Oh my gosh, you know those flavors that just scream ‘summer sunshine and long evenings’? This salad is it! When the peaches are perfectly ripe, I swear nothing beats this combination. I’m talking about the most incredible **Grilled Peach Prosciutto Salad** you’ll ever put together. It’s that dance between the caramelized, sweet warmth of the grilled fruit and the sharp, salty bite of the quality prosciutto.

Seriously, don’t knock the sweet/salty combo until you’ve tried it here—it just sings! It’s my go-to when I need something impressive on the table in under twenty minutes, using ingredients that look like they took hours to assemble. Trust me, once you nail the grilling time on those peaches, this recipe rockets straight to your favorites list!

Why You Will Crave This Grilled Peach Prosciutto Salad

I get it, you see a lot of salad recipes online, but this one is different. It’s not just greens with a few toppings thrown on top, no sir. This is an experience! You absolutely need this in your rotation because:

That textural contrast is just divine. You get the soft, slightly smoky peach melting right alongside the salty, crisp snap of the prosciutto. It’s perfect.
It’s outrageously fast! Honestly, the prep time is nothing, and if you have a grill pan, you can whip this up even when you’re starving and impatient.
It looks fancy, right? Like you spent all afternoon fussing over it. But really, we both know it takes practically no time at all to throw together this stunning summer salad.
The dressing! That simple honey-balsamic drizzle pulls everything together. It cuts through the richness of the meat and the sweetness of the fruit so beautifully. You won’t look at a plain vinaigrette the same way again.
It’s beautiful on the plate. Seriously, wait until you see those grill marks on the peaches sitting next to that pink prosciutto—it photographs like a dream!

Essential Ingredients for Your Grilled Peach Prosciutto Salad

The secret to making this **Grilled Peach Prosciutto Salad** truly shine is really about sourcing the best flavor from just a few high-impact items. Don’t try to skimp here, especially on the peaches!

You must make sure your peaches are ripe but still firm enough to hold up on the hot grate. If they are too mushy, they’ll just turn into jam when you look at them wrong! A slightly firm, fragrant peach is what you’re after. That perfect ripeness is what separates a good grilling experience from a total disaster.

2 ripe peaches, halved and pitted—remember, firmness matters!
1 tablespoon olive oil for brushing the fruit.
4 heaping cups of mixed greens—I usually use a spring mix, nothing too bitter.
4 ounces of thinly sliced prosciutto. Don’t just grab thick-cut; the thin stuff crisps up nicer when you toss it around.
1/4 cup crumbled goat cheese. The tanginess is non-negotiable for me!
1/4 teaspoon freshly ground black pepper.

For the Balsamic Vinaigrette

Keep this simple! We don’t want anything overpowering the star ingredients. You just need three things, and you mix them until they finally decide to stop separating. Whisking them vigorously is the best way to get that pretty, smooth emulsion.

2 tablespoons balsamic vinegar
1 tablespoon honey (local, if you have it!)
1/4 teaspoon black pepper (Yes, more pepper! It helps ground the sweetness.)

Expert Tips for Preparing the Perfect Grilled Peach Prosciutto Salad

Okay, we’re moving past just following steps; now we’re getting into the real cooking knowledge that makes this **Grilled Peach Prosciutto Salad** legendary. You want that beautiful char without turning your peaches into sad, caramelized piles of mush.

First thing: resist the urge to crank your grill up to scorching hot! Medium heat is your friend here. Too hot, and you burn the exterior before the inside even warms up. Also, I learned the *hard* way that you can use this exact same grilling principle—low and slow—when you’re working with delicate proteins too, like in my guide on how to cook steak perfectly—it’s all about controlled heat!

Another thing many people forget: don’t try to flip the prosciutto in the salad assembly stage! If you want it slightly chewy and tender, just lay it gently over the greens. If you like it a bit crispier, I suggest crisping it up separately in a tiny bit of oil in a skillet for just a minute before you even start the peaches. It keeps the grill solely focused on getting those gorgeous marks on the fruit!

Grilling Peaches: Heat and Timing Guidance

This technique is everything when it comes to the peaches. You should preheat your grill or pan to a solid medium heat—not blazing hot! Brush the cut sides generously with olive oil so they don’t stick to the grates; that’s critical.

Lay them face down. You’re looking for nice, distinct grill marks, which usually takes about 3 to 4 minutes. When they are ready to flip, they should release easily from the grate. Once you flip them, they only need another few minutes on the skin side just to warm through and get tender. Pull them off right when they start to smell incredible and feel slightly soft when you poke them gently!

