Variation
Swap peaches for nectarines or plums for a different stone fruit profile.
Salad · Lunch · Summer · Italian-American
Grilled Peach and Prosciutto Salad with Honey
Celebrate peak stone fruit season with this Grilled Peach and Prosciutto Salad with Honey. A 20-minute summer lunch featuring smoky charred peaches, salty ham, and a sweet honey glaze.
Prep
10 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Mise en Place
- 1
Prep the Fruit
Slice the peaches through the natural seam, remove the pit, and cut each half into two thick wedges.
Tip: Ensure the peaches are slightly firm so they do not fall apart on the grill.
- 2
Whisk the Dressing
In a small glass bowl, whisk together the honey, balsamic glaze, olive oil, salt, and pepper until emulsified.
Tip: Warm the honey for 10 seconds if it is too thick to whisk.
How to Make Grilled Peach and Prosciutto Salad with Honey
Total time: 20 min · Yields 4 servings
- 1
Heat the Grill
Preheat your grill or a heavy cast-iron grill pan to medium-high heat. Lightly brush the cut sides of the peach wedges with olive oil to prevent sticking.
- 2
Sear the Peaches
Place the peach wedges cut-side down on the hot grates. Grill for 3 to 4 minutes without moving them until distinct char marks appear and the fruit softens slightly. Flip and sear the other cut side for 2 minutes.
- 3
Base the Greens
While the peaches are cooling slightly, spread the arugula across a large serving platter. Drizzle with one teaspoon of olive oil and a pinch of salt to lightly season the greens.
- 4
Layer the Proteins
Arrange the warm grilled peaches over the arugula. Gently nestle the torn prosciutto ribbons and chunks of cheese between the fruit slices.
- 5
Add Texture and Dressing
Scatter the toasted nuts over the salad. Use a spoon to generously drizzle the honey-balsamic mixture over the entire plate, ensuring you hit the peaches and cheese directly.
Chef's Tips
- Choose freestone peaches if available, as the pit pulls away much easier than clingstone varieties.
- Do not over-grill; you want the interior of the peach to remain tender, not mushy.
- For extra aromatic flair, rub a few fresh mint leaves between your fingers and scatter them over the salad just before serving.
What to Serve with Grilled Peach and Prosciutto Salad with Honey
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve as a starter for a summer steak dinner.
- Pair with a crusty baguette and salted butter.
- Double the recipe for a light brunch main dish.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Use halloumi cheese instead of burrata for a salty, grilled vegetarian alternative.
Variation
Add a handful of fresh blueberries for extra color and antioxidant punch.
Storage & Reheating
This salad is best enjoyed immediately while the peaches are warm. If you must store it, keep the dressing separate and store the components in airtight containers for up to 24 hours. Note that arugula will wilt once dressed.
Further reading
Frequently asked questions
Can I make this salad ahead of time?
You can prep the ingredients and the dressing ahead, but do not assemble until serving as the arugula wilts quickly.
What if I don't have a grill?
A cast-iron grill pan on the stovetop works perfectly. You can also use a regular non-stick skillet to sear the peaches, though you will lack the char marks.
How do I tell if a peach is ripe enough for grilling?
It should give slightly to gentle pressure but not feel soft or bruised. If it is too ripe, it will turn to jam on the grill.
Can I use honey instead of balsamic glaze?
The recipe uses both, but if you lack balsamic glaze, you can simmer 1/2 cup of balsamic vinegar until it reduces by half to create your own.
Is this salad gluten-free?
Yes, all the primary ingredients in this salad are naturally gluten-free. Always check labels on processed items like balsamic glaze.
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