Grilled Peach Salad with Basil, Mozzarella, and Prosciutto
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
  • 4 peaches, pitted and cut into quarters
  • 4 Tbsp olive oil, divided
  • ¼ cup balsamic vinegar*
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 5 oz fresh arugula
  • 8-10 large basil leaves, chiffonade
  • 4 oz prosciutto
  • 4 oz fresh mozzarella, torn into pieces
  1. Heat your grill to medium heat. Brush the peaches with 1 tablespoon of the olive oil. Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates and have charred grill marks. Flip over and continue grilling for another 4-5 minutes. Remove from grill and set aside.
  2. Add remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper to a small bowl and whisk well or combine in a small container with a tight fitting lid and shake vigorously.
  3. Place arugula and basil in a large bowl and drizzle with the balsamic vinaigrette. Toss gently to coat the arugula. Serve salad topped with the peaches, prosciutto, and mozzarella.
  4. On a large serving platter place the arugula. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of burrata cheese and a basil leaf wherever there is a slice of prosciutto.
  5. Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.
Recipe slightly adapted from Wellness by Kristen
Nutrition Information
Serving size: ⅓ recipe Calories: 444 Fat: 29.3 Carbohydrates: 24.3 Sugar: 20.7 Sodium: 827 Fiber: 3.0 Protein: 23.0 Cholesterol: 53
Recipe by Prevention RD at