Prosciutto Prawn and Peach Salad – Fresh Summer Flavor

There’s just something about the mix of juicy prawns, sweet peaches, and salty prosciutto that screams summer on a plate. It’s fresh, it’s vibrant, and it’s ready in no time. Whether you’re looking to impress at your next weekend gathering or craving a quick but elevated weeknight dinner, this prosciutto-wrapped prawn and peach salad has your back.

What makes this dish truly shine is the balance of textures and flavors. You’ve got the crunch of fresh rocket, the creaminess of torn mozzarella, the herbal lift from mint leaves, and the zesty finish of a homemade balsamic-honey vinaigrette. It’s light yet satisfying, simple yet sophisticated.

I first stumbled across a version of this Prosciutto Prawn and Peach Salad during a summer barbecue, and it instantly became a favorite in my household. The idea of wrapping prawns in prosciutto before grilling was completely new to me, but once I tasted that caramelized, salty crust paired with the sweetness of ripe peaches, I was hooked. Now, this salad makes a regular appearance at our dinner table, especially when peaches are in peak season.

If you’re looking for a no-fuss recipe that delivers big on flavor with minimal effort, you’re going to love this one. So grab your grill (or a grill pan), and let’s make something delicious together.

Why You’ll Love This Recipe

This Prosciutto Prawn and Peach Salad recipe is more than just a salad—it’s a full experience in every bite. Here’s why you’ll keep coming back to it:

Quick and easy to prepare: With just a handful of fresh ingredients and a super simple cooking method, this dish comes together in under 30 minutes. Perfect for when you want something fancy without the fuss.

Incredible flavor contrast: The sweetness of ripe peaches paired with savory prosciutto and the mild brininess of grilled prawns creates a flavor profile that feels both gourmet and comforting.

Crowd-pleasing presentation: With its colorful ingredients and elegant plating, this salad looks like it belongs on a restaurant menu. It’s perfect for entertaining or bringing to a potluck.

Light and refreshing: Unlike heavy mains, this salad keeps things light while still delivering on satisfaction. It’s ideal for warm days or when you’re craving something fresh.

Highly customizable: Whether you want to swap out the cheese, add extra greens, or drizzle with a different dressing, this recipe is flexible enough to make your own.

With all these perks, it’s easy to see why this prawn and peach salad could become a new staple in your kitchen.

Health Benefits

This Prosciutto Prawn and Peach Salad isn’t just beautiful and flavorful—it’s packed with nutrients that support a well-balanced diet. Let’s take a quick look at what each main component brings to the table:

Prawns are a fantastic source of lean protein and contain essential nutrients like selenium, vitamin B12, and iodine. They’re also low in calories and fat, making them an excellent choice for a light meal.

Peaches are rich in vitamins A and C, both of which support healthy skin and immunity. They also offer a natural sweetness without added sugars.

Rocket (arugula) is full of antioxidants and has anti-inflammatory properties. It’s also a good source of calcium and vitamin K, supporting bone health.

Mint aids digestion and adds a refreshing, palate-cleansing note to the salad.

Mozzarella brings calcium and protein to the mix, and when used in moderation, it’s a satisfying addition that doesn’t weigh the dish down.

Olive oil is a heart-healthy fat, rich in monounsaturated fatty acids and antioxidants. When paired with vinegar and honey, it makes a well-balanced, nutrient-dense dressing.

With all of these elements combined, you’re not just indulging in flavor—you’re fueling your body with wholesome, nutrient-packed ingredients.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Servings:
Serves 4 as a main dish or 6 as a side salad

Nutrition (Per Serving):
Calories: 360
Protein: 28g
Carbohydrates: 12g
Fat: 22g
Fiber: 2g
Sugar: 9g

Ingredients List

To make this vibrant summer Prosciutto Prawn and Peach Salad , you’ll need:

• 24 raw prawns, peeled and deveined, tails left on for presentation
  These are the stars of the show—choose fresh, large prawns if possible for maximum flavor.
• 8 slices of prosciutto, each cut into thirds
  Adds a salty, savory wrap that crisps up beautifully when grilled.
• 2 ripe peaches, sliced into wedges
  Look for peaches that are slightly soft to the touch—these will be the juiciest.
• 120g baby rocket (arugula)
  Provides a peppery bite and makes a great base for the salad.
• 200g fresh mozzarella, torn into bite-sized pieces
  Creamy and mild, mozzarella balances the bold flavors of the prosciutto and dressing.
• ½ cup fresh mint leaves
  Adds brightness and a cooling contrast to the warm prawns and peaches.
• ¼ cup extra virgin olive oil
  Use the good stuff here—it makes a big difference in the dressing.
• 2 tablespoons balsamic vinegar
  For that tangy depth that ties everything together.
• 2 teaspoons honey
  Just a touch of sweetness to balance the acidity of the vinegar.

Step-By-Step Cooking Instructions

Step 1: Prepare the prawns
Rinse your prawns under cold water and pat them dry. Lightly season them with a pinch of salt and black pepper. Wrap each prawn with a third of a slice of prosciutto, making sure the tail sticks out for presentation.

Step 2: Preheat the grill
You can use an outdoor barbecue grill or a stovetop grill pan. Heat it over medium-high until hot. Lightly oil the grill surface to prevent sticking.

