Grilled Peach Salad with avocado, tossed with aged balsamic vinegar first, then finish with fresh arugula and salty crisp prosciutto for that ultimate summer peach salad feast!
Remove the core of the peaches (see notes/video). If using an outdoor grill, slice the peaches in half. If using an indoor grill pan, slice the peaches in quarter.
Preheat grill on medium-heat. In the meantime, Lightly brush the peaches with olive oil over the cut sides.
To the grill, place peaches, cut sides down, grill uncovered, until the peaches are well charred, about 3-4 minutes on each side, or until you have grill marks.
In the meantime, crisp up the prosciutto over a skillet with little oil or grill them until crisp. Set the peaches aside to cool and crumble the prosciutto.
To assemble the salad, add arugula to a large serving plate along with peach slices. Add avocado, cantaloupes, and basil. Drizzle with aged balsamic and a dash of olive oil. Top it off with prosciutto crumbles.
Video
Notes
Feel free to play around the quantity of arugula, basil, and aged balsamic to your own liking.
Bacon will be a great substitute if you can’t find prosciutto.