Fresh Summer Grilled Peach Salad with Arugula & Prosciutto

A warm summer evening is the perfect backdrop for a vibrant salad that captures the essence of the season. This Fresh Summer Grilled Peach Salad with Arugula & Prosciutto combines juicy peaches, peppery arugula, and the savory touch of prosciutto for a dish that’s as refreshing as it is delightful. With a prep time of just 15 minutes, this salad’s grilling technique elevates the flavors and brings everything together beautifully.

This recipe is ideal for those looking to impress at a summer gathering or simply enjoy a light dinner on a warm night. Make it ahead of time and store the components separately for an easy assembly right before serving.

Why You’ll Love This Recipe

• The sweet grilled peaches provide a unique flavor contrast with the salty prosciutto.
• Fresh arugula adds a peppery bite that balances the richness of the dish.
• A simple homemade dressing brings brightness without overpowering the ingredients.
• The vibrant presentation makes it a stunning addition to any summer table.

What You’ll Need

You’ll need to gather fresh and quality ingredients for this delightful salad.

For the Salad

• 3-4 ripe but firm peaches, halved and pitted
• 4 cups fresh arugula
• 6 ounces thinly sliced prosciutto

For the Dressing

• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• 1 teaspoon honey, optional
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

For Serving

• Optional toppings: crumbled goat cheese or shaved Parmesan

Choose firm peaches for the best results.

Substitutions & Swaps

• Arugula can be substituted with spinach.
• Prosciutto can be replaced with turkey or chicken slices.
• Balsamic vinegar can be swapped for red wine vinegar.
• Goat cheese can be exchanged for feta for a different flavor.

How to Make It

Follow these simple steps to create your fresh salad.

Preheat the Grill

Preheat the grill or grill pan to medium-high heat (about 400°F).

Grill the Peaches

Brush each cut side of the peaches with about 1 tablespoon of olive oil. Place the peaches cut-side down on the hot grill. Grill for 3-4 minutes until golden grill marks appear and peaches soften slightly. Flip and grill the skin side for another 2 minutes.

Whisk the Dressing

In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey (if using), lemon juice, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad

On a large platter or salad bowl, arrange the arugula and tear the prosciutto into bite-sized pieces. Slice the grilled peaches into wedges and add to the greens. Drizzle the dressing evenly over the salad and toss gently to combine. Sprinkle optional cheese on top if desired.

How to Store It

Fridge: Store in an airtight container for up to 2 days.
Freezer: No, best enjoyed fresh.
Reheat: Not recommended; serve chilled.

Tips for Best Results

• Use ripe but firm peaches for optimal grilling.
• Ensure the grill is hot to get the perfect char on the peaches.
• Feel free to experiment with different cheese toppings for extra flavor.
• Toss the salad gently to avoid bruising the greens.

Serving Suggestions

• Pair with a chilled rosé for a refreshing summer meal.
• Serve alongside grilled chicken or fish for a complete dinner.
• Bring to barbecues or picnics for a crowd-pleasing side.