Grilled Nectarine Burrata Prosciutto Salad tastes sweet, salty, creamy, and a little peppery, with warm charred nectarines that play so well with cool, milky burrata. It suits busy cooks who want a restaurant-y summer salad in about 20 minutes. I once ate the leftovers straight from the fridge at midnight and felt zero regret.
Why Grilled Nectarine Burrata Prosciutto Salad Is Worth It
Grilled Nectarine Burrata Prosciutto Salad hits that sweet-savory zone with almost no effort. You get juicy stone fruit, silky cheese, and savory prosciutto over peppery arugula, and the contrast makes every bite pop.
The grill kisses the nectarines and deepens their flavor, while burrata cools everything down. It looks fancy on a platter, yet you toss it together faster than a pasta boil.
Ingredients You Need
- Nectarines: 3 ripe but firm, halved and pitted. Firm fruit holds up on the grill better than soft fruit.
- Olive oil: 2 teaspoons for grilling nectarines, plus 2 tablespoons for the dressing. Use extra-virgin for the dressing.
- Arugula: 5 ounces, bagged works great for speed.
- Burrata: 8 ounces total, two 4-ounce balls. I like BelGioioso or your favorite local brand.
- Prosciutto: 4 ounces, thinly sliced. Trader Joe’s or San Daniele both work.
- Basil: 1/3 cup loosely packed, torn by hand.
- Honey: 2 teaspoons for balance. Maple syrup works.
- Dijon mustard: 1 teaspoon to help the dressing emulsify.
- Lemon juice: 1 tablespoon fresh squeezed for brightness.
- Balsamic glaze: 1 to 2 teaspoons to finish. Pantry shortcut: use store-bought glaze from Colavita or Trader Joe’s. Or reduce 1/4 cup balsamic vinegar on low until syrupy.
- Flaky salt and black pepper: season to taste.
- Optional crunch: 1/4 cup toasted pistachios or sliced almonds.
Equipment:
- Outdoor grill or grill pan, plus tongs.
- Large bowl and serving platter.
- Small jar or bowl for dressing.
- Knife and cutting board.
Quick Tips & substitutions
- Choose nectarines that feel firm with a slight give, not mushy. They hold grill marks and keep their shape.
- Oil the fruit, not the grates. The fruit releases cleanly and you avoid flare-ups.
- No burrata at the store? Use fresh mozzarella or dollops of whole milk ricotta.
- Skip pork? Use torn smoked salmon, crisped pancetta bits, or go meatless with extra nuts.
- Swap arugula with baby kale or spring mix. Massage baby kale with a teaspoon of oil to soften it.
- No grill? Use a hot cast iron skillet to sear nectarines 2 to 3 minutes per side.
- Out of honey? Use maple syrup or a pinch of sugar in the dressing.
How to Make Grilled Nectarine Burrata Prosciutto Salad
Prep and preheat (5 minutes)
- Heat a grill or grill pan over medium-high heat. Aim for hot grates that sizzle on contact.
- Halve and pit the nectarines. Brush the cut sides with 2 teaspoons olive oil and sprinkle with a pinch of salt.
- Whisk or shake the dressing: 2 tablespoons olive oil, lemon juice, honey, Dijon, a pinch of salt, and a few grinds of pepper.
Grill the nectarines (4 to 6 minutes)
- Place nectarines cut side down. Grill 2 to 3 minutes until you see grill marks and the edges soften.
- Flip and grill 1 to 2 minutes on the skin side. Pull them while they still hold shape.
- Slice each half into thick wedges once cool enough to handle.
Toss the greens and herbs (1 minute)
- Add arugula and torn basil to a large bowl. Drizzle in most of the dressing and toss until the leaves glisten.
- Taste and adjust with a pinch of salt or more lemon.
Assemble and finish (2 to 3 minutes)
- Spread the dressed greens on a platter. Nestle torn prosciutto and warm nectarine wedges over the top.
- Tear open the burrata and spoon creamy curds across the salad. Drizzle remaining dressing and a thin ribbon of balsamic glaze.
- Add nuts if you want crunch. Finish with flaky salt and fresh pepper.
Variations
- Peach burrata salad: swap nectarines with peaches. Keep them firm for clean grill marks.
- Plum twist: use plums for a slightly tarter bite and extra color.
- Hot honey heat: add a drizzle of hot honey instead of plain honey in the dressing.
- Herby vibe: mix in mint with basil for a cool, fragrant finish.
- Citrus upgrade: use orange zest in the dressing and a squeeze of juice over the fruit.
- Cheese switch: try buffalo mozzarella or a few spoonfuls of whole milk ricotta.
- Crunch game: swap pistachios with toasted pine nuts or crushed hazelnuts.
Ways to Serve
- Pile onto warm grilled bread and eat it like a fancy toast.
- Pair with a simple grilled steak, chicken thighs, or shrimp.
- Pour a chilled rosé, a crisp sauvignon blanc, or iced tea with lemon.
- Set it next to a grain salad with farro or couscous for a full meal.
Storage
Keep components separate for best texture. Store grilled nectarines and prosciutto in airtight containers in the fridge up to 2 days, and keep burrata in its liquid. Hold the dressed greens only if you must, and eat them within a few hours. Dress just before serving and add the balsamic glaze at the end so the greens stay perky.
Grilled Nectarine Burrata Prosciutto Salad
Grilled Nectarine Burrata Prosciutto Salad is a fresh, sweet-savory salad featuring smoky grilled nectarines, creamy burrata, salty prosciutto, and peppery greens, perfect as a light lunch or elegant starter.
Ingredients
Instructions
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
- Brush the cut sides of the nectarine halves with 1 tablespoon of olive oil and season with salt and pepper.
- Place nectarines cut side down on the hot grill. Cook 3–4 minutes per side, or until grill marks appear and the fruit is slightly softened and caramelized. Remove and let cool slightly, then slice each half into wedges.
- Place the arugula or mixed greens in a large serving bowl or platter. Drizzle with the remaining 1 tablespoon olive oil and toss gently to coat.
- Arrange the grilled nectarine wedges, torn burrata, and prosciutto slices over the greens.
- Drizzle the salad evenly with balsamic glaze. Sprinkle with toasted pine nuts or pistachios (if using) and garnish with fresh basil.
- Serve immediately while the nectarines are still slightly warm for the best flavor and texture.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 320 calories; fat 21 g; saturated fat 9 g; carbohydrates 18 g; fiber 3 g; sugars 14 g; protein 15 g; sodium 560 mg. Values will vary based on specific ingredient brands, burrata fat content, and portion size.
Approximate per serving (1/4 of recipe): 320 calories; fat 21 g; saturated fat 9 g; carbohydrates 18 g; fiber 3 g; sugars 14 g; protein 15 g; sodium 560 mg. Values will vary based on specific ingredient brands, burrata fat content, and portion size.