Prosciutto-Wrapped Peach and Arugula Salad

Let me introduce you to my current obsession: prosciutto-wrapped peaches.

I have made and eaten these little gems probably 4 or 5 times over the past two weeks. Which might not sound like a lot. But us food bloggers don’t repeat things very often. So 4 or 5 times is MAJOR.

When I first made these prosciutto-wrapped peaches, I used them to top a salad, much like I’ve done in the recipe here today. But then I just started making them on their own – sans salad – and popping them in my mouth like little appetizers. I highly recommend doing that, too. Fair warning: once you start, you won’t be able to stop. These babies are highly addicting!

Which is why I like putting them on top of a salad. Because the greens balance out all the prosciutto. Right?


The thing that I love most about this Prosciutto-Wrapped Peach and Arugula Salad is that it looks super fancy, but it really only takes a couple of minutes to prepare. Seriously. This salad could not be any easier to make. It’s going to quickly become your new weeknight staple.

Oh and don’t skip the fresh mint. I have to admit that I threw it in as a bit of an afterthought. But it really makes this dish pop!



Prosciutto-Wrapped Peach and Arugula Salad

Serves 2-4

Prosciutto-Wrapped Peach and Arugula Salad


  • 2 peaches
  • 16 slices of prosciutto, about 1-inch wide and 6-inches long
  • Extra-virgin olive oil
  • Balsamic vinegar
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 4 cups arugula, loosely packed
  • ¼ cup ricotta cheese
  • About 2 tablespoons fresh mint leaves


  1. Cut the peaches in half and remove and discard the pits. Slice each half into 4 wedges, for a total of 16 wedges.
  2. Wrap the peaches. Lay one slice of prosciutto down on a cutting board. Place a single peach wedge at one end of the prosciutto slice and then roll it up, so the prosciutto encases the peach wedge. The prosciutto should adhere to itself well enough to stay in place. Continue working until all the peach wedges are wrapped.
  3. Heat a large non-stick skillet over medium-high heat and warm about 1 tablespoon of the olive oil. Add the wrapped peaches and cook about 1 minute per side, flipping carefully with a pair of tongs. The prosciutto should crisp slightly. Remove from the heat and set aside.
  4. In a large bowl, toss the arugula with the salt, pepper and about 1 tablespoon each of the olive oil and balsamic vinegar.
  5. Divide the arugula between plates. Then add the prosciutto-wrapped peaches, ricotta and mint leaves, dividing everything evenly. Serve immediately.


1. You may need to trim your prosciutto slices, depending on how wide they are. I cut mine in half lengthwise before wrapping the peach wedges.

2. Make sure your peaches are ripe, but still slightly firm so they hold their shape during cooking.

26 comments on “Prosciutto-Wrapped Peach and Arugula Salad”

  1. This dish reminds me of Italy. They love their prosciutto wrapped cantaloupe, and wrapping it around peaches sounds like a perfect summertime treat! Great recipe, Liz!

  2. I saw this on Whole Yum and thought it looked like one of your photos — awesome idea, Liz! I love that you made this into a salad, and it has to be perfect with that peppery arugula! 🙂

  3. How gorgeous is this salad!? I’ll take prosciutto wrapped everything, please! This salad sounds so refreshing and quick for weeknight dinners!

  4. I love the pop of color coming form the peaches and the cheese! Stunning 🙂

  5. Never have I ever had a prosciutto-wrapped peach and I want them allllll!! That ricotta + mint?! What a perfect salad!

  6. I just had melon and prosciutto, and now I definitely have to try the peach instead – sounds yummy!! 🙂

  7. This is my kind of salad! And I am sooo jealous that you have been able to get your hands on some good peaches already! I am going to keep my eye out for some at the farmers market this weekend. Can’t wait to make this salad!

  8. Yum! I just made a grilled peach salad and I need to grill these babies now. Grilled prosciutto wrapped peaches served over arugula. I can’t wait!

  9. I just bought something like five pounds of peaches at the store, I made a crisp, I’ve eaten them on their own, thrown them into Greek yogurt and I still have leftovers. If only I had prosciutto, I would wrap those leftover babies up. Looks delish!

  10. I have to try this! YUM!

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  12. These flavors sound unreal! I’ve never tried peaches + prosciutto before, but now I won’t be able to get them out of my head until I do try them 🙂 Looks delicious, Liz!

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