This recipe for Grilled Peach & Prosciutto Salad with a Lemon-Basil Vinaigrette by our Dooable Health Coach and Nutritionist, Thaís Luy!
This salad brings together the sweetness of grilled peaches, the savory crispiness of prosciutto, and the creaminess of feta on a bed of arugula. Drizzled with a zesty vinaigrette, it’s the perfect summer dish!
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
- 2 ripe but firm peaches, halved and pitted
- 1 tablespoon Riojana EVO olive oil
- 4 slices Fiorfiore Prosciutto Italiano
- 2 cups Organic Girl baby arugula
- 1/4 cup Organic Valley feta cheese, crumbled
Dressing:
- 2 tablespoons fresh basil leaves, chopped
- 1 tablespoon fresh lemon juice
- 2 tablespoons Riojana EVO olive oil
- Salt and freshly ground black pepper to taste
Instructions:
- Preheat a grill pan or outdoor grill to medium heat. Brush the cut sides of the peaches with the 1 tablespoon of olive oil.
- Grill the peaches for 3-4 minutes per side, or until grill marks appear and they are slightly softened. Remove from the grill and let cool slightly.
- While the peaches are cooling, lightly crisp the prosciutto in a dry skillet over medium heat for 1-2 minutes per side until crispy. Crumble or tear into pieces.
- In a small bowl, whisk together the chopped basil, lemon juice, and 2 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
- In a medium bowl, gently toss the arugula with half of the lemon-basil vinaigrette.
- Divide the arugula among plates. Slice the grilled peaches and arrange them over the arugula. Sprinkle with the crispy prosciutto and crumbled feta cheese.
- Drizzle the remaining vinaigrette over the salads.
Macros (per serving, estimated): Calories: 250, Protein: 12g, Fat: 18g, Carbohydrates: 10g
Nutritional Information (estimated): This salad is a good source of vitamins A and C from the peaches and arugula and provides protein and calcium from the prosciutto and feta. The olive oil offers healthy monounsaturated fats.