Step-by-Step Instructions for Making the Grilled Peach Prosciutto Salad

Now that we have the best ingredients and we know how to treat those peaches right, let’s put this gorgeous **Grilled Peach Prosciutto Salad** together! The key here is timing it so everything is warm, but not piping hot, when you finally serve it up. And remember, we whip up that dressing first so it’s ready to go.

First things first, grab your peaches and brush the cut sides really well with that olive oil. This is our non-stick shield!
Get your grill (or pan) heating up to that happy medium heat we talked about. Lay those peaches cut-side down and let them get those beautiful grill marks for about 3 to 4 minutes. Flip them and grill the skin side for another 3 to 4 minutes until they feel just a bit yielding. Then, take them off the heat so they can cool slightly.
While the grill is working its magic, mix up the dressing! Whisk together your balsamic vinegar, honey, and black pepper in a small bowl until it looks combined. If you need reminders on staying hydrated while you’re cooking, I always keep my water handy, just like I try to remember my advice from how to drink 8 glasses of water each day!
Once the peaches are cool enough to handle, slice those grilled wedges up.
Time to build! In your biggest salad bowl, gently toss the mixed greens with the prosciutto. Don’t mash it, just get everything lightly acquainted.
Artfully arrange those warm peach wedges over the salty meat and greens.
Now, sprinkle that glorious, tangy goat cheese all over the top. Break it up a bit so it distributes nicely.
Drizzle that honey-balsamic dressing over everything right before you bring it to the table. Seriously, don’t dress it too early or those greens will get sad!

Ingredient Notes and Substitutions for Your Grilled Peach Prosciutto Salad

This **Grilled Peach Prosciutto Salad** is pretty forgiving, which I love, but there are definitely a few places where you can switch things up based on what’s in your fridge or what you happen to like better!

You know how the recipe calls for goat cheese? If you’re like my sister and you think goat cheese is a *little* too much tang first thing in the afternoon, don’t sweat it! You can absolutely swap in crumbled feta cheese. Feta gives you that salty crumble factor, but it leans more savory than creamy tangy, which works just as wonderfully against the sweet peaches.

But what about the fruit itself? Sometimes store-bought peaches are heartbreakingly hard, right? If you find yourself stuck with peaches that aren’t quite ready for prime time—and you really want this salad *now*—you can actually substitute firm pears! They won’t caramelize quite the same way, obviously, but a firm Bosc or Anjou pear, sliced and grilled for just 2 minutes per side, gives you that necessary warm fruit element.

Another thing people ask me about is the prosciutto. If you’re worried about crisping it up too much on the grill pan, you can always layer those slices right onto the salad greens while they’re still room-temperature soft. It keeps that lovely, tender chewiness, which honestly, I prefer myself when it comes to this lighter salad.

Serving Suggestions for the Grilled Peach Prosciutto Salad

Since this **Grilled Peach Prosciutto Salad** is so bright and fresh, it really shines as a starter, but it can totally hang as a light lunch all on its own. But if you’re planning a full summer spread, you just can’t go wrong with pairing it with something simple that won’t compete with those incredible flavors.

For a perfect light dinner, I usually aim for high-quality, simple grilled protein. Think about a beautiful flank steak seasoned super simply with salt and pepper, or maybe some grilled chicken breast. Because we have a lot of flavor coming from the peaches and the prosciutto, keeping the main course straightforward really lets the salad steal the show.

If you are doing a brunch or just want a refreshing pairing, you absolutely have to try making some homemade peach lemonade alongside this. It sounds like overkill using peaches twice, but trust me, the cold, tart refreshment is the perfect contrast to the warm, savory salad. You can find my favorite non-too-sweet recipe for peach lemonade right here!

Honestly, this salad is so good, sometimes I just make a giant platter of it and call it dinner—maybe topped with a bit of grilled shrimp if I want a little extra protein kick. It’s that versatile!

Storage and Make-Ahead Tips for This Grilled Peach Prosciutto Salad

Okay, let’s be real. While this **Grilled Peach Prosciutto Salad** is truly best enjoyed the second it comes off the grill, sometimes life gets busy, or maybe you just made too much (which is never really a bad thing!). The tricky part here is that we have warm fruit, salty meat, and delicate greens all interacting, and greens do NOT like to wait around.

Don’t even *think* about assembling the whole thing ahead of time. If you toss the dressing onto the mixed greens even an hour ahead of time, you’re going to end up with a soggy, sad pile of wilted leaves. We want texture, remember? So, the key is component storage!

The grilled peaches are surprisingly sturdy, though! Keep them in an airtight container in the fridge. They actually keep their shape really well for a couple of days. They might lose a tiny bit of that fresh-off-the-grill warmth when you pull them out, but they’re still delicious cold or gently rewarmed later.

What about the prosciutto and cheese? Those are super easy. Keep the prosciutto wrapped tightly in the fridge, and the crumbled goat cheese can stay in its container. Store the dressing in a jar—give it a shake before you use it, of course.

