Grilled Peach Salad with Prosciutto and Mozzarella

August 11, 2011 · 0 comments

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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