Grilled Peach and Prosciutto Salad with Balsamic Glaze

A light and refreshing salad featuring grilled peaches, salty prosciutto, and a tangy balsamic glaze. Perfect as a starter before a rich and spicy risotto.

Prep Time

15 minutes

Total Time

25 minutes

Calories

345 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.46/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Dessert•Salad•Appetiser

Cuisine:

Italian

Main Ingredient:

Rice

Cooking Style:

Grilling

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

2mediumPeaches(halved and pitted)

£1.20

4ozProsciutto(thinly sliced)

£3.50

5ozArugula(baby arugula)

£1.75

0.5cupBalsamic Vinegar(good quality balsamic vinegar)

£0.75

1tablespoonHoney(optional, for extra sweetness in the glaze)

£0.15

2tablespoonsOlive Oil(extra virgin olive oil)

£0.20

to tasteSalt

to tasteBlack Pepper(freshly ground)

2ozGoat Cheese(crumbled (optional))

£1.50

0.3cupFresh Basil(chopped, for garnish)

£0.80

Total Cost

£9.85

£2.46 per serving

Instructions

1.
Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey (if using). Bring to a simmer over medium heat and cook for 8-10 minutes, or until the vinegar has reduced and thickened into a syrupy consistency. Be careful not to burn it. Let it cool slightly.
2.
Grill the Peaches: Preheat a grill pan or outdoor grill to medium heat. Brush the cut sides of the peach halves with olive oil. Grill the peaches, cut-side down, for 3-5 minutes, or until grill marks appear and the peaches are slightly softened. Flip and grill for another 2 minutes.
3.
Assemble the Salad: In a large bowl, gently toss the arugula with a drizzle of olive oil, salt, and pepper. Divide the arugula among four plates.
4.
Arrange the Salad: Top each bed of arugula with grilled peach halves, prosciutto slices, and crumbled goat cheese (if using).
5.
Drizzle and Serve: Drizzle the balsamic glaze over the salads. Garnish with fresh basil and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (120g)

345 kcal / 1443 kJ

Carbs

21g

8% of RDA

Fat

22g

31% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

17 g

19% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a smoky flavor, use an outdoor grill with wood chips.

If you don't have a grill, you can pan-sear the peaches in a skillet with olive oil.

Adjust the amount of balsamic glaze to your liking.

Add a sprinkle of toasted pine nuts for added texture.

Cooking Equipment

Grill pan or outdoor grill

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Chicken and Chorizo Risotto

A creamy and flavourful risotto with chicken, chorizo, and a touch of spice.

45 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Limoncello Panna Cotta with Fresh Berries

A light and creamy Italian dessert infused with the bright citrus flavor of limoncello, served with fresh berries. A perfect complement to a rich and savory dish like spicy sausage risotto.

4 hours 25 minutes

4 servings

Easy

"The light and creamy Limoncello Panna Cotta offers a cool and refreshing end to the meal, balancing the richness and spice of the risotto. The bright citrus notes of the limoncello cleanse the palate, and the fresh berries provide a burst of fruity sweetness, creating a satisfying and light finish."

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Grilled Peach and Prosciutto Salad with Balsamic Glaze

Ingredients

Instructions