Grilled Prosciutto Peach Salad

Before I unleash the deluge of Autumn recipes, I wanted to sneak in one last recipe utilizing Summer produce. We still have a few vendors selling peaches at our Farmer's market, and although I'm thrilled to see pumpkins and apples popping up, I will miss these succulent stone fruits when they hibernate until next year.

This is our favorite go-to salad when I'm in a pinch. I love the combination of salt and sweet and it's really simple to make when you're already grilling meat for dinner. The proscuitto wrapped peaches also make a great appetizer all on their own!

Grilled Prosciutto Peach Salad




  • 2 ripe yellow peaches, pitted and cut into 12 slices
  • 12 thin slices of prosciutto
  • 6 cups baby arugula
  • 2 tablespoons slivered almonds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper


  1. Preheat a grill to medium heat.
  2. Wrap each peach slice with a thin slice of prosciutto.
  3. Grill the peaches over medium heat for 3-4 minutes on each side, until the prosciutto is crisp and peaches are slightly tender.
  4. Toss the arugula with the almonds, olive oil, vinegar, and a pinch of sea salt and cracked pepper.
  5. Serve the grilled peaches over the dressed arugula.