The Argentine Grilled Peach and Prosciutto Salad embodies a beautiful marriage of cultural and culinary heritage from Argentina, a country renowned for its diverse gastronomic influences. This dish is inspired by the fusion of Argentine flavors with Italian traditions, the latter being prominent due to the significant Italian immigration to Argentina in the late 19th and early 20th centuries. The result is a rustic yet sophisticated salad that highlights seasonal produce, quality ingredients, and vibrant contrasts of taste and texture.
At its core, this salad celebrates the simple yet nuanced flavors of summer. The grilled peaches take center stage, offering a warm, caramelized sweetness that balances the savory saltiness of thinly sliced prosciutto. Grilling fruit is a technique deeply rooted in South American cuisine—an homage to the asado, Argentina’s iconic grilling tradition. By charring ripe yet firm peaches, the natural sugars are intensified, creating a complex flavor profile without overpowering the delicate nuances of the other ingredients.
Adding to this balance is the fresh, peppery arugula base, which provides a light and herbaceous contrast to the richness of the prosciutto and goat cheese. Arugula, or “rúcula” as it’s known in Argentina, is a staple in Mediterranean and Italian-inspired Argentine dishes, often paired with olive oil and tangy cheeses. Here, the crumbled goat cheese lends a creamy texture and a faint tanginess that harmoniously ties together the dish.
The dressing is a simple yet classic combination of balsamic vinegar, olive oil, and honey—an homage to Italian culinary tradition with a South American twist. Balsamic vinegar’s depth and slight acidity enhance the sweetness of the peaches, while a drizzle of Argentinian honey adds a floral undertone that complements the earthy arugula and salty prosciutto. For an extra layer of richness, extra-virgin olive oil emulsifies the dressing and brings everything together with its smooth, fruity notes.
What sets this salad apart is its versatility and elegance. It’s suitable as a light lunch, a dinner side dish, or even as a show-stopping course for a summer gathering. With only 25 minutes from start to finish, it’s a quick yet gourmet option for entertaining guests or elevating your everyday meals.
For vegetarians, the dish can easily be adapted by replacing the prosciutto with thinly sliced avocado, which maintains the rich texture while adding a creamy, plant-based element. Smoked goat cheese, if available, can infuse an additional layer of complexity to the dish, making it feel even more indulgent.
Ultimately, the Argentine Grilled Peach and Prosciutto Salad reflects the spirit of Argentine cuisine—rooted in simplicity, fresh ingredients, and a profound respect for traditional and modern culinary practices. Each bite encapsulates a vibrant contrast of flavors: sweet yet savory, tangy yet fresh, soft yet crisp. It’s a salad that not only pays homage to Argentina’s rich gastronomic heritage but also invites its eater to celebrate the magic of seasonal and thoughtfully prepared ingredients.
Argentine Grilled Peach and Prosciutto Salad
Ingredients
Salad Base
- 3 whole peaches ripe but firm
- 1 tablespoon (affiliate link)olive oil extra virgin
- 100 grams prosciutto thinly sliced
- 120 grams arugula fresh
- 60 grams goat cheese crumbled
Dressing
- 2 tablespoons (affiliate link)balsamic vinegar
- 1 tablespoon (affiliate link)honey
- ¼ cup (affiliate link)olive oil extra virgin
- 1 pinch (affiliate link)salt to taste
- 1 pinch (affiliate link)ground black pepper freshly ground
Instructions
- Preheat your grill to medium heat. Meanwhile, slice the peaches into halves, removing the pit.
- Brush the cut side of each peach half with a light layer of olive oil to prevent sticking.
- Place the peaches cut-side down on the grill. Grill for about 3-4 minutes until they develop a nice char and are warmed through. Remove and let cool slightly.
- Arrange the arugula on a large serving platter. Tear prosciutto into strips and scatter over the arugula.
- Cut grilled peach halves into wedges and nestle them amongst the arugula and prosciutto.
- In a small bowl, whisk together balsamic vinegar, honey, and olive oil until emulsified. Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad, then top with crumbled goat cheese.