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This grilled stone fruit salad is perfect for hot summer days when you want something delicious, light, and bursting with flavor and texture. This salad started as an idea for a summer crostini (which I’m also going to make). It quickly morphed into a salad, and then voila! The recipe was born. 

Search for fresh salad greens from local farmer’s markets. They are always your best bet. This gorgeous blend of salad greens is from brothers Aaron and Jesse Nichols at Stoneboat Farm. Stoneboat Farm is a sustainable vegetable and turkey farm in Hillsboro, Oregon. They grow an incredible array of beautiful vegetables (including the red onions in the pic below). Their mixed salad greens have so many colorful varietals of lettuce that it blows my mind! I’ve headed back to the farmer’s market, again and again, to seek them out.

Mixed salad greens from Stoneboat Farm

Once you’ve picked out your favorite salad greens, build the layers of flavor by adding a delicate French vinaigrette, the grilled stone fruit, some tangy goat cheese, and finish with crispy prosciutto and shaved red onion.

Easy Peasy French Vinaigrette:

  • Whisk all the ingredients except the olive oil in a medium bowl. Whisk in the olive oil, pouring in a slow stream until the vinaigrette is emulsified. Adjust the seasonings with kosher salt and cracked black pepper. Trader Joe’s makes a delicious white Modena vinegar that is perfect for this recipe. You can also swap out with a white wine vinegar.
  • French Vinaigrette Ingredients
    Ingredients for French Vinaigrette
  • Grilled Stone Fruit Salad Ingredients
    Grilled Stone Fruit Salad Ingredients
  • Grilled Peaches and Crispy Prosciutto

Crispy Prosciutto – Yum!

Making crispy prosciutto is super easy! For a quick and easy clean-up, cover a sheet pan with foil then a piece of parchment paper. Lay the prosciutto on the parchment and bake until crispy. Make sure to make extra since you’ll have to figure in the nibble factor.

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Grilled Stone Fruit Salad

Grilled Stone Fruit Salad

  • Author: Carole at Comfort + Thyme
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings 1x
  • Category: Salads
  • Cuisine: American
  • Diet: Gluten Free
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Description

This beautiful and seasonal mixed green salad is laced with a creamy French vinaigrette, and loaded grilled stone fruit, tangy goat cheese, and crispy prosciutto. It’s a perfect way to celebrate the summer’s bounty!

Ingredients

Scale

French Vinaigrette

  • 1 egg yolk
  • 2 tablespoons white balsamic vinegar (or white vinegar)
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • pinch of kosher salt and cracked black pepper
  • 1/2 cup olive oil

Salad Ingredients

  • 5 ounces (about 6 cups) of mixed salad greens
  • 2 large peaches (or nectarines), halved, pit removed, and sliced thick
  • 2 ounces goat cheese, crumbled
  • 2 ounces prosciutto
  • garnish with shaved red onion (optional)

Instructions

  1. Preheat oven to 400F.
  2. In a medium bowl, whisk the egg yolk, white vinegar, lemon juice, Dijon mustard, garlic, and a pinch of salt and pepper until combined. Whisk in the olive oil in a thin stream until the dressing is emulsified. Adjust the seasonings, if needed. Refrigerate until ready to use.
  3. Set prosciutto on a sheet pan covered with parchment paper. Bake at 400F for 8-10 minutes or until crispy. Crack into bite-sized crumbles. Set aside to cool. Try not to eat it all before you make the salad. Lol!
  4. Cut stone fruit half, remove pit, and slice into thick pieces. Lightly spray grill pan with canola oil. Grill stone fruit (peaches or nectarines) until you have grill marks (about 3-5 minutes). Remove to a plate and let cool. 
  5. In a salad bowl, lightly toss the mixed greens, grilled stone fruit, crumbled goat cheese, and crumbled crispy prosciutto with an 1/8-1/4 cup of the French vinaigrette.
  6. Garnish with shaved red onion, an extra drizzle of vinaigrette (if desired), and cracked black pepper.
  7. Serve as an entrée salad or side salad.

Notes

  • Keep a close eye on the prosciutto. Baking time can vary depending how thick or thin the slices are.
  • For easy clean-up, add a sheet of foil under the parchment paper.
  • Peaches are the easiest stone fruit to cut and grill. They just behave better.
  • I recommend using a grill pan (outside on the grill or stovetop) so you don’t sacrifice your stone fruit slices to the grill Gods. Try not to turn them too quickly. They will release when they’re ready.
  • Remove the prosciutto for a delicious vegetarian salad.

Keywords: grilled stone fruit salad, mixed green salad with stone fruit