Grilled Peach & Prosciutto Salad

Sweet, Savory, and Summery: Grilled Peach & Prosciutto Salad

Hey there, foodie friends! Chef Jamie here, ready to dish out a recipe that’s basically summer vacation on a plate. Picture this: Juicy peaches kissed by the grill, salty prosciutto that melts in your mouth, peppery arugula, and creamy burrata so luscious it’ll make you wanna write a love song. Drizzle it all with a honey mustard vinaigrette that’s equal parts tangy and sweet, and BOOM—you’ve got a salad that’s rustic enough for a backyard BBQ but fancy enough to impress your mother-in-law. 🔥

This isn’t just a salad; it’s a flavor symphony. The sweetness of the peaches plays nice with the salty prosciutto, the arugula brings the zing, and that burrata? Pure velvet. Plus, it’s a total showstopper—golden grill marks on peaches are basically food Instagram bait. 📸 Whether you’re hosting a dinner party, packing a picnic, or looking to elevate your Tuesday lunch game, this dish screams “I’ve got my life together” (even if you’re secretly scrambling to find matching socks and the cat’s drinking from your water glass). Let’s dive in!

Grilled Peach & Prosciutto Salad

My First Grill Mishap (and Why It Led to This Salad)

Let me take you back to my 16th summer. I’d just gotten my learner’s permit, wore a puka shell necklace unironically, and decided I was ready to be a Grill Master. My dad handed me tongs, squinted in that dad-way, and said, “Don’t burn the house down.” Famous last words. I grilled pineapples (too charred), watermelon (a wet mess), and even tried grilled ice cream (which, unsurprisingly, became soup).

But when I threw peaches on the grill? Magic. They caramelized like candy and softened just enough to make them feel luxurious. The charred edges brought a smoky depth that made me feel like I knew what I was doing. That is… until I got distracted singing along to “Summer Girls” and burned them to oblivion. 😅

Fast-forward a few years to culinary school. I was experimenting with grilled fruits for a class project and remembered those peach mishaps. This time, I paired them with salty prosciutto and a bed of peppery arugula. Added a soft cheese for good measure. My instructor took one bite, grinned, and said, “Kid, you’ve got something here.” Ten years and dozens of versions later, this salad’s still my summer anthem.

Pro tip from past-me: Don’t walk away from the grill. Not even for a dance break.

Ingredients: The Dream Team

Let’s break it down. This lineup is small but mighty—the Avengers of summer salad.

2 ripe peaches – Halved, pits removed. You want them ripe but not mushy. Substitute: Nectarines work just as well! Pro shopping tip: Look for peaches that give slightly when pressed. If they feel like baseballs, keep walking.
4 cups arugula – Baby arugula is a little milder if you’re not into the full peppery punch. Not an arugula fan? Spinach or mixed spring greens are solid swaps.
4 slices prosciutto – Tear it for that rustic, tossed-by-hand vibe. Chef’s hack: If you like a bit of crunch, crisp it in a pan for 30 seconds!
1 ball burrata or 1 cup fresh mozzarella – Burrata’s got that oozy, creamy center that’s the definition of indulgent. On a dairy-free kick? Try cashew cheese or almond ricotta.
2 tbsp fresh basil – Optional but glorious. Don’t have basil? Mint gives a cooling twist, while thyme adds earthiness.

For the Honey Mustard Vinaigrette:

2 tbsp olive oil – Extra virgin brings the most flavor.
1 tbsp honey – Vegan friends, maple syrup steps in beautifully.
1 tbsp Dijon mustard – Tangy and bold. In a pinch, yellow mustard will still get the job done.
1 tbsp apple cider vinegar – Adds zing. Lemon juice or balsamic also rock as stand-ins.
Salt & pepper – Don’t be shy here. A good pinch of salt makes everything sing.

Step-by-Step: Let’s Get Grilling!

🔥 Fire Up the Grill (or Grill Pan):

Heat to medium-high. You want it hot enough to sear, but not so hot it scorches. Brush the cut side of each peach half with a smidge of olive oil to prevent sticking. No grill? No problem! A cast-iron skillet on the stovetop works wonders.

Place peaches cut-side down and let them sizzle for 2–3 minutes. You’re looking for those glorious grill marks and slight caramelization. Flip gently and grill the skin side for another minute, then let them cool slightly before slicing.

🥄 Make the Vinaigrette:

Whisk all the dressing ingredients together in a small bowl. Want to feel like a pro? Use a mason jar, pop the lid on, and shake it like a Polaroid picture. Taste and tweak: more honey if you want sweeter, more vinegar if you like a punchier finish. You’re the boss here.

