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Grilled Nectarine Burrata Prosciutto Salad Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/grilled-nectarine-burrata-prosciutto-salad-recipe/