To make things go faster when you want to enjoy this salad later in the week, do all the cooking upfront! Grill your peaches, make your dressing, and have your greens washed and dried. When it’s time to eat, you just assemble everything in about three minutes flat. It’s the quickest way to enjoy that summer perfection without doing all the work twice!

Frequently Asked Questions About the Grilled Peach Prosciutto Salad

Can I use canned peaches instead of fresh for this salad?

Oh, please don’t! If you can swing it, fresh grilled peaches are the entire reason this salad is magical. Canned peaches are already super soft and soaking in syrup, so they will totally dissolve the second they hit the heat. Trust me, the whole point is getting those distinct char lines and that slight structural integrity that only a firm, fresh peach has. If you absolutely *must* use canned, I’d say drain them really well, pat them dry, and just skip the grilling step entirely—treat them like a cold topping mixed right in with the greens. It’s not the same, but it works in a pinch!

What are the best types of greens to use in this Grilled Peach Prosciutto Salad?

I usually grab a spring mix because it’s already washed and has a great texture. But honestly, you need something that can stand up to a little dressing without collapsing immediately. Avoid something like butter lettuce, which is too delicate. A sturdy arugula is fantastic because its peppery bite pairs so well with the goat cheese and the sweetness. If you’re using romaine, make sure it’s chopped small! The goal is to have something that provides a nice, almost crisp base for the heavier ingredients. If you’re looking for ideas on making hearty salads into full meals, check out my thoughts on flavorfully fantastic chicken salad—those principles of hearty greens apply here too!

I want more protein; can I add something extra to this prosciutto salad?

Absolutely! This salad is robust enough to handle more meat or a great vegetarian boost. Because the prosciutto is already salty and rich, you don’t want to add anything too strongly flavored. Grilled chicken breast is a classic addition that works beautifully and keeps things simple. You could also throw on some toasted walnuts for texture if you prefer to skip meat. I’ve even seen people add grilled shrimp right alongside the peaches—that combination of sweet peach and salty shrimp is seriously under-rated!

Estimated Nutritional Snapshot for Grilled Peach Prosciutto Salad

Okay, so while we’re totally focused on how delicious this **Grilled Peach Prosciutto Salad** is, I know a lot of you are watching macros or just curious about what you’re putting into your body. The great news is that because it’s light on heavy starches and loaded with fresh fruit and lean protein from the prosciutto, it keeps things pretty reasonable!

Here’s a quick look at what you can generally expect per serving, assuming the recipe makes two nice-sized portions, like mine usually does. Just remember, these figures are estimates! The quality of your prosciutto and how much dressing you ultimately drizzle on top can change things up a bit.

Calories: Right around 350 calories, which is perfect for a light, satisfying lunch.
Fat: About 20 grams total—most of that healthy fat is coming from the olive oil and the goat cheese.
Protein: A solid 20 grams sourced primarily from that lovely prosciutto.
Carbohydrates: We’re looking at about 25 grams, mostly coming from the natural sugars in the fruit and that touch of honey in the dressing.

It’s a fantastic balance if you ask me! Enjoy every bite knowing you’re getting some great flavor without feeling weighed down later. That’s why I love simple dishes like this so much—they just work!

Grilled Peach Prosciutto Salad

Author: memorecipes.com
Total Time: 18 min
Yield: 2 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple salad featuring grilled peaches, salty prosciutto, and fresh greens.

Ingredients

Scale

2 ripe peaches, halved and pitted
1 tablespoon olive oil
4 cups mixed greens
4 ounces thinly sliced prosciutto
1/4 cup crumbled goat cheese
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon black pepper

Instructions

Brush the cut sides of the peaches with olive oil.
Grill the peaches cut-side down over medium heat for 3 to 4 minutes per side, until grill marks appear and the peaches soften slightly. Remove from heat and let cool slightly.
Slice the grilled peaches into wedges.
In a small bowl, whisk together the balsamic vinegar, honey, and black pepper to make the dressing.
In a large bowl, combine the mixed greens and prosciutto.
Arrange the grilled peach wedges over the greens and prosciutto.
Sprinkle the goat cheese over the salad.
Drizzle the dressing over the salad just before serving.

Notes

You can substitute feta cheese for goat cheese if desired.
Grill the peaches on an outdoor grill or a grill pan.

Prep Time: 10 min
Cook Time: 8 min
Category: Lunch
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 18
Sodium: 750
Fat: 20
Saturated Fat: 8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 25
Fiber: 3
Protein: 20
Cholesterol: 40

Keywords: grilled peach salad, prosciutto salad, summer salad, goat cheese, balsamic dressing