Grilled Peach Salad with Rosemary Dressing

Photo: Iain Bagwell; Styling: Randy Mon

Jennifer Jasinski, chef and co-owner of Rioja in Denver, makes her salad with fresh Colorado peaches and a Spanish blue cheese, but it's also good made with many Western blue cheeses.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 74%
  • Protein: 12g
  • Fat: 28g
  • Saturated fat: 7.2g
  • Carbohydrate: 14g
  • Fiber: 2.2g
  • Sodium: 844mg
  • Cholesterol: 28mg


  • 1/2 cup extra-virgin olive oil, divided
  • 3 tablespoons chopped fresh rosemary leaves
  • 1/4 cup flat-leaf parsley leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 ripe peaches (from Colorado, if available), halved
  • 12 diagonal baguette slices, 1/2 in. thick
  • 4 ounces thinly sliced prosciutto
  • 8 ounces arugula
  • 4 ounces Spanish blue cheese such as Valdeón or a Western blue cheese such as Avalanche Cheese Company's goat*, crumbled
  • 3 tablespoons aged sweet sherry


  1. 1. Heat a grill to high (450° to 550°). In a blender, whirl 1/3 cup oil with the rosemary, parsley, salt, and pepper until smooth; set dressing aside.
  2. 2. Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 minutes, turning as needed.
  3. 3. Lay prosciutto on plates. Toss arugula in a medium bowl with half the reserved dressing and arrange over prosciutto. Sprinkle with cheese and drizzle with remaining dressing and the sherry. Set peaches and toasted bread around salads.
  4. *Available from
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