Grilled Nectarine Burrata Prosciutto Salad
A fresh summer salad featuring grilled nectarines, creamy burrata, prosciutto, juicy tomatoes, and cherries tossed in a vibrant herb vinaigrette.
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Salad, Appetizer, Side Dish
- Method: Grilling, Tossing
- Cuisine: Italian-Inspired, Mediterranean
- Diet: Gluten Free
Ingredients
For the Salad
4 nectarines, pitted and quartered
8 ounces burrata cheese, torn into pieces
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
Freshly ground black pepper, to taste
Grilled or toasted baguette, for serving
For the Lemon 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
Freshly ground black pepper, to taste
Instructions
Prepare the grill
Preheat an outdoor grill or grill pan over medium-high heat.
Grill the nectarines
Slice the nectarines into eighths and lightly brush with olive oil.
Place the slices on the hot grill and cook for 2–3 minutes until grill marks appear and the fruit softens slightly.
Flip and grill for an additional 2–3 minutes.
Remove from the grill and allow to cool slightly.
Make the vinaigrette
In a small bowl, whisk together the lemon juice, white wine vinegar, lemon zest, oregano, mint, lemon thyme, olive oil, salt, and black pepper until emulsified.
Assemble the salad
In a large serving bowl or platter, combine the mixed greens, cherry tomatoes, heirloom tomatoes, cherries, and grilled nectarines.
Drizzle with the lemon herb vinaigrette and gently toss to coat.
Add toppings
Arrange the torn burrata and slices of prosciutto over the salad.
Finish and serve
Sprinkle with additional fresh herbs if desired.
Season with finishing salt and freshly ground black pepper.
Serve immediately with grilled or toasted baguette.
Notes
Use ripe but firm nectarines for the best grilling results.
Burrata should be served at room temperature for maximum creaminess.
Substitute peaches for nectarines if desired.
Add toasted pistachios or almonds for extra crunch.
This salad is best enjoyed immediately after assembling.
