Sometimes you just need something fresh, light, and filling. This Peach and Prosciutto Salad is exactly that. It combines sweet grilled fruit with savory protein. You can have this gourmet meal ready in minutes. It is perfect for those warm summer evenings when you want to stay cool.
Why This Recipe Is a Winner
This dish feels like a restaurant meal. But you make it in your own kitchen. It is packed with protein to keep you full and satisfied. The mix of textures is truly incredible. You get crunch from nuts and creaminess from cheese. It is a great way to use seasonal summer fruit.
Simple Method
Grilling the peaches is the secret step here. It takes only four minutes total. You just toss the greens and layer the toppings. Even if you are new to grilling, you can do this. It is a low-stress way to impress your family or a guest.
Simple Ingredients
Most of these items are fresh staples you can find at any market during the warmer months.
- 2 large fresh peaches, pitted and sliced
- 6 oz grilled chicken breast, sliced
- 4 slices (2 oz) Prosciutto di Parma
- 4 oz fresh mozzarella pearls, drained
- 4 cups baby arugula
- 1/4 cup shelled pistachios, toasted
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
Step-by-Step
- Preheat a grill pan or outdoor grill to medium-high heat.
- Lightly brush peach slices with olive oil and grill for 2 minutes per side until char marks appear and fruit slightly softens.
- In a large mixing bowl, toss baby arugula with remaining olive oil, sea salt, and black pepper until evenly coated.
- Divide the seasoned arugula between two serving plates as a base.
- Arrange the grilled peach slices, sliced chicken breast, and mozzarella pearls on top of the greens.
- Tear the prosciutto slices into thin ribbons and distribute them evenly throughout the salad.
- Garnish both servings with toasted pistachios for texture.
- Drizzle the balsamic glaze in a cross-hatch pattern over the assembled salads and serve immediately.
Best Ways to Enjoy It
Serve this on your patio with a glass of cold iced tea. It makes a stunning date night dinner for two. You can also pair it with a slice of toasted sourdough. The colors look beautiful on a large white platter. Set the table and enjoy the fresh air.
Keep It Fresh
This Peach and Prosciutto Salad is best enjoyed right away. The arugula can wilt if left too long with the oil. If you have leftovers, store the components separately in the fridge. Keep the chicken and peaches in airtight containers for two days. Reheat the peaches briefly in a pan for one minute. Assemble just before eating for the best texture.
Tips for Best Results
- Use peaches that are firm but slightly give to pressure.
- Don’t move the peaches too much while they are on the grill.
- Swap pistachios for walnuts if you have those in your pantry.
- Prep the chicken ahead of time to make assembly even faster.
- Add a handful of fresh summer mint for extra brightness.
- Drizzle the balsamic glaze just before serving for a beautiful look.
- Avoid over-grilling the peaches so they don’t turn into mush.
Ways to Switch It Up
- Use creamy burrata cheese instead of mozzarella pearls.
- Swap the chicken for grilled shrimp for a seafood twist.
- Make it vegetarian by omitting the chicken and the prosciutto.
- Try using fresh nectarines if peaches are not at the market.
Common Questions
Can I use a regular pan instead of a grill?
Yes, a cast-iron skillet works perfectly for this recipe. Just heat it over medium-high heat to get those nice sear marks. It will still taste delicious and smoky.
Is this salad good for meal prep?
It is best served fresh for the best crunch. However, you can grill the chicken and peaches ahead of time. Store them separately and assemble the salad when you are ready.
What if my peaches are too soft to grill?
If the fruit is very ripe, just slice it and serve it fresh. It will still be sweet and pair well with the ham. You will just miss the smoky char flavor.
I hope this fresh salad brings a little sunshine to your table. It is the perfect way to celebrate the best of summer produce. Give it a try and enjoy every bite!
— Alex
Ingredients
- 2 large fresh peaches, pitted and sliced
- 6 oz grilled chicken breast, sliced
- 4 slices (2 oz) Prosciutto di Parma
- 4 oz fresh mozzarella pearls, drained
- 4 cups baby arugula
- 1/4 cup shelled pistachios, toasted
- 2 tablespoons balsamic glaze
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon cracked black pepper
Instructions
- Preheat a grill pan or outdoor grill to medium-high heat.
- Lightly brush peach slices with olive oil and grill for 2 minutes per side until char marks appear and fruit slightly softens.
- In a large mixing bowl, toss baby arugula with remaining olive oil, sea salt, and black pepper until evenly coated.
- Divide the seasoned arugula between two serving plates as a base.
- Arrange the grilled peach slices, sliced chicken breast, and mozzarella pearls on top of the greens.
- Tear the prosciutto slices into thin ribbons and distribute them evenly throughout the salad.
- Garnish both servings with toasted pistachios for texture.
- Drizzle the balsamic glaze in a cross-hatch pattern over the assembled salads and serve immediately.
