54th Street Summer Salad Recipe: Crispy Prosciutto and Peach Brightness

This 54th Street Summer Salad delivers a perfect balance of crispy prosciutto, juicy peaches, and fresh greens that scream summer. The secret lies in perfectly grilled chicken, ripe peaches, and a bright citrus vinaigrette that ties everything together. I developed this recipe during a particularly hot July afternoon when I wanted a dish that felt light yet satisfying—something that could handle the heat while still feeling special.

The foundation of this salad is a mix of buttery romaine and baby spinach, providing a sturdy base that won’t wilt under the weight of toppings. Thinly sliced prosciutto adds a salty, crispy contrast, while ripe peaches bring natural sweetness that balances the tangy dressing. The grilled chicken keeps it hearty, ensuring this salad feels like a full meal rather than just a side.

What makes this dish truly stand out is the citrus vinaigrette, made with fresh lemon juice, olive oil, and a touch of honey to round out the flavors. It’s bright enough to cut through the richness of the prosciutto and chicken, yet simple enough that the natural sweetness of the peaches and greens still shines through. Every bite is a harmonious mix of textures and flavors—crisp, creamy, and refreshing.

This salad is perfect for summer gatherings, picnics, or a light lunch on a warm day. The ingredients are fresh, seasonal, and easy to find, making it a go-to recipe for anyone who loves a dish that’s as beautiful as it is delicious. Let’s get started!

Ingredients for 54th street summer salad

Fresh greens and summer fruits create this elegant yet simple salad that balances sweet, savory, and tangy flavors perfectly.

The peaches are the star here—look for ones that yield slightly to gentle pressure, with vibrant color and no bruising. Whole Foods or your local farmers market usually have the ripest selection in summer. If you can't find perfect peaches, cantaloupe or nectarines work beautifully as substitutes. The prosciutto should be thinly sliced and crispy—if it's too thick, lay it on a baking sheet at 200°F for 5-7 minutes to crisp it up. For the chicken, boneless, skinless breasts are ideal—they stay juicy when grilled. Season them generously with kosher salt and pepper before grilling to medium doneness.

No prosciutto on hand? Thinly sliced smoked ham works in a pinch, though it won't have the same delicate flavor. Fresh peaches unavailable? Grilled pineapple or mango bring similar sweetness. The citrus vinaigrette is where the magic happens—use freshly squeezed lemon juice for the brightest flavor. If you're short on time, bottled lemon juice works, but add an extra ½ teaspoon of honey to compensate. For the goat cheese, feta or crumbled blue cheese add different but equally delicious textures. The walnuts should be toasted until fragrant—Trader Joe's sells pre-toasted walnuts if you're short on time, but toasting your own at 350°F for 5-7 minutes deepens the flavor significantly.

This salad shines when made fresh, but components can be prepped ahead. Grill the chicken and slice the peaches up to 2 days in advance—store separately in airtight containers. The vinaigrette keeps for 5 days in the fridge, though it's best used within 3 days for maximum brightness. Toast the walnuts just before serving to preserve their crunch. Assemble the salad 30 minutes before serving to allow flavors to meld. If making for a crowd, double the vinaigrette—it's the most perishable component. The goat cheese should be added last to prevent sogginess, and drizzle with extra olive oil just before serving for a restaurant-quality finish.

Step-by-step instructions for 54th street summer salad

Assemble this vibrant summer salad with layers of texture and flavor—crispy prosciutto, juicy peaches, and creamy goat cheese come together seamlessly.

Preheat your grill to medium-high heat and prepare the 1.5 lb boneless chicken breast by patting it dry with paper towels. Season both sides generously with 1.5 tsp Diamond Crystal kosher salt and 0.5 tsp freshly ground black pepper. Grill for 6-8 minutes per side until the internal temperature reaches 165°F and the juices run clear.

Here's the thing—chicken releases moisture when it hits the grill, so I press down gently on the fillet during the first minute to prevent curling. This ensures even contact with the grates and a consistent sear. Let the chicken rest for 5 minutes before slicing into thin strips—this resting period keeps it juicy when assembled into the salad.

