teaspoon black pepper

Directions

Step 1

Preheat grill to high (450°F to 550°F). Place peaches, cut sides down, on oiled grates; grill, uncovered, until well charred, about 4 minutes, turning to grill on all sides.

Step 2

Toss together arugula, feta, mint, and pistachios in a large bowl.

Step 3

Whisk together olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper in a medium bowl until well combined. Drizzle vinaigrette over arugula; toss to combine. Serve grilled peaches over salad.

Reprinted with permission from Southern Living

Golden Tomato-and-Corn Salad

Ingredients

1 medium ear fresh yellow corn, husked

1 medium lemon, halved crosswise

5 tablespoons extra-virgin olive oil, divided

1 1/2 teaspoons kosher salt, divided

1 teaspoon honey

1 teaspoon fennel seeds

1/4 teaspoon black pepper

3/4 cup whole-milk Greek yogurt

3/4 teaspoon ground turmeric

10 ounces small yellow or orange tomatoes (such as Sun Gold or teardrop cherry [pear-shaped]), halved

1 large yellow or orange tomato, cored, halved lengthwise, and thinly sliced

Directions

Step 1

Preheat grill to high (450°F to 500°F). Drizzle corn and lemon halves with 1 tablespoon of the oil. Sprinkle corn with 1/4 teaspoon of the salt. Grill lemon halves (cut side down) and corn, turning corn occasionally until tender and charred in spots, 5 to 8 minutes. Set aside to cool. Cut kernels from cob; set aside. Discard cob.

Step 2

Squeeze 1 grilled lemon half to make about 1 1/2 tablespoons juice. Whisk together lemon juice, honey, fennel seeds, black pepper, 1 teaspoon of the salt, and remaining 4 tablespoons oil in a small bowl. Stir together yogurt, turmeric, and 1 1/2 tablespoons lemon juice mixture in a small bowl; reserve remaining lemon juice mixture for drizzling.

Step 3

Spread yogurt mixture on a serving platter. Top with tomatoes and corn. Sprinkle with remaining 1/4 teaspoon salt; drizzle with reserved lemon juice mixture. Serve with remaining grilled lemon half.