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.
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.