Grilled Nectarine Burrata Prosciutto Salad

Why You’ll Love This Recipe

I enjoy this recipe because it highlights seasonal ingredients in a fresh and sophisticated way. The grilling enhances the sweetness of the nectarines, while the burrata adds a rich creaminess that pairs wonderfully with the salty prosciutto. I also appreciate how the herb-filled vinaigrette ties everything together with vibrant flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 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, to taste
• Fresh ground black pepper, to taste
• Grilled baguette, for serving

For the Herb 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, to taste

Directions

1. I preheat a grill or grill pan over medium-high heat.
2. I slice the nectarine quarters into eighths and lightly brush them with olive oil.
3. I place the nectarine slices on the grill and cook for 2 to 3 minutes until grill marks appear and the fruit begins to soften.
4. I flip the slices and grill for another 2 to 3 minutes.
5. I remove the nectarines from the grill and allow them to cool slightly.
6. In a small bowl, I whisk together the lemon juice, white wine vinegar, lemon zest, oregano, mint, lemon thyme, olive oil, salt, and pepper to make the vinaigrette.
7. In a large salad bowl, I combine the spring greens, cherry tomatoes, heirloom tomatoes, cherries, and grilled nectarines.
8. I drizzle the vinaigrette over the salad and toss gently to coat.
9. I arrange the torn burrata and prosciutto over the top.
10. I finish the salad with additional fresh herbs, freshly ground black pepper, and a sprinkle of finishing salt.
11. I serve immediately with grilled or toasted baguette on the side.

Servings and Timing

• Servings: 3
• Preparation Time: 10 minutes
• Grilling Time: 5 minutes
• Total Time: 15 minutes

Variations

I sometimes substitute peaches for nectarines when they are in season and equally ripe.

I enjoy adding fresh basil to the vinaigrette for an extra layer of herbaceous flavor.

I occasionally replace the prosciutto with thinly sliced smoked turkey for a lighter variation.

I like including toasted pine nuts or pistachios when I want additional crunch and texture.

storage/reheating

I prefer serving this salad immediately after assembling because the burrata and fresh greens are at their best when freshly prepared.

If I have leftovers, I store them in an airtight container in the refrigerator for up to 1 day. The greens may soften slightly as they absorb the vinaigrette.

I store any extra vinaigrette separately in the refrigerator for up to 5 days and whisk it again before using.

I do not recommend reheating this salad, as it is intended to be served fresh and chilled or at room temperature.

FAQs

Can I make this salad ahead of time?

I prepare the vinaigrette and grill the nectarines ahead of time, but I assemble the salad just before serving for the best texture.

What is burrata cheese?

I think of burrata as a fresh Italian cheese with a soft, creamy center that adds richness and luxurious texture to salads.

Can I use regular tomatoes instead of heirloom tomatoes?

I can easily substitute ripe garden tomatoes or additional cherry tomatoes if heirloom tomatoes are unavailable.

What can I serve with this salad?

I enjoy serving it with grilled baguette, roasted chicken, grilled seafood, or as part of a summer brunch spread.

Can I make this salad vegetarian?

I simply omit the prosciutto, and the salad remains flavorful thanks to the burrata, fruit, and herb vinaigrette.

Conclusion

I find this Grilled Nectarine Burrata Prosciutto Salad to be a stunning combination of sweet, savory, creamy, and fresh flavors. The grilled fruit, juicy tomatoes, rich burrata, and aromatic herbs create a memorable dish that celebrates the best of summer ingredients. Whether I serve it as a light lunch, appetizer, or side dish for a gathering, it always feels both elegant and effortless.

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