This Grilled Peach and Prosciutto Salad combines sweet and tender grilled peaches, crispy prosciutto, creamy goat cheese, bright basil, shallot and the perfect fig dressing to pull it all together. This salad packs the ultimate summer flavors, is nutrient dense and gluten-free!
Grilled peaches taste like sunshine and summer to me. They work wonderfully in this salad, which combines sweet and salty, creamy and crunchy, delicate and bold all in one bowl.
This salad is the perfect thing to serve alongside any grilled entrée. Such an upgrade from the usual backyard BBQ options and it is SO good. It will surely be hit.
How To Select The Perfect Peaches
Finding the perfect peach can be tricky, here are some tips!
Look For Local
If peaches can be grown where you live, local is always best! Local peaches don't have to be transported far which means they can be picked when ripe and have less risk of being damaged.
Examine Color & Aroma
Flavorful peaches should have a bright color and a deliciously sweet smell. Green hues may indicate that a peach was picked too early.
Gently Squeeze It
Gently press in to the peach near the stem. There should be a small amount of give but it should not dent significantly. A firmer peach will work better for grilling, but a peach that is too firm means that it is unripe.
Store Carefully
We all know peaches bruise easily. When a peach bruises it causes the fruit to oxidize, meaning it will go bad quicker. Store peaches stem side down, in a single layer to avoid bruising.
How To Grill Peaches
Grilled peaches make the perfect addition to a summer salad and they are SO easy to make! Here's how you perfectly grill ripe peaches:
- Clean grill grates and preheat the grill to a medium heat.
- Slice the peaches in half along the seem. Pull the halves apart and remove the pit, then slice each half into 3 even slices.
- Place the sliced peaches in a resealable gallon-sized bag and gently coat with 2 tbsp. of avocado oil.
- Grill peaches for 5-6 minutes per side or until the peaches have softened. Flip carefully using metal tongs. Look for nice, dark grill marks and peaches that have lost their shape slightly.
Ingredient Notes & Possible Substitutions
- White Peaches - Almost any type of ripe, flavorful peaches would work in this recipe.
- Avocado Oil - Any type of neutral flavored cooking oil can be used for the grilled peaches. However, I would stick to olive oil or avocado oil for the dressing.
- Spring Mix - Baby romaine, baby spinach or arugula (or any combination) could work as the base for this salad.
- Cherry Tomatoes - Cherry tomatoes are recommended in this recipe because they are slightly sweet and less acidic than some other varieties.
- Shallot - Again, shallots have a slight sweetness to them and an almost garlicky flavor. If you don't mind a little kick, you could substitute raw sliced garlic in this recipe in lieu of a shallot.
- Basil - If you don't have basil available you could add some fresh mint to the salad for a slightly different but similar effect.
- Goat Cheese - Fresh burrata would work beautifully in this salad if you don't like goat cheese or just want to try something a little different.
- Prosciutto - Cooked prosciutto is basically like classy bacon, right? Substituting some high quality bacon is acceptable, but prosciutto is definitely preferred. Prosciutto works so well in this recipe because it is made from such simple ingredients and adds a super salty component to the salad.
- Fig Preserves - Fig preserves are used in the dressing and they make the best compliment to the other ingredients in this salad. You could use a variety of preserves in this recipe. If using something other than fig, make sure to select something that goes well with peaches.
Related Recipes
Did you try this Grilled Peach and Prosciutto Salad? I would love to see your creations! Take a photo and tag me on Instagram or leave a photo comment on Pinterest.
Feel free to leave a comment and a rating below. Feedback is always appreciated! 😊
📖 Recipe
Grilled Peach and Prosciutto Salad
Equipment
- Grill
- Tongs
- Resealable gallon size bag
- Salad bowl
- Cutting board
- Knife
Ingredients
Grilled Peaches
- 2 White peaches
- 2 tbsp Avocado oil
Salad
- 6 heaped cups Spring mix
- 1 cup Cherry tomatoes
- 1 Shallot
- 6 slices Prosciutto
- ½ cup Basil Chopped
- 3 ounces Crumbled goat cheese
Dressing
- 2 tbsp Fig preserves
- 1 tbsp Olive Oil
- 2 tbsp White balsamic vinegar
- ¼ tsp Black pepper
- ⅛ tsp Salt
- 1 tsp Minced garlic
Instructions
Grilled Peaches
- Clean grill grates and preheat to medium heat.
- Slice the peaches in half along the seem. Pull the halves apart and remove the pit. Slice each half into 3 even slices.
- Place the sliced peaches in a resealable gallon-sized bag and gently coat with 2 tbsp. of avocado oil.
- Grill peaches for 5-6 minutes per side or until the peaches have softened, developed grill marks and loose their shape slightly.
- Remove peaches from the grill and set aside to be assembled with the salad.
Dressing
- Combine all ingredients for the dressing and whisk together until smooth and lump free. Set aside.
Salad
- Heat a skillet over medium heat. Tear apart the prosciutto and add to skillet. Cook until the prosciutto becomes crispy. This should only take about 30 seconds. Remove from pan and allow to cool.
- Halve the tomatoes. Peel and thinly slice the shallot. Slice the basil leaves.
- Combine all ingredients for the salad in a large salad bowl with the exception of the peaches. Toss the salad with the dressing so that it is completely coated but not soggy. Arrange the peaches throughout the salad and serve.
Pam Doolittle says
Hello summer flavors to close out a busy and hot afternoon. Complimented this dinner with a bubbly and chilled prosecco. I did need extra dressing!
foodbornewellness.com says
The prosecco sounds ah-mazing and thanks for the note about the dressing!!