🥗 Assemble Like a Boss:

Lay a bed of arugula on a big serving platter or salad bowl. Arrange the grilled peach slices on top like golden little jewels. Drape the prosciutto artfully (or just tear and toss—it’s rustic, remember?). Tear the burrata with your hands and dot it around the platter. Drizzle generously with the honey mustard vinaigrette. Finish with a few basil leaves and a crack of black pepper. Serve immediately to keep that arugula from wilting into a soggy mess.

Serving Suggestions: Plate It Pretty

This salad shines whether you serve it at a dinner party or on a paper plate under the stars.

For max impact, serve it on a rustic wooden board or a wide white platter to show off the colors. Add a bowl of grilled sourdough or ciabatta on the side—because we’re definitely not letting that dressing go to waste. A drizzle of extra dressing and a sprinkle of flaky salt right before serving? Chef’s kiss.

Beverage pairings? Yes, please! A crisp rosé, a light Pinot Grigio, or a citrusy IPA balances beautifully. For non-alcoholic pairings, try a sparkling lemonade or peach iced tea.

Taking it to a picnic? Keep the dressing in a jar and toss right before serving so everything stays fresh and fabulous.

Recipe Variations: Mix It Up!

This salad’s endlessly adaptable—think of it as your summer canvas.

Vegan Vibes: Swap burrata for almond ricotta or cashew cheese, and use crispy coconut “bacon” instead of prosciutto. Still creamy, still crave-worthy.
Add Crunch: Toss in toasted pine nuts, pistachios, or candied pecans for a satisfying bite. Even crushed croutons work in a pinch!
Meaty Twist: No prosciutto? Try crispy pancetta, grilled chicken, or shrimp. For bold flavor, smoked sausage is a fun (and hearty) switch-up.
Grain Power: Add cooked quinoa, farro, or couscous to turn this into a full-on meal. Great for meal prep and next-day lunches.
Winter Hack: No peaches? Use roasted butternut squash, apples, or pears. Warm, cozy, and still totally drool-worthy.
Cheese Swap: No burrata? Fresh mozzarella, goat cheese, or even a spoonful of ricotta will do the trick.

Chef’s Notes: Lessons from My Kitchen

This salad’s evolved more than my taste in haircuts. (Trust me, I had a frosted tips phase—we don’t talk about it.) Over the years, I’ve learned a few key lessons the hard way, so you don’t have to.

Once, I subbed burrata with blue cheese thinking I was being edgy. Big mistake. My friend Lisa said it tasted like “a campfire in a sock.” She wasn’t wrong. Moral of the story? Stick to creamy, mild cheeses that play nice with fruit.

Another time, I got so caught up setting the table that I forgot the dressing entirely. A dry salad is a sad salad. Now, I mix the vinaigrette first and leave the jar right next to the serving platter as a not-so-subtle reminder. (Bonus: It makes me feel like I’ve got my act together.)

I’ve also learned that prosciutto is best when it’s gently torn—not hacked with a knife in a rush while guests are arriving. And don’t be afraid to crisp it up in a pan if you want a little crunch factor. It’s like bacon’s fancy cousin.

Fun fact: My dog once stole a grilled peach half right off the counter. Now, I grill a few extras just for him—no dressing, of course. He’s become a total peach snob.

Bottom line? Play around, make it your own, but don’t stray too far from the creamy-salty-sweet balance. That’s where the magic lives.

FAQs & Troubleshooting

Can I use canned peaches?
Technically, yes. But honestly? Fresh is best. Canned peaches are too soft and syrupy. If peaches are out of season, try grilled pineapple or even mango for that sweet-savory combo.
My dressing keeps separating. What gives?
Totally normal. Just whisk again before serving, or add 1/4 teaspoon of mayonnaise to help it emulsify and stay creamy.
Can I make it ahead of time?
Absolutely! You can grill the peaches and make the vinaigrette up to 24 hours in advance. Just store them separately and assemble everything right before serving so your greens don’t get sad and wilted.
Burrata not in the budget?
Fresh mozzarella works beautifully. Ricotta with a splash of cream stirred in is another creamy alternative.

Nutrition (Per Serving)

There you have it, folks—your new go-to summer salad. It’s the perfect mix of sweet, salty, creamy, and crisp, and it comes together faster than you can say “Did I leave the grill on?” Whether you’re feeding two or ten, this one’s guaranteed to impress without breaking a sweat.

So fire up that grill, grab some peaches, and get ready to fall in love—bite by juicy bite.

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Tags:Salad Recipes