Grilled Nectarine Burrata Prosciutto Salad: The Perfect Summer Delight
Elevate your summer dining experience with this incredibly fresh and vibrant Grilled Nectarine Burrata Prosciutto Salad. This recipe perfectly balances sweet, salty, creamy textures, making it an ideal centerpiece for any gathering or a light, sophisticated lunch. The warmth from the grilling brings out the natural sugars in the nectarines, pairing beautifully with the rich burrata.
Why You Will Love This Recipe
This Grilled Nectarine Burrata Prosciutto Salad is a showstopper because it hits all the flavor notes effortlessly. You get the smoky char from the grilled fruit, the luxurious creaminess of fresh burrata cheese, the salty bite of prosciutto, and a bright, zesty dressing tying everything together. It’s simple enough for a weeknight but elegant enough for entertaining, requiring minimal cooking time and maximum flavor impact. It’s the quintessential taste of summer on a plate.
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Ingredients
- 4 ripe but firm nectarines, halved and pitted
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 8 ounces fresh burrata cheese, torn into pieces
- 4 ounces thinly sliced prosciutto
- 4 cups mixed baby greens (such as arugula or spring mix)
- 1/4 cup fresh basil leaves, roughly chopped
- For the Balsamic Vinaigrette:
- 3 tablespoons high-quality balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
Step-by-Step Instructions
- Prepare the Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat. Lightly brush the grill grates with a little oil to prevent sticking.
- Grill the Nectarines: Brush the cut sides of the nectarine halves with 1 tablespoon of olive oil. Place them cut-side down on the hot grill. Grill for 3–4 minutes per side, until nice grill marks appear and the fruit is slightly softened and caramelized. Remove from the grill and set aside to cool slightly. Once cooled, slice each half into wedges.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, 3 tablespoons of extra virgin olive oil, Dijon mustard, and honey/maple syrup. Season with a pinch of salt and pepper. Whisk until emulsified.
- Assemble the Salad Base: In a large bowl, gently toss the mixed greens with about half of the prepared balsamic vinaigrette. You want them lightly coated, not drowned. Arrange the dressed greens onto a large serving platter or individual plates.
- Layer the Ingredients: Artfully arrange the grilled nectarine wedges over the bed of greens. Distribute the torn pieces of burrata evenly across the salad. Drape the slices of prosciutto gently among the other ingredients; they should look rustic and slightly ruffled.
- Finish and Serve: Sprinkle the fresh basil leaves over the salad. Drizzle the remaining vinaigrette sparingly over the components. Finish with a final grind of black pepper over the cheese. Serve immediately for the best flavor and texture contrast.
Expert Tips / Pro Tips
- Choose Firm Nectarines: Select nectarines that are ripe enough to be sweet but still firm enough to hold their shape when sliced and grilled. Mushy nectarines will fall apart on the grate.
- Don’t Overdress: When tossing the greens, use less dressing than you think you need initially. A subtle coating is best, as the creamy burrata and rich prosciutto will contribute moisture and flavor.
- Grill Temperature Control: Ensure your grill is hot enough before placing the nectarines down. High heat sears the sugars quickly, creating beautiful caramelization without overcooking the fruit’s interior.
- Season the Cheese: Burrata is often minimally salted. A light sprinkle of flaky sea salt just before serving enhances the overall savoriness of the salad.
Variations & Substitutions
- Change the Fruit: If nectarines are unavailable, this salad works beautifully with peaches, figs, or even firm pineapple spears prepared the same way.
- Cheese Swap: If burrata is hard to find, fresh mozzarella (bocconcini) or fresh goat cheese crumbles offer excellent alternatives, though the texture will be less creamy.
- Nutty Crunch: Add toasted pecans, sliced almonds, or pistachios for an added layer of textural crunch.
- Dressing Variations: Swap balsamic vinegar for a high-quality sherry vinegar or a light lemon vinaigrette for a brighter flavor profile.
Serving Suggestions
This Grilled Nectarine Burrata Prosciutto Salad is versatile. Serve it as an appetizer for an elegant dinner party, or as a light main course alongside crusty bread to soak up any extra dressing and cheese. It pairs wonderfully with grilled chicken or shrimp skewers for a more substantial meal.
Storage, Freezing & Reheating
This salad is best enjoyed immediately after preparation to maintain the optimal texture contrast between the warm-cooled grilled fruit and the fresh, cold cheese and greens. Leftovers should be disassembled if possible. Store leftover undressed greens, grilled nectarines, and vinaigrette separately in airtight containers in the refrigerator for up to 2 days. Do not attempt to freeze any components, as the texture of the burrata and the greens will degrade significantly upon thawing.
Nutrition Information
The nutritional content can vary greatly based on the exact portions of prosciutto and the amount of oil used in the dressing. The following is an estimated guideline per serving (assuming 4 servings):
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 380 kcal |
| Protein | 18g |
| Fat | 28g |
| Saturated Fat | 9g |
| Carbohydrates | 17g |
| Fiber | 3g |
| Sugar | 13g |
FAQ
Can I grill the nectarines ahead of time?
Yes, you can grill the nectarines up to 1 day in advance. Store them covered in the refrigerator. Allow them to come back to room temperature or gently warm them before assembling the salad for the best flavor.
What is the best type of vinegar to use for this dressing?
A high-quality, aged balsamic vinegar that is thick and sweet is highly recommended. The richness of the balsamic complements the saltiness of the prosciutto beautifully.
Why should I use burrata instead of regular mozzarella?
Burrata is made from an outer shell of solid mozzarella filled with cream and shreds of mozzarella (stracciatella). This results in an incredibly luxurious, oozing texture that is superior to slices of firm mozzarella in this specific type of salad.
Grilled Nectarine Burrata Prosciutto Salad
Ingredients
Method
- Prepare the balsamic glaze (if making from scratch): Combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat and reduce until the liquid coats the back of a spoon, about 5-7 minutes. Set aside to cool and thicken.
- Preheat a grill or grill pan to medium-high heat. Lightly brush the cut sides of the nectarine halves with 1 tablespoon of olive oil and season lightly with salt and pepper.
- Grill the nectarines cut-side down for 3-4 minutes until distinct grill marks appear and the fruit is slightly softened and caramelized. Remove from the grill and allow to cool slightly before slicing into wedges.
- Assemble the salad base: In a large bowl, gently toss the arugula with a small drizzle of olive oil (about 1 teaspoon) and a light sprinkle of salt and pepper, if desired.
- Arrange the dressed arugula on a serving platter. Artfully distribute the grilled nectarine wedges and torn pieces of burrata over the greens.
- Drape the prosciutto slices artfully over the salad components. Drizzle the entire salad generously with the prepared balsamic glaze just before serving.
- Serve immediately while the nectarines are still slightly warm for the best contrast in temperature and texture.