Grilled Peach Salad with Prosciutto and Blue Cheese

Grilled peach salad is one of those dishes that looks impressive, tastes gourmet, and secretly takes very little effort. Sweet, smoky peaches, salty prosciutto, creamy blue cheese, and a tangy balsamic glaze come together in minutes.

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Whether you’re hosting a dinner party or just want a fresh weeknight meal, this salad delivers big flavor with simple ingredients. With a few smart swaps, you can easily adapt it to your tastes and what you already have in your kitchen.

Ingredients for Grilled Peach Salad

Start by gathering all your ingredients so prep feels quick and stress-free.

• 4 ripe but firm peaches, halved and pitted
• 6 cups mixed greens (spring mix, arugula, or baby spinach)
• 4–6 slices prosciutto, torn into bite-size pieces
• 1/3 cup crumbled blue cheese
• 1/4 cup candied or toasted nuts (pecans, walnuts, or almonds)
• 2–3 tbsp extra-virgin olive oil (plus a little for brushing peaches)
• Salt and freshly ground black pepper to taste
• 2–3 tbsp balsamic glaze (store-bought or homemade)
• Optional add-ins: thinly sliced red onion, fresh basil, or mint leaves

Choose peaches that are fragrant and slightly firm so they hold their shape on the grill. Mixed greens add texture and color, while prosciutto and blue cheese bring richness and a savory edge.

Action tip: Lay out all ingredients on the counter before you start grilling so assembly is fast and your peaches don’t cool down too much.

Simple Step-by-Step Instructions

This salad comes together in just a few easy steps, making it perfect for busy nights or last-minute entertaining.

• Preheat a grill or grill pan to medium-high heat and lightly oil the grates
• Brush the cut sides of the peach halves with a little olive oil
• Place peaches cut-side down on the grill and cook for 3–4 minutes until grill marks appear
• Flip and grill for another 1–2 minutes to soften slightly, then remove and let cool briefly
• Slice the grilled peaches into wedges once cool enough to handle

Now assemble the salad:

• Add mixed greens to a large serving bowl or platter
• Drizzle with 2–3 tablespoons of olive oil, season lightly with salt and pepper, and toss
• Top with grilled peach wedges, torn prosciutto, blue cheese crumbles, and nuts
• Finish with a generous drizzle of balsamic glaze and any fresh herbs you’re using

Action tip: Grill an extra peach or two and store the slices in the fridge for up to 2 days so you can quickly build another salad or add them to lunch bowls.

Smart Ingredient Swaps and Variations

You can easily customize this grilled peach salad to fit different tastes, diets, or what you have on hand.

Swap the greens:

• Use peppery arugula for more bite
• Try baby spinach or baby kale for a milder, nutrient-dense base

Modify the protein:

• Replace prosciutto with grilled chicken or shrimp for a heartier meal
• Go vegetarian by skipping prosciutto and adding chickpeas or grilled halloumi

Change up the cheese:

• Swap blue cheese for feta, goat cheese, or shaved Parmesan if you prefer milder flavors
• Use dairy-free cheese crumbles for a lactose-free option

Play with fruit and crunch:

• Trade peaches for nectarines, plums, or figs depending on the season
• Use toasted pumpkin seeds or sunflower seeds instead of nuts for a nut-free crunch

Action tip: When experimenting with swaps, change only one or two ingredients at a time so you can find your favorite version without overwhelming the balance of flavors.

Extra Tips for Maximum Flavor and Presentation

A few small details can take this salad from good to unforgettable.

For the best grilled peaches:

• Use medium-high heat so you get quick char without turning the peaches mushy
• Don’t move the peaches too soon; let them sit to create clear grill marks

For balanced flavor:

• Taste your peaches first; if they’re very sweet, add a bit more salt and pepper to the greens
• If your balsamic glaze is very thick and sweet, use a lighter drizzle and bump up acidity with a squeeze of lemon

For beautiful presentation:

• Arrange peaches in a fan or spiral over the greens
• Crumble cheese and nuts over the top just before serving so they stay crisp

Action tip: Build the salad on a large platter instead of individual bowls for a striking centerpiece that invites everyone to serve themselves.

Conclusion

Grilled peach salad with mixed greens, prosciutto, blue cheese, and balsamic glaze is a simple yet sophisticated dish that’s perfect for warm-weather meals, dinner parties, or an elevated lunch. With just a few fresh ingredients and quick grilling time, you get a vibrant balance of sweet, salty, creamy, and tangy flavors.

Use the ingredient swaps and tips to tailor the salad to your preferences, and don’t be afraid to experiment with different fruits, greens, and proteins. Next time peaches are in season, fire up the grill and turn them into a centerpiece-worthy salad that feels special without demanding hours in the kitchen.