Grilled Nectarine Burrata Prosciutto Salad Recipe
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.
- 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
