Grilled Peach & Prosciutto Salad
July 15, 2024
Our Grilled Peach & Prosciutto Salad is a real overachiever: it’s light and fresh, thanks to fresh arugula and sweet peaches, but it’s sturdy and filling, too, courtesy of the creamy avocado. The flavors are sophisticated — there’s the sweet-smoky chiaroscuro of the peaches, the bright pop of the basil, the peppery arugula and the salty prosciutto. It’s a salad with depth, texture and bold flavor in every bite and it’s on the table in just 10 minutes.
SERVINGS
4
PREP TIME
10 min
COOK TIME
10 min
Ingredients
-
4large peaches
-
3tablespoons extra virgin olive oil, divided
-
5slices prosciutto
-
2cups arugula
-
1avocado, sliced
-
½cantaloupe (about 12 ounces), diced
-
½cup loosely packed fresh basil leaves
-
2tablespoons aged balsamic vinegar
Directions
-
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.
Recipe adapted from: I Heart Umami
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.