Description
This isn’t just a salad—it’s summer served on your favorite platter. Sweet grilled peaches meet creamy mozzarella, juicy tomatoes, and salty prosciutto, all drizzled with a balsamic glaze that ties it together like a sunset in sauce form. It’s fast, fresh, and guaranteed to be the dish everyone talks about. Let’s make your patio feel like Tuscany!
Ingredients
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1 large peach, halved & pitted
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1 large heirloom tomato, sliced
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8 oz fresh mozzarella, torn (or burrata)
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6–8 slices prosciutto, cut into strips
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2 handfuls arugula
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Handful of mint leaves, torn
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3 tbsp olive oil
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3 tbsp balsamic reduction (store-bought or homemade)
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Salt & fresh pepper to taste
Instructions
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Grill Peaches: Brush with olive oil. Grill cut-side down 3–4 mins until charred. Let cool slightly, then slice.
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Build the Salad: Spread arugula on a platter. Layer tomato, peach, mozzarella, and prosciutto.
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Dress It Up: Drizzle with olive oil, then balsamic reduction. Sprinkle with mint, flaky salt, and cracked pepper.
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Serve Immediately while peaches are warm and cheese is soft.
Notes
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Firm peaches grill best!
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No grill? Use a hot cast-iron pan or broil.
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Mint gives it zing—swap for basil if you prefer classic.
- Prep Time: 10 mins
- Cook Time: 5 mins
Nutrition
- Calories: 320 kcal per serving
- Fat: 20g
- Carbohydrates: 12g
- Protein: 18g