This Peach and Prosciutto Salad is a bright, summery dish combining ripe peaches and figs with crisp prosciutto and a simple balsamic-honey dressing. Light and refreshing, it makes a wonderful appetizer or side that showcases peak-season produce.
Why you’ll love this recipe
- Ready in minutes—an easy summer recipe that relies on fresh fruit and minimal prep.
- Highly adaptable: swap peaches for other stone fruit like nectarines or plums when needed.
- Add creamy cheese—burrata or fresh mozzarella pairs beautifully with the fruit and prosciutto.
- Grilling the peaches before assembling gives a smoky variation if you want a different flavor profile.
- Works as an appetizer or side and pairs nicely with crusty bread or a light soup.
Ingredients
Use ripe, in-season fruit for the best texture and flavor. Ingredients can be scaled to taste.
- Peaches: 2 ripe peaches, thinly sliced. Substitute nectarines or plums if needed.
- Figs: 5–6 ripe figs, quartered. Gently rinse, remove stems, and cut into quarters.
- Prosciutto: 1–2 ounces, baked until crisp and crumbled over the salad.
- Cherry tomatoes: about ¾ cup, halved.
- Small red chili peppers: 1–2, thinly sliced, or use jalapeño or red pepper flakes to taste.
- Dressing: 1 tablespoon balsamic vinegar, 2 teaspoons honey, 2 teaspoons olive oil—whisk until combined.
- Toppings: Fresh basil, flaky sea salt, and black pepper.
See the full recipe card below for exact measurements and step-by-step instructions.
Substitutions & Variations
A few easy swaps and additions:
- Stone fruit swaps: Use nectarines, plums, or a mix of stone fruit instead of peaches.
- Tomato options: Any ripe tomato works; cherry tomatoes offer bite-sized sweetness.
- Protein alternatives: Substitute crispy bacon or omit the cured meat for a vegetarian version.
- Cheese additions: Burrata or fresh mozzarella adds creaminess and pairs well with the fruit.
How to Make Peach and Prosciutto Salad
The recipe is mostly assembly: crisp the prosciutto, whisk the dressing, and slice the fruit. Arrange and serve.
- Step 1: Preheat the oven to 400°F. Spread prosciutto on a parchment-lined baking sheet without overlapping and bake 10–12 minutes until crisp. Let cool and crumble.
- Step 2: Whisk together balsamic vinegar, honey, and olive oil until smooth to make the dressing.
- Step 3: Slice peaches, figs, tomatoes, and peppers. Arrange on a large, rimmed platter so juices and dressing stay contained.
- Step 4: Drizzle the dressing over the fruit, scatter fresh basil and crumbled prosciutto, then finish with flaky sea salt and black pepper. Serve immediately or chill briefly for flavors to meld.
Expert Cooking Tips
- Cut fruit to bite-sized pieces so each forkful combines several flavors.
- Keep the heat modest: Add peppers sparingly and adjust to taste.
- Adapt freely: This salad is forgiving—use whatever ripe fruit you have on hand.
- Don’t skimp on crispy prosciutto: the texture contrast elevates the salad.
- Make ahead: Assemble and chill for up to 24 hours; the flavors will develop but the fruit can become soft after a day.
How to Crisp Prosciutto
Crisping prosciutto is simple but worth the attention. Line a baking sheet with parchment so the delicate slices don’t stick. Lay each slice flat without overlapping and bake at 400°F for 10–12 minutes. Watch closely in the final minutes—it can go from crisp to burnt quickly. Cool before crumbling over the salad.
Storage
Refrigerator: Cover the assembled platter tightly and refrigerate for up to 24 hours. After that, the fruit will begin to break down and lose texture, so it’s best eaten within a day.
Recipe FAQs
Use any stone fruit such as nectarines or plums. They’ll provide similar sweetness and texture.
Gently wash figs, remove stems, and quarter them. Slices are fine too—cut to the size you prefer.
Jalapeños or a pinch of red pepper flakes work well if you want heat without fresh chilies.
Yes. The salad is delicious without meat or you can substitute crisped bacon for a different savory note.
Absolutely—burrata or fresh mozzarella add a creamy contrast to the fruit and prosciutto.
More Summer Fruit Recipes
Sourdough Peach Cobbler-
Sourdough Fig Cake
-
Sourdough Discard Tomato Focaccia
-
Sourdough Discard Strawberry Cake
If you try this Peach and Prosciutto Salad, please leave a star rating and a comment to share how it turned out. Happy cooking!
Peach and Prosciutto Salad
Jessica Vogl
Ingredients
- 1–2 ounces prosciutto
- 2 ripe peaches, thinly sliced
- 5–6 ripe figs, quartered
- ¾ cup cherry tomatoes, halved
- 1–2 small red chili peppers, thinly sliced (optional)
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons olive oil
- Fresh basil, for topping
- Flaky sea salt and black pepper, to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment. Spread prosciutto in a single layer and bake 10–12 minutes until crisp. Remove and cool, then crumble.
- Whisk balsamic vinegar, olive oil, and honey in a small bowl to make the dressing.
- Slice peaches, figs, tomatoes, and peppers. Arrange on a large rimmed platter, drizzle with dressing, and top with crumbled prosciutto, fresh basil, flaky salt, and black pepper. Serve immediately.
Notes
Nutrition
Carbohydrates: 18 g
Protein: 2 g
Fat: 4 g