Peach and Prosciutto Salad Recipe

Grilled Peach & Prosciutto Salad with caramelized peaches, prosciutto rosettes, Boursin cheese, toasted almonds, and fresh mixed greens drizzled with balsamic glaze, served on a white plate.

Grilled peaches, prosciutto, creamy Boursin, and toasted almonds come together in this simple yet elegant salad. It’s fresh, flavorful, and perfect for summer meals or easy entertaining.

Prep Time10

Cook Time8

Total Time18

Servings: servings

Calories: 277kcal

Ingredients

4 large peaches ripe but firm, halved and pitted (Note 2)
4 cups mixed greens such as red lettuce, spinach, romaine, and carrot greens (Note 2)
4 slices prosciutto
½ cup Boursin cheese Garlic & Fine Herbs recommended, crumbled or dolloped
¼ cup toasted almonds (Note 3)
Balsamic glaze for drizzling

Instructions

Preheat the grill to medium heat (around 375 F). Lightly oil the grates to prevent sticking.
Place 4 large peaches cut-side down on the grill and cook for 3-4 minutes until grill marks appear. Flip and grill skin-side down for another 3-4 minutes.
Let the peaches cool slightly, then gently slip off the skins. They should peel away easily after grilling. (Note 4)
Arrange 4 cups mixed greens on a serving platter or in a large salad bowl.
Slice the grilled peaches into wedges and layer them over the greens along with the ½ cup Boursin cheese (crumbled) and ¼ cup toasted almonds.
To create prosciutto rosettes: Cut each slice of prosciutto in half. Take each half, fold it in half lengthwise, then roll it up into a spiral to form a delicate rosette. Gently place the rosettes throughout the salad.
4 slices prosciutto
Drizzle balsamic glaze over the salad just before serving. Start with a light drizzle and add more to taste. Enjoy immediately.
Balsamic glaze

Notes

Peaches should be fragrant with a slight give when pressed but not overly soft. Too firm, and they won’t caramelize well; too soft, and they’ll turn mushy on the grill.
We deliberately chose greens that were harvested in their natural form to create a fresh, farm-to-table aesthetic. The combination of red lettuce, spinach, the greenest part of romaine, and carrot greens adds both visual appeal and a subtle depth of flavor.
Toasting the almonds enhances their crunch and brings out their natural nuttiness. You can toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently until golden and fragrant. You can also opt for roasted, lightly salted, almonds.
Grilling the peaches with the skin on helps them hold their shape, prevents sticking, and enhances caramelization. Once grilled, the skins should slip off easily, making them softer and more enjoyable in the salad.

Nutrition