Ripe and sweet grilled peach, salty prosciutto and fresh arugula with a tangy vinaigrette make up for the salad you need on a hot summer day!
Amongst many fruits that you can grill like pineapple, melon, and many others, peaches are one of my favorite grilled fruits. Grilled peaches and prosciutto make for a great sweet and salty combo.
What do you need to make this salad?
Peaches: You’ll want some nice ripe peaches that are still relatively firm to hold together after grilling.
Prosciutto slices: Such a great cured ham to go in a salad with the peaches. You can get those already pre-sliced at your butcher or at the supermarket.
Arugula: Arugula is a lovely leaf that has a great peppery taste.
Vinaigrette: olive oil, red wine vinegar, Dijon mustard, plain yogurt, salt, and pepper make for a rich and tangy vinaigrette for this salad.
Goat Cheese: Use a fresh goat cheese that is already crumbled or that can easily be crumbled to spread on the plate.
Rosemary: Rosemary is a nice, fragrant, and woody herb that pairs really well with peaches.
How to make grilled peach and prosciutto salad?
The key to this salad is preparing and grilling the peaches.
Marinate your peaches
First, you need to marinate the peaches in olive oil and chopped rosemary. This will give a nice fragrant addition to the peaches.
Grill your peaches
Then, you need to grill them on medium heat for a couple of minutes on the exposed flesh until you get nice char marks. Be careful when you manipulate them to avoid bruising or damaging them before serving. It’s ok to serve them at room temperature.
Plate your salad
Once your peaches are ready, it all comes down to a nice plating. Firstly, put your prosciutto slices on the plate and pinch them to get volume and texture. Then, add your peaches flesh side up, spread your goat cheese crumbles and top with the arugula salad mixed with the vinaigrette. Finally, finish with a drizzle of olive oil, salt & pepper, and you’re done!
- 4 ripe peaches
- 8 slices of prosciutto
- 1/4 cup of fresh crumbled goat cheese
- 2 tbsp olive oil
- 1 tbsp of fresh rosemary, finely chopped
- 4 cups of arugula
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tbsp plain yogurt
- Salt and Pepper
- Whisk vinaigrette ingredients together.
- Cut the peaches in halves and remove the pit.
- Marinate the peaches with olive oil and rosemary. Reserve.
- Start your grill and bring to medium heat.
- Grill your peaches to get nice char marks (3-4 minutes). Reserve.
- Add the arugula to a large bowl and mix in the vinaigrette.
- To plate, pinch the prosciutto slices on your plates, add your two peach halves, small pieces of goat cheese and finish with your arugula salad. Drizzle with a bit of olive oil and season with salt and pepper.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.