Too hot to turn on the oven? This grilled nectarine burrata salad is for you. It is the ultimate fresh summer meal. You get sweet, salty, and creamy in every bite. It feels fancy but stays very simple.
This dish is perfect for a warm July evening. You can enjoy it on the patio. It takes very little effort to look beautiful. Your family will think you spent hours in the kitchen. Dinner is ready in just 20 minutes.
What Makes This Grilled Nectarine Burrata Salad Special
This recipe is a winner for busy summer nights. It uses the best seasonal fruit available right now. Grilling the nectarines brings out a deep honey flavor. It creates a lovely contrast with the cold cheese.
You will love how the creamy burrata melts slightly. The salty prosciutto adds a perfect savory crunch. It is an impressive dish for a summer date night. You get restaurant-quality results with minimal cleanup. It is light enough for heat but very satisfying.
Simple Cooking Steps
Grilling fruit might sound intimidating to beginners. Do not worry at all. It is actually very easy to do. You just need a hot grill and a little oil. The fruit develops beautiful golden marks quickly.
The rest is just simple assembly. You basically layer the ingredients on a big platter. There is no complicated dressing to whisk. The balsamic glaze does all the heavy lifting. You can relax and enjoy the process.
Ingredients You’ll Need
This recipe relies on fresh, high-quality ingredients from your local market.
- 4 ripe nectarines, halved and pitted
- 2 balls of fresh burrata cheese (approx. 8oz each)
- 4 ounces thinly sliced prosciutto
- 5 ounces fresh baby arugula
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
Step-by-Step Directions
- Preheat a grill or grill pan to medium-high heat.
- Lightly brush the cut sides of the nectarines with 1/2 tablespoon of olive oil.
- Place nectarines cut-side down on the grill and cook for 3 to 5 minutes until distinct grill marks appear and fruit slightly softens.
- Arrange the arugula on a large serving platter.
- Place the grilled nectarines on top of the arugula bed.
- Carefully tear the burrata balls into large pieces and nestle them among the nectarines.
- Drape slices of prosciutto around the cheese and fruit.
- Drizzle the remaining olive oil and the balsamic glaze over the entire salad.
- Season with flaky sea salt and black pepper, then garnish with torn basil leaves and serve immediately.
Best Ways to Enjoy It
Serve this salad while the fruit is still warm. The warmth makes the cheese extra creamy. Pair it with a crusty toasted baguette. It is great for soaking up the juices. A chilled glass of white wine fits perfectly.
Set the table outside for a romantic feel. Light a few candles as the sun sets. This is the ultimate summer experience at home. Your guests will definitely ask for the recipe. It is shareable and very social.
Keep It Fresh
This salad is best enjoyed right away. The arugula can wilt if it sits too long. If you have leftovers, store them separately. Keep the fruit and cheese in the fridge. They will stay fresh for about two days.
You can prep the nectarines ahead of time. Grill them and keep them at room temperature. Assemble the salad just before you eat. This keeps the textures perfectly balanced. Do not freeze this delicate salad.
Tips for Best Results
- Choose nectarines that are ripe but still firm.
- Do not move the fruit once it hits the grill.
- Let the burrata sit at room temperature before serving.
- Use a high-quality balsamic glaze for the best flavor.
- Add a handful of fresh summer berries for extra color.
- Tear the basil by hand to avoid bruising the leaves.
- Double the prosciutto if you want a saltier bite.
- Use a grill pan if you do not have an outdoor grill.
Ways to Switch It Up
- Swap nectarines for fresh peaches or plums.
- Use baby spinach if you dislike peppery arugula.
- Make it vegetarian by omitting the prosciutto slices.
- Drizzle with honey instead of balsamic for extra sweetness.
- Top with toasted pine nuts for a crunchy finish.
Common Questions
Can I make this ahead of time?
You can grill the fruit an hour early. However, do not assemble until you are ready. The balsamic and salt will draw moisture out. Fresh assembly ensures the best texture.
What if I cannot find burrata?
Fresh mozzarella is a great substitute. It will not be as creamy inside. You can also try dollops of ricotta. Both options taste wonderful with grilled fruit.
Will kids enjoy this salad?
Most kids love the sweet grilled fruit. You can serve the components separately for them. Let them dip the fruit in the cheese. It makes healthy eating fun for everyone.
I hope this fresh summer salad brings joy to your table. It is the perfect way to celebrate sunny days. Happy cooking!
— Lidia
Grilled Nectarine Burrata Prosciutto Salad
Ingredients
- 4 ripe nectarines , halved and pitted
- 2 balls of fresh burrata cheese (approx. 8oz each)
- 4 ounces thinly sliced prosciutto
- 5 ounces fresh baby arugula
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat a grill or grill pan to medium-high heat.
- Lightly brush the cut sides of the nectarines with 1/2 tablespoon of olive oil.
- Place nectarines cut-side down on the grill and cook for 3 to 5 minutes until distinct grill marks appear and fruit slightly softens.
- Arrange the arugula on a large serving platter.
- Place the grilled nectarines on top of the arugula bed.
- Carefully tear the burrata balls into large pieces and nestle them among the nectarines.
- Drape slices of prosciutto around the cheese and fruit.
- Drizzle the remaining olive oil and the balsamic glaze over the entire salad.
- Season with flaky sea salt and black pepper, then garnish with torn basil leaves and serve immediately.
