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Grilled nectarine burrata salad with prosciutto on a plate

Grilled Nectarine Burrata Prosciutto Salad

A refreshing summer salad featuring grilled nectarines, creamy burrata, and salty prosciutto, drizzled with honey or balsamic glaze.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces ripe nectarines, halved and pits removed Firm but fragrant
  • 8 oz burrata (one large or two small balls)
  • 6-8 slices thin slices of prosciutto (about 3-4 oz / 85–115 g)
  • 4 cups mixed salad greens (arugula, baby spinach, or watercress)
  • ¼ cup toasted almonds or walnuts, roughly chopped (optional for crunch)
Dressing
  • 2 tbsp extra-virgin olive oil
  • 1-2 tbsp balsamic glaze or aged balsamic vinegar
  • 1 tbsp honey (use more if nectarines are tart)
  • 1 small lemon (zest and juice)
  • Flaky sea salt and freshly ground black pepper, to taste
Garnish (Optional)
  • fresh basil leaves, a sprinkle of chili flakes, or microgreens For garnish

Method
 

Preparation
  1. Wash and dry the salad greens, then spin or pat them dry. Place them in the refrigerator to chill while you prepare the rest.
  2. Bring the burrata to room temperature—about 20–30 minutes—so it's at its creamiest when served.
  3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, a pinch of flaky sea salt, and black pepper. Taste and adjust sweetness or acidity.
Grill the Nectarines
  1. Preheat your grill or cast-iron grill pan over medium-high heat. Brush the grates with oil if using a gas grill.
  2. Lightly brush the nectarine halves with olive oil cut-side down. Place them cut-side down on the hot grill. Grill for about 3–4 minutes until good char marks appear.
  3. Flip and warm the skins for 1–2 minutes. Remove and set aside.
Assemble the Salad
  1. On a large serving platter, spread the chilled salad greens as a base. Arrange the warm grilled nectarine halves cut-side up on top.
  2. Tear the prosciutto into large pieces and drape them around the salad.
  3. Place burrata in the center or divide among plates and break it open before serving.
  4. Scatter toasted nuts and basil leaves around the platter. Drizzle the lemon-honey vinaigrette and swirl with balsamic glaze.
  5. Finish with flaky sea salt, black pepper, and a light dusting of chili flakes if desired.

Notes

This salad is best eaten fresh. Store components separately to maintain texture. Dress just before serving.