Grilled Nectarine Burrata Prosciutto Salad: A Flavorful Summer Delight

Hello, fellow foodies! Are you ready to dive into a dish that screams summer and makes your taste buds dance? Today, we’re whipping up a glorious Grilled Nectarine Burrata Prosciutto Salad. Trust me, this salad is not just a meal; it’s an experience filled with vibrant flavors, delightful textures, and a nostalgic twist that will transport you straight to a sunny picnic in the park!

A Taste of Sunshine

Let me tell you a little story. Growing up, my family had this tradition of Sunday brunches, and one of our favorites was simply grilling fruits. My dad loved firing up the grill while the sweet scent of peaches, plums, and nectarines wafted through the backyard. These weekends spent outdoors, laughing and enjoying food together are some of my fondest memories. One year, we decided to elevate our fruit grilling game by adding creamy burrata and thinly sliced prosciutto—let’s just say it was a revelatory moment! The smoky sweetness of grilled nectarines paired with the rich creaminess of burrata and the salty contrast of prosciutto was pure magic. Ever since then, I’ve been on a mission to recreate that joyous combination.

Now, I want you all to experience this flavor fiesta with my Grilled Nectarine Burrata Prosciutto Salad. It’s perfect for family dinners, weekend brunches, or even a simple midweek meal that feels like a treat! Let’s go ahead and get those ingredients lined up.

Ingredients

Here’s what you’ll need to create this delicious salad:

  • 4 Nectarines, pitted and quartered
    Sweet and juicy nectarines are the star of this dish. Opt for ripe ones to get that real burst of flavor! If nectarines aren’t in season, peaches can make a delightful swap.

  • 8 ounces Burrata cheese, torn
    This creamy cheese adds a rich texture and a flavor that complements the sweetness of the fruit. If you can’t find burrata, you can substitute with fresh mozzarella.

  • 8 slices Prosciutto
    This Italian dry-cured ham brings a lovely saltiness to the dish. If you’re looking for a non-pork option, try crispy turkey bacon or a savory vegan alternative.

  • 4 ounces Cherry tomatoes, halved
    Cherry tomatoes add a fresh pop of acidity. You can use any grape or heirloom tomatoes too!

  • 2 Heirloom tomatoes, halved and cut into eighths
    Their vibrant colors and varied flavors create a beautiful presentation. If these aren’t available, regular tomatoes work just fine.

  • 1/2 cup Fresh cherries, pitted and halved
    Cherries add a fun, sweet note! Don’t have them? Feel free to mix in diced strawberries or even blueberries.

  • 1/2 cup Mixed baby spring greens
    A handful of greens adds a fresh crunch. Use arugula for a peppery bite or spinach for a milder taste.

  • Finishing salt
    Flaky sea salt or Maldon salt works wonders for a finishing touch.

  • Fresh ground black pepper
    A sprinkle of pepper adds depth and enhances the flavors.

  • Grilled baguette, for serving
    This is perfect for mopping up the tasty juices from the salad.

  • 2 tablespoons Fresh lemon juice
    Brightens the entire dish.

  • 1 tablespoon White wine vinegar
    Adds an extra layer of tanginess.

  • 1 tablespoon Lemon zest
    For an aromatic touch that brings the citrus flavor front and center.

  • 1 tablespoon Fresh oregano, roughly minced
    This herb’s earthy notes combine beautifully with the other ingredients.

  • 1 tablespoon Fresh mint, roughly minced
    Adds a refreshing hint complementing the sweet fruit.

  • 1 tablespoon Fresh lemon thyme leaves
    An aromatic herb that works wonders with grilled flavors.

  • 1/2 cup Extra virgin olive oil
    A high-quality olive oil enhances the flavor and richness.

  • Pinch of salt
    Just a little to balance everything out.

  • Fresh ground black pepper, as desired
    Use more to taste!

Step-by-Step Instructions

  1. Start with the Grill
    Preheat your grill to medium-high heat. If you’re using a grill pan, heat it on the stovetop until it’s hot. This will give your nectarines those lovely grill marks and caramel flavors!

  2. Grill the Nectarines
    While waiting for the grill to heat up, grab your pitted and quartered nectarines. Toss them with a drizzle of olive oil and a pinch of salt. Once your grill is ready, place the nectarines cut side down. Grill them for about 3-4 minutes until they’re slightly charred but still juicy. Flip them and grill for another minute. The goal is to get those sweet juices flowing without losing their shape. Allow them to cool slightly.

  3. Prep the Cherry Tomatoes and Heirloom Tomatoes
    While your nectarines are cooling, take your halved cherry and heirloom tomatoes, put them in a large bowl, and sprinkle with salt and pepper. The tomatoes will soak up the flavor while we finish grilling our fruit.

  4. Grill the Baguette
    No salad is complete without some crusty bread! Slice your baguette into sections and brush with olive oil. Place it on the grill for about 2 minutes on each side or until golden and crispy. The toasted edges will give an extra texture that’s irresistible!

