Charred Corn & Peach Balsamic Salad with Crispy Prosciutto
Charred Corn & Peach Balsamic Salad with Crispy Prosciutto
Description
Smoky charred corn, juicy peaches, peppery arugula, toasted pepitas, shaved Parmesan, and crispy prosciutto are tossed with a bright Peach White Balsamic vinaigrette. It is sweet, smoky, salty, and fresh all at once—the kind of summer salad people remember.
Recipe Overview
Servings: 4
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Ingredients
Peach White Balsamic Vinaigrette
⅓ cup Peach White Balsamic
¼ cup Arbequina Extra Virgin Olive Oil
1 teaspoon Dijon mustard
2 teaspoons honey
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Salad
3 ears fresh corn, kernels removed
1 tablespoon Arbequina Extra Virgin Olive Oil
4 slices prosciutto
4 cups baby arugula, or spring mix
1½ cups fresh peaches or nectarines, sliced or diced
¼ cup toasted pepitas
¼ cup shaved Parmesan
Kosher salt and black pepper, to taste
Instructions
• Preheat oven to 375°F. Arrange the prosciutto slices on a parchment-lined baking sheet and bake 7–9 minutes, until crisp. Let cool, then break into shards.
• Heat 1 tablespoon Arbequina Extra Virgin Olive Oil in a large cast-iron skillet over medium-high heat.
• Add the corn in an even layer and cook 4–6 minutes, stirring only occasionally, until deeply charred in spots. Season lightly with salt and black pepper, then let cool for a few minutes.
• In a bowl or jar, whisk together Peach White Balsamic, Dijon mustard, honey, kosher salt, and black pepper until smooth.
• Slowly drizzle in the Arbequina Extra Virgin Olive Oil while whisking continuously until the vinaigrette looks lightly glossy and emulsified.
• Arrange the baby arugula in a large shallow serving bowl or platter.
• Add the charred corn, peaches, toasted pepitas, and shaved Parmesan.
• Drizzle lightly with Peach White Balsamic vinaigrette and toss gently just until coated.
• Top with crispy prosciutto shards immediately before serving so they stay crisp.
Chef's Tip
Don't stir the corn constantly. Leaving it undisturbed for short periods allows the natural sugars to caramelize, creating the smoky depth that makes this salad special. Let the charred corn cool slightly before adding it to the greens so the arugula stays crisp.
Flavor Variations
• Mango White Balsamic adds a brighter tropical sweetness that pairs beautifully with grilled shrimp or chicken.
• Pear White Balsamic offers a softer orchard-fruit profile that complements Parmesan and prosciutto exceptionally well.
• Strawberry White Balsamic creates a vibrant berry-forward summer salad with ripe peaches.
• Lemon White Balsamic brings a brighter citrus finish that is especially refreshing with arugula.
Pairings
Serve alongside grilled chicken breasts or thighs, herb-roasted pork tenderloin, grilled shrimp skewers, cedar plank salmon, or warm artisan bread for a light summer meal. Crisp Sauvignon Blanc, Pinot Gris, or chilled rosé complement the sweet peaches and smoky corn beautifully.
Build Your Salad
Turn this into a complete summer salad
This salad is smoky, juicy, salty, and fresh, so the best bowl needs peppery greens, sweet summer fruit, toasted crunch, savory prosciutto, and a bright Peach White Balsamic vinaigrette.
Finished Salad
Charred Corn & Peach Balsamic Salad with baby arugula, juicy peaches, toasted pepitas, shaved Parmesan, crispy prosciutto, and Peach White Balsamic vinaigrette.
Greens
Baby arugula, spring mix, baby spinach, or mixed summer greens
Toppings
Charred sweet corn, ripe peaches, crispy prosciutto, toasted pepitas, shaved Parmesan, and freshly ground black pepper
Dressing & Flavor Pairing
Peach White Balsamic with Arbequina Extra Virgin Olive Oil
Recipe Notes
The vinaigrette can be prepared up to three days in advance and refrigerated. Shake or whisk well before serving. Assemble and dress the salad just before serving, then scatter the crispy prosciutto over the top at the last moment to preserve its crisp texture.
