Grilled Peach and Prosciutto Salad

0 3 5 minutes read

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.

Jump to Recipe Print 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 rustic white plate.

There’s something about grilled peaches that instantly elevates a dish. In this salad, they bring a gentle sweetness and a bit of char that pairs beautifully with prosciutto, Boursin, and a drizzle of balsamic glaze.

This salad is light but satisfying, polished without being complicated.

When I first served this to my husband, he was taken aback and said it looked like something you would enjoy at a patio table in a charming little bistro. I took that as a win, and I think you will too.

Reasons to Love This Recipe

It’s simple, but it feels like something special. You don’t need much to make this salad shine—just a few good ingredients that really work together.
Grilled peaches are a game-changer. They caramelize beautifully and add a subtle sweetness that makes each bite stand out.
It looks beautiful without much effort. The peaches, cheese, and prosciutto rosettes come together in a way that feels composed but not fussy.
The flavor balance is just right. Creamy, salty, sweet, fresh—it’s all there, and it all works.
Great for easy entertaining. It works as a light lunch, a first course, or even part of a summer dinner spread. However you serve it, it always gets noticed.

Ingredient Overview

Be sure to check out the full recipe and ingredient list below

Labeled ingredients for grilled peach & prosciutto salad on a white marble surface: mixed greens, peaches, prosciutto, Boursin cheese, roasted almonds, and balsamic glaze.

Each ingredient in this salad plays a key role in balancing flavors and textures, but there’s room for flexibility. Here’s what makes each one special, along with some easy swaps if needed.

Peaches. Grilling caramelizes the natural sugars, adding a smoky-sweet flavor that’s irresistible and takes this salad to the next level! Choose ripe but firm peaches so they hold their shape when grilled. You can swap nectarines, apricots, or even fresh figs.
Mixed Greens. A blend of red lettuce, spinach, romaine, and carrot greens create a beautiful and textured base. Carrot greens add texture and have a similar flavor to parsley. You can also use arugula, butter lettuce, or baby kale.
Prosciutto. Prosciutto’s delicate saltiness balances the sweetness of the peaches. Rolling slices into rosettes makes for an elegant touch. Learn how to make prosciutto rosettes at She Keeps a Lovely Home. You can swap Serrano ham, pancetta, or smoked salmon.
Boursin Cheese. Soft, creamy, and full of herbs, this cheese brings richness and blends naturally into each bite without overpowering the other flavors. You can substitute goat cheese, feta, or ricotta.
Toasted Almonds. Toasted almonds bring texture and a nutty depth of flavor. Lightly toasting them enhances their flavor. You can also use pecans, walnuts, or pumpkin seeds.
Balsamic Glaze. A tangy drizzle that enhances the flavors and ties everything together. If you don’t have balsamic glaze, you can substitute honey mixed with balsamic vinegar (for a quick homemade version), pomegranate molasses (for a deeper fruitiness), or maple syrup with a splash of apple cider vinegar (for a milder alternative).

How to Make It

Grill the peaches. Halve and pit the peaches, then grill them cut-side down over medium heat until charred and caramelized, about 3–4 minutes per side. Let them cool slightly, then peel off the skins if desired.
Toast the almonds. In a dry skillet over medium heat, toast the almonds for 3–5 minutes, stirring often.
Assemble the salad base. Arrange your greens on a serving platter or in a wide salad bowl.
Slice and layer. Slice the grilled peaches into wedges and place them over the greens along with dollops or crumbles of Boursin and the toasted almonds.
Make the prosciutto rosettes. Cut each slice of prosciutto in half, fold each piece lengthwise, then roll into a spiral to form a small rosette. Tuck them gently into the salad.
Finish with balsamic glaze. Drizzle lightly over the top just before serving.

Grilled Peach & Prosciutto Salad close-up featuring caramelized peaches, prosciutto rosettes, Boursin cheese, toasted almonds, and fresh mixed greens drizzled with balsamic glaze.

Tips for Success

Use ripe but firm peaches. They should give slightly when pressed but still hold their shape on the grill without turning mushy.
Don’t skip the almond toasting. It adds extra flavor and texture and only takes a few minutes.
Let the peaches cool before peeling. The skins will slip off easily once they’ve rested for a bit after grilling.
Compose the salad with intention. This is a simple dish, but layering the ingredients thoughtfully makes it feel special on the plate.

Storage

This salad is best enjoyed fresh, right after assembling. The grilled peaches and greens tend to soften quickly, and the prosciutto can lose its delicate texture. That said, you can prep a few components ahead of time to save time:

Grilled peaches. Grill and store in an airtight container in the fridge for up to 2 days. Let them come to room temperature before assembling the salad.
Toasted almonds. Once toasted and cooled, store in an airtight container at room temperature for up to a week.
Mixed greens. Wash and dry thoroughly, then store in a salad spinner or container with paper towels to absorb moisture. Use within 2 to 3 days.
Boursin cheese and prosciutto: Keep refrigerated and unopened until just before serving.

Grilled Peach & Prosciutto Salad close-up with caramelized peaches, prosciutto rosettes, Boursin cheese, toasted almonds, and fresh mixed greens drizzled with balsamic glaze.

Prep Time:10 minutes

Cook Time:8 minutes

Total Time:18 minutes

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

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

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.