There’s something magical about the way summer transforms simple ingredients into unforgettable meals. Take peaches, for example—when kissed by the flames of a grill, they become something entirely new, their natural sugars caramelizing into a smoky-sweet masterpiece. Pair that with the delicate saltiness of prosciutto, the peppery bite of arugula, and the creamy tang of goat cheese, and you’ve got a salad that’s not just a dish but an experience.
This Grilled Peach & Prosciutto Salad is my go-to when I want to impress without stressing. It’s the kind of recipe that looks like it took hours but comes together in minutes, perfect for those lazy summer evenings when you’d rather be sipping rosé than slaving over the stove.
Why This Recipe Works
- Sweet Meets Savory: The Grilled Peaches bring a jammy richness, while the prosciutto adds a salty, umami punch. It’s like the best kind of flavor rollercoaster.
- Effortless Elegance: No fancy techniques here—just good ingredients treated with care.
- Endlessly Adaptable: Swap in whatever greens or cheese you have on hand. This salad is forgiving and flexible.
Essential Ingredients & Tools
Ingredients
- 4 ripe peaches (halved and pitted; freestone varieties are easiest to work with)
- 4 oz prosciutto (thinly sliced; pancetta or smoked turkey can substitute)
- 5 oz baby arugula (peppery and crisp; spinach or mixed greens work too)
- 1/2 cup crumbled goat cheese (creamy and tangy; feta or burrata are great alternatives)
- 1/4 cup toasted walnuts (for crunch; pecans or almonds also work)
Ingredients for the Dressing
- 3 tbsp extra-virgin olive oil (avocado oil for a milder taste)
- 1 tbsp balsamic vinegar (Apple Cider vinegar in a pinch)
- 1 tsp honey (maple syrup for a vegan option)
- 1/2 tsp Dijon mustard (helps emulsify the dressing)
- Salt & black pepper (to taste)
Tools
- Grill or grill pan (a broiler works if you don’t have a grill)
- Tongs (for flipping peaches without breaking them)
- Mixing bowls (one for dressing, one for assembling salad)
- Whisk or fork (to blend the dressing smoothly)
How to Make Grilled Peach & Prosciutto Salad
- Prep the Peaches: Halve and pit the 4 peaches, then lightly brush the cut sides with 1 tbsp of the olive oil. This prevents sticking and helps them caramelize. Room-temperature peaches grill more evenly than cold ones.
- Grill to Perfection: Heat your grill or grill pan to medium-high (about 400°F). Place peaches cut-side down and let them sear undisturbed for 3–4 minutes until deep grill marks form. Flip carefully and grill the skin side for 1–2 minutes just to warm through. Overcooking will make them mushy.
- Make the Dressing: In a bowl, whisk together the remaining 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, and a pinch of salt and pepper. Taste and adjust sweetness or acidity as needed.
- Assemble with Care: Toss the 5 oz baby arugula with half the dressing in a large bowl. Arrange the grilled peaches, 4 oz prosciutto, 1/2 cup crumbled goat cheese, and 1/4 cup toasted walnuts on top. Drizzle with the remaining dressing and finish with a crack of black pepper.
Pro Technique
- Grill Like a Pro: A clean, well-oiled grill grate and high heat are key for perfect char marks. Pat the peaches dry before oiling to minimize steam.
- Dressing Wisdom: Dress the greens lightly—you can always add more, but you can’t take it back. Store leftover dressing in a jar for up to a week.
- Serving Suggestion: Enjoy immediately while the peaches are warm. For extra flair, garnish with edible flowers or microgreens.
Ingredient Variations and Their Impact
- Stone Fruit Swap: Nectarines or plums work beautifully if peaches aren’t in season.
- Greens: Swap arugula for butter lettuce or spinach for a milder base.
- Cheese: Burrata adds a luxurious creaminess, while blue cheese brings a bold, tangy edge.
- Nuts: Candied pecans or spiced almonds would add a sweet or spicy kick.
Perfect Pairings
Complementary Dishes
- Grilled Shrimp Skewers: The smoky char of the shrimp echoes the grilled peaches, while the lightness balances the salad’s richness.
- Herbed Quinoa: A fluffy, protein-packed base that soaks up extra dressing beautifully.
Drinks
- Rosé: Its strawberry notes and acidity cut through the creamy cheese.
- Sparkling Water with Citrus: A refreshing non-alcoholic option that cleanses the palate.
Something Sweet
- Lemon Sorbet: A tangy finale that contrasts the salad’s sweetness.
- Dark Chocolate-Dipped Figs: Echoes the fruitiness while adding a decadent touch.
Grilled Peach & Prosciutto Salad: A Symphony of Summer Flavors
Recipe Controls
Make this easy Grilled Peach & Prosciutto Salad for a stunning summer meal. Sweet, savory, and ready in minutes. Get the recipe now!
Ingredients
For the Salad
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4 ripe peaches (halved and pitted)
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4 oz prosciutto (thinly sliced)
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5 oz baby arugula
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1/2 cup crumbled goat cheese
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1/4 cup toasted walnuts
For the Dressing
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3 tbsp extra-virgin olive oil
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1 tbsp balsamic vinegar
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1 tsp honey
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1/2 tsp Dijon mustard
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Salt & black pepper (to taste)
Instructions
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Brush peach halves with 1 tbsp olive oil and grill cut-side down for 3–4 minutes until charred. Flip and grill skin-side for 1–2 minutes.01
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Whisk together the remaining 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp mustard, salt, and pepper in a bowl.02
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Toss 5 oz arugula with half the dressing, then top with grilled peaches, 4 oz prosciutto, 1/2 cup goat cheese, and 1/4 cup walnuts.03
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Drizzle with remaining dressing and serve immediately.04
