Grilled Peach & Prosciutto Salad
Adapted from: I Heart Umami
Adapted from: I Heart Umami
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Peach & Prosciutto Salad
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
4 large peaches
3 tablespoons extra virgin olive oil, divided
5 slices prosciutto
2 cups arugula
1 avocado, sliced
½ cantaloupe (about 12 ounces), diced
½ cup loosely packed fresh basil leaves
2 tablespoons aged balsamic vinegar
Directions
- Heat a grill or grill pan to medium-high.
- Slice the peaches in half, remove the pits, then slice them in half again to quarter. Lightly brush the cut sides of the peaches with 1 tablespoon of olive oil.
- Place the peaches cut side down on the grill and cook, uncovered, until nice grill marks have formed, about 3 minutes per side.
- Lay the prosciutto slices on the hot grill or grill pan and cook until crispy, 1 to 2 minutes per side.
- To assemble the salad: In a large serving bowl, combine the grilled peaches, arugula, avocado, cantaloupe and basil. Drizzle the aged balsamic vinegar and remaining 2 tablespoons of olive oil on top. Toss to combine.
- Crumble the crispy prosciutto on top of the salad and serve immediately.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Lori Anne Peaches, 0.5 Pound
Deal
$2.00 avg/ea was $2.25 avg/ea$3.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
Veroni Prosciutto Italiano Slices, 4 Ounce
Deal
$7.99 was $8.99$2.00/oz
Organicgirl Organic Baby Arugula, 5 Ounce
$4.99$1.00/oz
Cailfornia Avocados, 1 Each
$2.99
L&B Fresh Cantaloupe Chunks Bowl, 1.25 Pound
Huge Deal
$6.24 avg/ea was $8.74 avg/ea$4.99/lb
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
Stonewall Kitchen Aged Balsamic Vinegar, 8 Ounce
$9.99$1.25/oz
Directions
- Heat a grill or grill pan to medium-high.
- Slice the peaches in half, remove the pits, then slice them in half again to quarter. Lightly brush the cut sides of the peaches with 1 tablespoon of olive oil.
- Place the peaches cut side down on the grill and cook, uncovered, until nice grill marks have formed, about 3 minutes per side.
- Lay the prosciutto slices on the hot grill or grill pan and cook until crispy, 1 to 2 minutes per side.
- To assemble the salad: In a large serving bowl, combine the grilled peaches, arugula, avocado, cantaloupe and basil. Drizzle the aged balsamic vinegar and remaining 2 tablespoons of olive oil on top. Toss to combine.
- Crumble the crispy prosciutto on top of the salad and serve immediately.