Step 3: Grill the prawns
Place the prosciutto-wrapped prawns on the grill. Cook them for about 2 minutes on each side, or until the prawns are pink and opaque and the prosciutto is crisp. Remove and set aside to cool slightly.

Step 4: Slice the peaches
While the prawns are cooking, cut your peaches into thick wedges. If you’d like, you can lightly grill them for 30 seconds to enhance their sweetness and give them some grill marks.

Step 5: Prepare the salad base
On a large serving platter or salad bowl, arrange the baby rocket, torn mozzarella, and mint leaves.

Step 6: Whisk the dressing
In a small bowl, combine the extra virgin olive oil, balsamic vinegar, and honey. Whisk until emulsified. Taste and adjust seasoning as needed with a pinch of salt or a dash more honey.

Step 7: Assemble the salad
Top the greens with the grilled prawns and sliced peaches. Drizzle the dressing over the salad just before serving to keep the greens fresh and crisp.

Optional: Garnish with additional mint leaves or a sprinkle of cracked black pepper for a little extra flair.

How to Serve

Here are a few fun and flavorful ways to serve this salad:

• As a light main dish, perfect for lunch or dinner on warm days.
• Served family-style on a large platter for a summer picnic or backyard barbecue.
• Plated individually as a starter for a more formal dinner party.
• Alongside crusty bread or flatbreads to scoop up every last bit of the dressing.

Pairing Suggestions

This salad pairs beautifully with a variety of sides and drinks:

• Side Options: Grilled corn on the cob, roasted baby potatoes, or a chilled couscous salad.
• Bread: Serve with warm pita or a fresh baguette to soak up the dressing.
• Drinks: Pair with a sparkling lemonade, cucumber mint cooler, or a fruit-infused iced tea for a refreshing non-alcoholic option.
• For a themed dinner: Add grilled chicken skewers or veggie kebabs for extra protein and variety.

Storage, Freezing & Reheating Instructions

Storing Leftovers:
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if you can, to prevent the greens from wilting.

Freezing:
Freezing is not recommended for this dish, as the prawns and peaches do not maintain their texture after thawing.

Reheating:
If you’ve made extra prawns, you can gently reheat them in a skillet over low heat. However, they are also delicious served cold as part of the leftover salad.

Common Mistakes to Avoid

1. Overcooking the prawns: Prawns cook quickly and become rubbery when overdone. Keep a close eye and remove them as soon as they turn pink and curl slightly.
2. Using unripe peaches: Hard, underripe peaches won’t deliver the sweetness this salad needs. Choose fruit that yields slightly to pressure.
3. Skipping the prosciutto wrap: It may seem optional, but it adds a salty, crispy layer that balances the sweetness of the peaches.
4. Overdressing the salad: Add the dressing right before serving and avoid drenching the greens.
5. Not seasoning the dressing: Taste as you go and adjust the balance of sweetness and acidity to your liking.

Pro Tips

• Use high-quality olive oil and vinegar for a standout dressing—this makes a noticeable difference in flavor.
• Grill the peaches for 30 seconds to deepen their sweetness and add a slight smokiness.
• Serve at room temperature for the best flavor and texture; chilled prawns and cheese can mute the flavor.
• Try different greens like baby spinach or watercress if rocket isn’t your favorite.
• Prep in advance by wrapping the prawns and mixing the dressing ahead of time to save minutes during assembly.

Frequently Asked Questions (FAQs)

Can I use frozen prawns?
Yes, just make sure to thaw them completely and pat them dry before cooking.

What can I substitute for prosciutto?
You can use turkey bacon or beef bacon for a halal version. Make sure to crisp it slightly before wrapping.

Can I make this salad ahead of time?
Yes! You can grill the prawns and slice the peaches a few hours ahead. Assemble everything just before serving.

Is there a vegetarian version?
Absolutely—just skip the prawns and prosciutto and add grilled halloumi or chickpeas for protein.

What kind of mozzarella should I use?
Fresh mozzarella balls (bocconcini or ciliegine) work best. You can also tear a large ball into pieces.

How do I keep peaches from browning?
Toss them with a little lemon juice if you’re prepping them in advance.

Can I use nectarines instead of peaches?
Yes! They’re a great substitute and don’t need to be peeled.

What herbs work instead of mint?
Basil or flat-leaf parsley are great alternatives for a slightly different flavor.

Can I serve this warm or cold?
It works both ways. Slightly warm prawns contrast beautifully with the cool salad ingredients.

How do I make it more filling?
Add quinoa, couscous, or grilled bread on the side for a heartier meal.

Conclusion & Call to Action

There you have it—a fresh, flavorful, and downright beautiful salad that’s as easy to make as it is impressive to serve. With its perfect balance of sweet, salty, and creamy, this prosciutto-wrapped prawn and peach salad is bound to become a new favorite in your seasonal recipe rotation.

I’d love to hear how it turns out for you. Snap a photo of your gorgeous salad and tag me on social media, or leave a comment with your own creative twist. Whether you’re hosting friends, cooking for family, or treating yourself to a gourmet solo dinner, this salad will not disappoint.

Now go fire up that grill—you’ve got something delicious to make!

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