Grilled Peach Salad with Prosciutto and Mozzarella

Adapted from Kitchen Express

This simple dinner salad blends salty, sweet and creamy in a bewitching combination. If you’ve never grilled stone fruit before, I highly suggest you try it. Use ripe juicy peaches for the best flavor.

  • 4 ripe peaches, halved and pitted
  • Olive oil
  • 4 cups mixed greens
  • Juice of 1 lemon
  • Kosher salt
  • Freshly ground black pepper
  • 4 oz. prosciutto, torn into pieces
  • 4 oz. fresh mozzarella, sliced
  • 8 large basil leaves, torn

  • Heat a grill to medium direct heat.
  • Brush the peach halves with a little olive oil to prevent them from sticking to the grates. Place the peaches cut side down on the grill for about 6 minutes, or until they have distinct grill marks and have begun to soften. Turn them over and grill for another 2 minutes. Remove the peaches from the grill and set aside.
  • In a medium bowl, combine the mixed greens with the lemon juice, a drizzle of olive oil, salt and pepper. Toss until coated. Add the prosciutto, mozzarella and basil. ¬†Gently toss again to distribute the dressing.
  • Divide the salad among four plates, then top each with two peach halves.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4


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