Grilled Nectarine Burrata Prosciutto Salad Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Grilled Nectarine Burrata Prosciutto Salad layers smoky charred nectarines with creamy burrata, salty prosciutto crisps, and peppery arugula for summer elegance that bursts with sweet-salty contrast.

Ready in 15 minutes, it serves 4 as starter with balsamic glaze tying juicy fruit to lush cheese perfectly.

Why This Recipe Works

Grilling caramelizes nectarine sugars creating jammy texture. Burrata’s inner cream pools luxuriously over warm fruit. Prosciutto crisps add shattering crunch. Arugula’s bitterness cuts richness. Balsamic reduction provides sweet-tangy finish without overpowering.

Ingredients & Prep

Salad:

• 3 ripe nectarines, cut 8 wedges each
• 8 oz burrata ball
• 4 oz prosciutto slices
• 4 cups arugula
• ¼ cup basil leaves, torn

Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt + pepper

Step-by-Step Instructions

1. Whisk dressing ingredients; reserve. Brush nectarine wedges with oil.
2. Grill nectarines 2 minutes per side until charred. Cool slightly.
3. Crisp prosciutto in dry skillet 1 minute; crumble.
4. Arrange arugula on platter; scatter nectarines, torn burrata, basil, prosciutto.
5. Drizzle dressing; serve immediately.

Flavor Variations

Storage Tips

Best fresh; grill nectarines ahead.

FAQs

Burrata watery?
Drain well; serve room temperature.

Nectarines sour?
Ripe fruit + grill caramelizes natural sugars.

Dressing separates?
Whisk before drizzling.

Conclusion

Grilled Nectarine Burrata Prosciutto Salad sweet-salty-hugs summer elegant perfection.

Grilled Nectarine Burrata Prosciutto Salad Recipe

Print Recipe

Grilled Nectarine Burrata Prosciutto Salad combines smoky charred nectarines, creamy burrata, salty prosciutto crisps, and peppery arugula with balsamic-honey vinaigrette. Elegant 10-minute summer starter showcases peak stone fruit season.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: Grill
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 3 ripe nectarines cut into 8 wedges each
• 4 oz prosciutto thinly sliced
• 8 oz burrata cheese
• 5 oz arugula
• 1/2 cup cherry tomatoes halved
• 1/4 cup fresh basil torn
• 2 tbsp olive oil for grilling
• Balsamic vinaigrette:
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 small shallot minced
• Salt and black pepper

Instructions

• 1. Heat grill pan or outdoor grill to medium-high. Brush nectarine wedges with olive oil. Grill 2-3 mins per side until charred grill marks form. Cool slightly.
• 2. Heat small skillet medium. Add prosciutto slices in single layer, cook 1-2 mins per side until crisp. Drain on paper towels.
• 3. Whisk vinaigrette ingredients together. Season to taste.
• 4. Arrange arugula on large platter. Top with grilled nectarines, halved tomatoes, torn basil. Tear burrata into chunks, scatter over salad.
• 5. Crumble prosciutto crisps over top. Drizzle with vinaigrette just before serving.

Notes

• Room temperature burrata essential for creamy texture.
• Choose nectarines ripe but firm – avoid overripe mushy fruit.
• Make ahead: Grill nectarines/prosciutto up to 4 hours ahead.
• Substitute peaches or plums when nectarines unavailable.
• Extra vinaigrette keeps 1 week refrigerated.

Nutrition

• Serving Size: 1 salad
• Calories: 380
• Sugar: 12g
• Sodium: 780mg
• Fat: 32g
• Saturated Fat: 9g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 45mg

Keywords: grilled nectarine burrata salad, prosciutto burrata salad, summer stone fruit salad