Introduction

This Grilled Nectarine Burrata Prosciutto Salad is a vibrant and refreshing summer dish, perfect for a quick and elegant meal. The combination of smoky grilled nectarines, creamy burrata, and savory prosciutto creates a delightful balance of flavors. Ready in just 15 minutes, it’s a fantastic option for entertaining or a light dinner.

Grilled Nectarine Burrata Prosciutto Salad Recipe - Recipe Image

Ingredients

4 nectarines, pitted and quartered
8 ounces burrata cheese, torn
8 slices prosciutto
4 ounces cherry tomatoes, halved
2 heirloom tomatoes, halved and cut into eighths
1/2 cup fresh cherries, pitted and halved
1/2 cup mixed baby spring greens
Finishing salt, fresh ground black pepper
Grilled baguette, for serving
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon lemon zest
1 tablespoon fresh oregano, roughly minced
1 tablespoon fresh mint, roughly minced
1 tablespoon fresh lemon thyme leaves
1/2 cup extra virgin olive oil
Pinch of salt, fresh ground black pepper as desired

Instructions

Step 1: Preheat a grill or heat a grill pan over medium-high heat. Slice the nectarine halves into eighths and lightly brush them with a little olive oil.
Step 2: Place nectarine slices on the grill and cook for 2-3 minutes until grill marks form and the fruit softens slightly. Flip and grill the other side for another 2-3 minutes. Remove from the heat and let cool.
Step 3: In a small bowl, whisk together the lemon juice, white wine vinegar, lemon zest, minced oregano, mint, lemon thyme leaves, extra virgin olive oil, pinch of salt, and fresh ground black pepper to make the vinaigrette. Set aside.
Step 4: In a large salad bowl, toss the mixed baby spring greens, cherry tomatoes, heirloom tomato slices, and cherries with the vinaigrette.
Step 5: Arrange torn burrata cheese and prosciutto slices on top of the salad. Sprinkle with any remaining fresh herbs, ground black pepper, and finishing salt.
Step 6: Serve immediately with grilled baguette on the side.

Tips & Variations

For a vegan version, substitute burrata and prosciutto with grilled tofu and marinated mushrooms.
Use stone fruits like peaches or plums instead of nectarines for a different twist.
Lightly toast the baguette slices with garlic for extra flavor.
Make the vinaigrette ahead and refrigerate to deepen the flavors before serving.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Burrata and prosciutto are best served fresh and should be added just before serving. Leftover vinaigrette can be refrigerated for up to a week. To reheat baguette slices, warm them in a toaster or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of burrata?

Yes, fresh mozzarella is a good substitute, though burrata offers a creamier texture that enhances the salad’s richness.

What can I use if I don’t have a grill?

If you don’t have access to a grill, you can lightly sauté the nectarines in a non-stick pan with a bit of olive oil until softened and slightly caramelized.

Grilled Nectarine Burrata Prosciutto Salad Recipe

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4.6 from 69 reviews

A vibrant and elegant salad featuring sweet grilled nectarines paired with creamy burrata cheese and salty prosciutto, complemented by fresh cherry and heirloom tomatoes, cherries, and a zesty herb vinaigrette. Perfect for a light, flavorful meal served with toasted baguette slices.

Author: zara
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3 servings 1x
Category: Salad
Method: Grilling
Cuisine: Italian-inspired
Diet: Gluten Free

Ingredients

Scale

Salad Ingredients

4 nectarines, pitted and quartered
8 ounces burrata cheese, torn
8 slices prosciutto
4 ounces cherry tomatoes, halved
2 heirloom tomatoes, halved and cut into eighths
1/2 cup fresh cherries, pitted and halved
1/2 cup mixed baby spring greens

Vinaigrette

2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon lemon zest
1 tablespoon fresh oregano, roughly minced
1 tablespoon fresh mint, roughly minced
1 tablespoon fresh lemon thyme leaves
1/2 cup extra virgin olive oil
Pinch of salt
Fresh ground black pepper as desired

To Serve

Finishing salt
Fresh ground black pepper
Grilled baguette slices

Instructions

Preheat and prepare nectarines: Preheat a grill or grill pan over medium-high heat. Slice nectarines halves further into eighths and lightly brush them with olive oil to prepare for grilling.
Grill nectarines: Place nectarine slices on the grill and cook for 2-3 minutes until grill marks form and the nectarines soften slightly. Flip and grill the other side for another 2-3 minutes. Remove from heat and allow to cool.
Make vinaigrette: In a small bowl, whisk together fresh lemon juice, white wine vinegar, lemon zest, minced oregano, mint, lemon thyme, olive oil, a pinch of salt, and ground black pepper until well combined. Set aside.
Toss salad: In a large salad bowl, combine the mixed baby spring greens, halved cherry tomatoes, heirloom tomato slices, fresh cherries, and the prepared vinaigrette. Toss gently to coat all ingredients evenly.
Assemble and garnish: Top the tossed salad with torn burrata cheese and arrange prosciutto slices on top. Sprinkle with any remaining fresh herbs and season with fresh ground black pepper and finishing salt. Serve the salad with toasted baguette slices on the side.

Notes

Use ripe but firm nectarines for best grilling results to avoid them becoming too mushy.
The burrata adds a creamy texture; serve immediately after assembling to enjoy its freshness.
Grilled baguette makes a great accompaniment adding a crunchy texture contrast.
Adjust herb quantities in the vinaigrette to your taste preferences.
The salad is best served the same day for optimal freshness and flavor.

Keywords: grilled nectarine salad, burrata salad, prosciutto salad, summer salad, grilled fruit salad, Italian salad, fresh herb vinaigrette