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Grilled Nectarine Burrata Prosciutto Salad

Grilled Nectarine Burrata Prosciutto Salad for Sweet Summer Bliss

Discover the perfect summer recipe with this Grilled Nectarine Burrata Prosciutto Salad that combines vibrant flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 whole Nectarines Substitute peaches for a similar flavor.
  • 8 oz Burrata Cheese Can be replaced with mozzarella or feta for a lighter option.
  • 4 oz Prosciutto Omit for a vegetarian dish or replace with roasted chickpeas.
  • 1 cup Cherry Tomatoes Substitute with grape tomatoes or any fresh tomatoes available.
  • 1 cup Heirloom Tomatoes Regular tomatoes can be used if heirloom is unavailable.
  • 1 cup Fresh Cherries Substitute with diced apples or skip entirely.
  • 4 cups Mixed Baby Greens Opt for any salad mix or spinach.
For the Vinaigrette
  • 2 tbsp Fresh Lemon Juice
  • 1 tbsp White Wine Vinegar Use red wine vinegar or balsamic for a different flavor profile.
  • 1 tsp Lemon Zest
  • 2 tbsp Fresh Herbs Oregano, mint, lemon thyme; use your favorites or whatever is in season.
  • 4 tbsp Extra Virgin Olive Oil A finer quality enhances flavor.

Equipment

  • Grill
  • mixing bowl
  • salad bowl

Method
 

Step-by-Step Instructions
  1. Preheat your grill to medium-high heat, around 400°F (200°C). Wash and slice the nectarines in half, removing the pits. Lightly brush each cut side with olive oil.
  2. Place the nectarines cut-side down on the grates. Grill for 2-3 minutes until grill marks appear, then flip them over and grill for an additional 2-3 minutes.
  3. In a mixing bowl, whisk together lemon juice, white wine vinegar, lemon zest, and fresh herbs. Slowly drizzle in olive oil while whisking until emulsified. Let sit for at least 10 minutes.
  4. In a large salad bowl, combine mixed baby greens, cherry tomatoes, heirloom tomatoes, and cherries. Pour the vinaigrette over and gently toss to coat the ingredients.
  5. Tear burrata into pieces and add to the salad. Top with slices of prosciutto for contrast and elegant presentation.
  6. Finish the salad with freshly ground black pepper and a touch of finishing salt. Serve with toasted baguette slices brushed with olive oil if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 28mgSodium: 580mgPotassium: 450mgFiber: 3gSugar: 9gVitamin A: 1200IUVitamin C: 25mgCalcium: 200mgIron: 1.5mg

Notes

Store leftover salad in an airtight container for up to 3 days. Keep dressing separate to maintain freshness. This salad is best enjoyed fresh and does not freeze well.

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