Grilled Peach Salad

This Grilled Peach Salad pairs juicy grilled peaches with goat cheese, prosciutto, basil, and a tangy balsamic dressing for the ultimate summer salad.

5 from 1 vote

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Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: 4

Calories: 431kcal

Ingredients

For the dressing:

¼ cup balsamic vinegar
2 Tablespoons honey
1 Tablespoon dijon mustard
¼ cup olive oil
Salt and pepper (to taste)

For the salad:

3-4 freestone peaches (sliced thick)
2 Tablespoons butter (melted)
4 cups mixed greens
3 ounces prosciutto (torn)
2 ounces goat cheese (crumbled)
¼ cup honey roasted almond slices
¼ cup fresh basil leaves (torn)

Instructions

Grease the grill grates with a neutral cooking oil, then preheat to medium high heat (400-450 degrees).
Whisk together the balsamic, honey, and dijon mustard until well combined. Drizzle in the olive oil, whisking constantly to emulsify the dressing. Season to taste with salt and pepper.
Brush the peach slices with butter, then lay on the grill across the grates. Grill for 2-3 minutes or until grill marks have appeared. Flip, then grill an additional 2 minutes or so. Remove to a plate.
In a large bowl or platter, combine the salad greens with the prosciutto, goat cheese, almond slices, and fresh basil. Layer the peach slices on top, then drizzle with the balsamic dressing and serve.

Notes

The peaches can be grilled up to 24 hours in advance and stored in the fridge.
The vinaigrette can be made up to a week in advance and stored in the fridge. Give it a good shake before using.
If you have really high quality aged balsamic or balsamic reduction, you can skip the vinaigrette and just drizzle the salad with balsamic, olive oil, salt and pepper.
Leftover peaches are fantastic with ice cream!

Course Salads

Cuisine American

Keyword grilled peach salad, peach prosciutto salad

Nutrition

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