  5. Lemon Herb Dressing
    In a small bowl, whisk together the fresh lemon juice, white wine vinegar, lemon zest, minced oregano, mint, and lemon thyme. Slowly drizzle in your extra virgin olive oil while continuously whisking until it’s well combined. This is going to be your magic dressing!

  6. Let’s Assemble!
    In the same bowl with the tomatoes, add your grilled nectarines, fresh cherries, and mixed baby greens. Gently fold everything together so as not to break up the fruits too much. Drizzle the dressing over the top and give it another light toss.

  7. Make it Memorable
    Now comes my favorite part: plating! On a serving platter or individual plates, center your salad. Tear the burrata and nestle it lovingly in the middle. Drape the prosciutto artistically over the salad, allowing it to cascade down the sides. Finish with an extra drizzle of olive oil, a sprinkle of flaky salt, and a fresh grind of black pepper.

Serving Suggestions

Serve this stunning salad alongside your grilled baguette. Its crispy texture is perfect for mop-up duty, whether you scoop up the juicy salad or indulge in the rich burrata. This dish makes for a stunning centerpiece at any gathering, and the colors alone will have your guests swooning!

Recipe Variations

  • Fruit Swap: Instead of nectarines, try peaches, or even plums for a different sweet and tangy flavor.
  • Cheese Choices: If burrata isn’t your thing, swap for feta or goat cheese for a slightly tangy option.
  • Vegan Option: Ditch the prosciutto and cheese for marinated grilled vegetables and avocado for an equally satisfying meal.
  • Nutty Crunch: Add a handful of toasted walnuts or pine nuts for an extra crunchy surprise.
  • Grain Boost: Toss in some quinoa or farro for added protein and fiber!

Chef’s Notes

I have to tell you: creating this salad was one of those “light bulb” moments in my cooking journey. I love how adaptable it is! Each element can be switched out seasonally or based on what’s in your fridge. You can always find a way to elevate a dish, and this salad is a perfect canvas for creativity. Plus, it’s relatively quick to make, giving you more time to enjoy your meal with loved ones. The splashes of color bring so much joy while you eat, and honestly, it’s just a fun dish to prepare!

FAQs and Troubleshooting

  • What if my nectarines are hard?
    Look for ripe nectarines when shopping! If they are too firm, you can grill them longer until they soften, but be cautious not to burn them.

  • Can I make the salad ahead?
    Assembling the salad is best done fresh to maintain the crunch and freshness. However, you can prep the ingredients ahead of time and assemble right before serving.

  • How do I store leftovers?
    If you find yourself with leftovers, keep them in an airtight container in the fridge. Enjoy within a day to maintain the best flavor and texture!

  • Why did my burrata lose its creaminess?
    Don’t worry! If it’s been sitting for too long, the cream can become less gooey. Consume it fresh for optimal flavor and to retain its characteristic softness.

Nutritional Info

While I won’t overcomplicate things with numbers, this salad is a great balance of healthy fats from the olive oil and cheese, plus all the vitamins from the fresh fruits and greens! It’s light yet satisfying, making it perfect for those warm summer days.

And there you have it! A deliciously vibrant Grilled Nectarine Burrata Prosciutto Salad that’s sure to become a summer staple in your kitchen. I hope you enjoy every bite and create as many beautiful memories as I have with this dish. Happy cooking, my fellow SavoryAddicts!

Print

Grilled Nectarine Burrata Prosciutto Salad

Print Recipe

A vibrant summer salad featuring grilled nectarines, creamy burrata, and salty prosciutto, perfect for any occasion.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 4 Nectarines, pitted and quartered
  • 8 ounces Burrata cheese, torn
  • 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
  • Fresh ground black pepper
  • Grilled baguette, for serving
  • 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
  • Fresh ground black pepper, as desired

Instructions

  1. Preheat your grill to medium-high heat.
  2. Toss the quartered nectarines with a drizzle of olive oil and a pinch of salt.
  3. Grill the nectarines cut side down for about 3-4 minutes until slightly charred.
  4. Flip them and grill for another minute, then allow to cool slightly.
  5. Combine halved cherry and heirloom tomatoes in a bowl; season with salt and pepper.
  6. Slice the baguette and brush with olive oil; grill for about 2 minutes on each side until golden.
  7. Whisk together fresh lemon juice, white wine vinegar, lemon zest, minced oregano, mint, lemon thyme, and olive oil in a small bowl.
  8. Add grilled nectarines, cherries, and mixed greens to the bowl with tomatoes; gently fold.
  9. Tear the burrata and nestle it in the center of the salad; drape prosciutto over the top.
  10. Finish with olive oil, flaky salt, and black pepper before serving.

Notes

This salad is highly adaptable; feel free to substitute fruits, cheeses, or add nuts for extra crunch.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 24g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 20mg

Keywords: salad, summer, grilled nectarines, burrata, prosciutto, healthy recipe

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