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You must try this Grilled Peach and Proscuitto Salad. It feels special enough for entertaining, but comes together easily for a simple summer dinner.
This salad is seriously one of the most delicious things i’ve whipped up in awhile. And the best part is it only calls for a few ingredients and it’s really easy to make. The intense summer heat is lingering here in Texas, and this salad with the addition of grilled peaches wrapped in proscuitto is just what the doctor ordered.
Why You’ll love this Grilled Peach Salad
For starters, the combination of sweet juicy peaches, with the salty proscuitto, and creamy goat cheese is truly *chefs kiss*. The peaches get a little smoky from the grill and pairs absolutely perfectly with the crisp of the proscuitto. The rest of the salad is simple but compliments the peaches in the best way. Arugula tossed with thinly sliced red onion, chopped walnuts, fresh basil, creamy goat cheese, topped off with the grilled proscuitto wrapped peaches and tossed with a honey balsamic vinaigrette.
Ingredients Needed
- Arugula
- Peaches
- Proscuitto
- Red Onion
- Walnuts
- Goat Cheese
- Basil
- Olive oil
- Balsamic Vinegar
- Honey
- Dijon Mustard
- Garlic
A Salad Bowl I use on Repeat
A beautiful salad deserves a beautiful bowl! I’ve been loving the Dexas Signature Salad Bowl for a long time now, and it’s no surprise it was my go-to for tossing and serving this grilled peach and proscuitto salad. It comes in two sizes and colors, and is simple, timeless, and really durable. From weeknight dinners to entertaining, it’s one of those multi-purpose kitchen items that I find myself reaching for again and again. *the bowl pictured is the 11.5 inch in sage green.
What to serve with Grilled Peach & Proscuitto Salad
I love this salad all on it’s own, however, I would recommend serving it with:
- Grilled Chicken or Salmon– either one is light, healthy, and fairly easy. My personal favorite is salmon, the richness works so well with the peaches and balsamic.
- Grilled Shrimp– a light and summery option.
- Crusty sourdough or toasted baguette– a little crunch is ideal with the creaminess of this salad. It’s also great to soak up all that yummy balsamic!
THANK YOU TO DEXAS FOR SPONSORING THIS POST! IF YOU AREN’T FAMILIAR WITH THE COMPANY, PLEASE HEAD TO THEIR WEBSITE TO CHECK OUT ALL OF THEIR BEAUTIFUL, FUNCTIONAL, AND DURABLE PRODUCTS. THEY ARE A FAMILY OWNED BUSINESS BASED OUT OF DALLAS AND A LONG TIME PARTNER OF MINE.
PrintGrilled Peach and Proscuitto Salad
Ingredients
- 5 oz arugula
- 3 ripe but firm peaches
- 6–7 thin slices of proscuitto, torn in half
- 1/4 small red onion, thinly sliced
- 1/2 cup honey goat cheese
- 1/2 cup toasted walnuts or pecans
- Fresh basil, torn, for serving
Honey Balsamic Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 T honey
- 2 tsp dijon mustard
- 3 cloves garlic, minced
- Salt + pepper, to taste
Instructions
- Whisk all dressing ingredients together and store in refridgerator until ready to serve.
- Pre-heat outdoor grill or grill pan to medium high heat.
- Cut peaches in half and remove pits, and then cut each half in half again.
- Wrap proscuitto around each peach section, option to secure with a bamboo skewer.
- Brush each piece lightly with olive oil and place onto grill. Grill, turning often, until the proscuitto gets crisp around the edges and the peaches begin to caramelize, about 7-8 minutes. (time varies depending on your grill).
- Assemble salad by adding arugula to your salad bowl, followed by red onion, walnuts, goat cheese, grilled peaches and torn basil. Toss with dressing just before serving.
- Enjoy!!
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