Grilled Peach, Prosciutto and Arugula Salad


Hot temperatures and summer eats are all about refreshing flavors full of punch! The key to a great and unusual salad or side dish is to think of the produce in season and the tastes you love. With your grill and outdoor meals in full swing by now, try these 3 easy salads and side dishes that will keep you light on your feet all day long: Grilled Peach Prosciutto Arugula Salad; Sauteed Zucchini with Mint Basil and Pine Nuts; and Red Quinoa with Greens Avocado Lemon and Pistachios.

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LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen.
  • Use My Body While It’s Still Young, Rebekka Kanjord
  • Shoop, Salt-n-Pepa
  • God is a DJ, P!nk
  • Ten, Toolroom Records Ibiza
  • A Brighter Light (feat. Jeremy Glenn), Toolroom Records Ibiza

Prepared in 40 minutes or less.


1 Tbs balsamic vinegar
2 tsp fresh lemon juice
¼ tsp sea salt
3 Tbs Extra Virgin olive oil
4 firm-ripe peaches
24 thin slices Prosciutto
2 Tbs olive oil
6 cups baby arugula
½ cup finely crumbled ricotta salata
Fresh coarsely ground black pepper to taste


Whisk together vinegar, juice and salt, then add extra-virgin oil in a stream, whisking until emulsified. Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.

Peel peaches and cut each into 6 wedges, then unroll Prosciutto slices and set aside.

In a 12-inch skillet or grill pan over medium high heat, add remaining oil until hot but not smoking. Cook peaches in 2 batches, turning over occasionally with tongs, until  browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.

Divide arugula and warm peaches among 4 plates. Add prosciutto slices to plates. Drizzle with dressing and sprinkle with ricotta salata and ground pepper. Serve immediately. Serves 4.

SAUTEED ZUCCHINI WITH GARDEN MINT, BASIL AND TOASTED PINE NUTS                                                                                                                                            Prepared in 20 minutes or less.


½ lbs yellow zucchini
½ lbs green zucchini
3 Tbs Extra Virgin olive oil
3 garlic cloves, peeled and minced
6 basil leaves, chopped plus extra for garnish
10 mint leaves, chopped plus extra for garnish
1 Tbs capers
2 Tbs pine nuts, lightly toasted in a hot skillet then cooled
2 tsp red wine vinegar or Champagne vinegar
Salt and fresh ground black pepper to taste


Slice zucchini into ½-inch discs. Heat oil in a large skillet over medium-high heat. Add zucchini slices and sauté, tossing occasionally, until golden brown on both sides, approximately 15 minutes.

Over a small bowl, add chopped herbs to capers and toasted pine nuts. Add garlic and vinegar to herb mixture. Season with salt and pepper.

When zucchini are ready, add herb mixture to golden brown zucchini in a large serving bowl. Gently toss to combine. Garnish with extra basil and mint leaves. Serves 4-6.

**For easy summer crostini, spread creamy fresh ricotta atop toasted baguette slices then top with zucchini mixture.

Prepared in 20 minutes or less.


1 cup red quinoa, festive for summer
8 oz garden greens such as kale or Swiss chard, blanched
1 lemon, zested plus 1 Tbs fresh lemon juice
3 Tbs Extra Virgin olive oil
½ tsp ground cumin
10 mint leaves, chopped plus extra for garnish
1 Tbs fresh chopped chives
1 ripe avocado, halved, pitted and sliced crosswise
3 oz crumbled feta cheese
2 Tbs pistachios, shells removed and coarsely chopped
Sea salt and fresh ground black pepper to taste


Rinse quinoa in cold water. Drain and set aside.

Bring 2 cups filtered water to a boil in a medium saucepan over high heat. Add quinoa and a pinch of Sea salt, approximately ½ teaspoon. Cover saucepan and cook until most water has been absorbed, approximately 18-20 minutes. Drain off excess liquid.

Add 2 cups cooked quinoa to blanched garden greens. Set aside.

Whisk together lemon zest, juice, oil, cumin and salt in a small bowl. Pour it over quinoa salad. Add mint and fresh chives. Toss gently. Season with salt and pepper to taste. Transfer quinoa salad to a serving bowl and garnish with avocado slices, crumbled feta and chopped pistachios. Serves 4.

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