Endless Summer Salad

Prepare the Pickled Peaches: Combine vinegar, water, honey, mustard seeds, salt, ginger, and bay leaf in a small saucepan over medium-high. Cook, stirring to dissolve honey and salt, until boiling; simmer 2 minutes. Pour into a medium bowl, and add peaches. Let stand until softened and pickled, about 30 minutes. Store peaches and liquid in an airtight container in refrigerator up to 1 month. 

Prepare the Vidalia Onion Ranch Dressing: Heat butter or oil in a large skillet over medium-high. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Reduce heat to medium; cover and cook, stirring occasionally, until very soft and starting to brown, about 10 minutes. Remove from heat, and let cool to room temperature, about 15 minutes. Transfer to a high-powered blender, and add buttermilk, sour cream, and mayonnaise; process on low speed to chop the onions. Increase to high speed, and process until smooth, about 30 seconds. Transfer to a bowl, and stir in herbs, vinegar, salt, and pepper. Chill until ready to serve. 

Preheat a grill or grill pan to medium-high (400°F to 450°F). Spray okra and corn with cooking spray. Grill corn until charred and tender on all sides, about 4 minutes per side. Grill okra until charred and tender, about 2 minutes per side. Shave kernels from corn. 

Toss greens, spinach, mint, and basil in a large bowl. Top with corn, okra, avocado, blueberries, cucumbers, tomatoes, Pickled Peaches, and sunflower seeds. Drizzle with Vidalia Onion Ranch Dressing, and serve immediately.