Lay the 6 oz prosciutto di Parma slices on a baking sheet lined with parchment paper. Toast in a 375°F oven for 5-7 minutes until the edges begin to crisp and the prosciutto develops a delicate golden hue. Remove from the oven and let cool slightly before slicing into thin strips.

While the prosciutto toasts, pit and slice the 2 medium ripe peaches into wedges. I prefer peaches that yield slightly to gentle pressure—this ensures they're ripe enough to be sweet but still hold their shape in the salad. Arrange the peach wedges on a plate and lightly brush with 1 tablespoon of the 0.5 cup extra-virgin olive oil to enhance their natural sweetness.

In a large mixing bowl, combine the 6 cups chopped buttery romaine lettuce and 4 cups baby spinach. Gently toss with 1 tablespoon of the 0.5 cup extra-virgin olive oil to coat the greens evenly. In a small bowl, whisk together the remaining 0.4 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 2 tbsp raw honey, 2 tbsp red wine vinegar, 1 tsp Diamond Crystal kosher salt, and 0.5 tsp freshly ground black pepper until emulsified.

This dressing is the backbone of the salad—its balance of acidity, sweetness, and saltiness cuts through the richness of the prosciutto and goat cheese. Taste as you go and adjust the seasoning: if it needs more tang, add a splash of lemon juice; if it's too sharp, drizzle in another teaspoon of honey. The dressing should coat the back of a spoon but remain pourable.

Arrange the lettuce and spinach mixture on a large platter or individual plates. Evenly distribute the grilled chicken strips, crispy prosciutto slices, and peach wedges over the greens. Sprinkle 0.5 cup toasted walnuts and 0.25 cup crumbled goat cheese on top, then drizzle the dressing generously over the entire salad.

For the final touch, I like to add a few extra peach wedges on the side and a sprinkle of additional freshly ground black pepper for a pop of color and flavor. Serve immediately while the prosciutto is still crisp and the dressing is fresh. The contrast of temperatures—warm chicken and peaches against cool greens—elevates every bite.

Dietary considerations for this recipe

Gluten-Free Adaptations

This salad is naturally gluten-free, but I always double-check the prosciutto label—some brands include gluten as a preservative. Opt for gluten-free prosciutto like La Quercia or Applegate, which are certified safe. The grilled chicken, peaches, and greens are inherently gluten-free, but always verify your goat cheese and walnuts for cross-contamination warnings. 🌾

Dairy-Free Swaps

For a dairy-free version, simply omit the goat cheese or replace it with vegan feta like Follow Your Heart. The salad still delivers rich, creamy texture without dairy. I’ve also used avocado slices as a substitute—they add a buttery element that pairs beautifully with the peaches and prosciutto.

Vegetarian Options

Skip the chicken and double down on grilled halloumi or marinated tofu for a hearty vegetarian twist. Halloumi holds its shape beautifully on the grill and adds a salty, slightly cheesy note. For extra protein, toss in white beans or chickpeas—both absorb the citrus vinaigrette beautifully.

Nut-Free Adjustments

The walnuts provide crunch, but if nut allergies are a concern, swap them for toasted pumpkin seeds or crispy fried shallots. Both add texture without nuts while keeping the salad’s elegant balance. I’ve also used sunflower seeds for a milder, slightly sweeter alternative.

Low-Carb Version

To reduce carbs, replace the romaine and spinach with butter lettuce or arugula—both are lower in carbs but still pack flavor. The peaches add natural sweetness while keeping the salad light. For extra protein, add grilled shrimp or seared scallops to make it a full meal.

Allergen-Friendly Tips

Always check labels for hidden allergens—honey can be a concern for some, so substitute with maple syrup if needed. The citrus vinaigrette is naturally allergen-friendly, but if you’re avoiding citrus, use apple cider vinegar instead. For added safety, prepare components separately to avoid cross-contamination during assembly.

Frequently asked questions