grilled peach prosciutto salad

Grilled Peach Prosciutto Salad & Peach Cobbler

Did anyone chase The Peach Truck last week? Or grab some local peaches at the orchard or farmers market? I did!! I absolutely love having an influx of ripe, fresh fruit because it encourages me to utilize it in different ways. Yesterday, we had waffles with whipped cream and macerated peaches. Today’s Meal Time Monday was this stunning Grilled Peach Salad that came out even prettier than I imagined it and a comforting Peach Cobbler that made the whole station smell like your nana’s kitchen. This Wednesday I’m planning on making peach pies to freeze! There will be peach salsa, peach crisp, and maybe a Dutch baby this week. I bought 30 lbs of peaches and I’ll be lucky to have any left to freeze or can. What are you making with yours?

grilled peach prosciutto salad

Grilled Peach and Prosciutto Salad

Course Salad
Cuisine American


  • 4 ripe peaches
  • olive oil
  • 1 bag arugula, about 5-7 oz
  • 8 oz burrata cheese
  • 4-6 slices prosciutto, torn
  • 1/2 cup pistachios, roughly chopped

Sweet & Hot Serrano Dressing

  • 1 serrano pepper, seeded and finely diced
  • 2 tbsp red onion, minced, or 1 green onion, minced
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tbsp peach preserves, can sub with honey
  • salt and pepper, to taste


  • Halve or quarter the peaches and lightly brush with olive oil. Heat a grill pan or outdoor grill to medium high heat. Grill the peaches for about 2-3 minutes per side to heat and caramelize the sugars.
  • Make the dressing by mixing all the dressing ingredients in a small bowl and seasoning to taste with salt and pepper. Lightly toss the arugula with some of the dressing and arrange on a platter. Top with the grilled peaches, burrata cheese, prosciutto, and pistachios. Drizzle with additional dressing, if desired.
Keyword seasonal produce
peach cobbler

Peach Cobbler

Course Dessert
Cuisine American


  • 6-8 small, ripe peaches, peeled and sliced
  • 1/3 cup brown sugar
  • 1 pinch salt
  • 1 tbsp flour


  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown sugar
  • 3/4 stick butter, cold and cut into small pieces
  • 3/4 cup buttermilk
  • granulated sugar, for sprinkling


  • Preheat oven to 400.
  • In a medium bowl, toss the sliced peaches with the sugar, salt, and flour. Transfer to a baking dish.
  • Meanwhile, mix together the flour, baking powder, salt, and brown sugar. Cut or rub the butter in to the flour until it resembles coarse meal. Add the buttermilk and stir to form a sticky dough. Remove the baking dish from the oven and dollop the dough on top of the peaches, then sprinkle the tops with sugar.
  • Bake for 25-30 minutes until the peach filling is bubbly and the cobbler topping has browned nicely.
Keyword seasonal produce

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