Grilled Peach & Prosciutto Salad

Servings 4 servings
Prep Time 10 minutes


  • 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


  1. Heat a grill or grill pan to medium-high.

  2. 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.

  3. Place the peaches cut side down on the grill and cook, uncovered, until nice grill marks have formed, about 3 minutes per side. 

  4. Lay the prosciutto slices on the hot grill or grill pan and cook until crispy, 1 to 2 minutes per side. 

  5. 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. 

  6. Crumble the crispy prosciutto on top of the salad and serve immediately.