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Grilled Nectarine Burrata Prosciutto Salad

Grilled Nectarine Burrata Prosciutto Salad

A summer salad of caramelized grilled nectarines, cold creamy burrata, draped prosciutto, fresh arugula, and basil, finished with honey, balsamic glaze, and flaky salt. Light, elegant, and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Lunch, Starter
Cuisine: American, Italian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 whole ripe but firm nectarines, halved and pitted
  • 1 tbsp olive oil for brushing nectarines
  • 2 balls burrata cheese, about 4 oz each
  • 4 oz prosciutto, thinly sliced
  • 3 cups fresh arugula
  • 1/4 cup fresh basil leaves
  • 2 tbsp olive oil for dressing
  • 1 tbsp balsamic glaze or reduction
  • 1 tbsp honey
  • 1/4 tsp flaky sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup toasted pine nuts or walnuts optional
  • 1/2 cup cherry tomatoes, halved optional

Equipment

  • Grill or Cast Iron Grill Pan
  • Large Serving Plate
  • Pastry Brush
  • Tongs

Method
 

  1. Preheat grill: heat grill or cast iron grill pan over high heat for at least 5 minutes.
  2. Prep nectarines: halve and pit nectarines. Brush cut sides lightly with olive oil.
  3. Grill: place cut-side down on hot grill. Cook 3 to 4 minutes without moving until grill marks form. Flip, cook 1 to 2 minutes skin side. Remove and rest 5 minutes.
  4. Build the base: arrange arugula across a large serving plate. Scatter basil leaves on top.
  5. Add nectarines: place grilled nectarines cut-side up on the greens.
  6. Add burrata: tear burrata into large pieces and place between the nectarines. Let the creamy center spill out.
  7. Drape prosciutto: fold prosciutto loosely over and around the cheese and fruit.
  8. Finish and serve: drizzle olive oil, balsamic glaze, and honey over the plate. Add flaky salt, cracked pepper, and pine nuts. Serve immediately.

Notes

  • Preheat grill fully before adding fruit for proper caramelization.
  • Let nectarines rest 5 minutes before plating to avoid wilting arugula.
  • Keep burrata cold until the last moment before serving.
  • Assemble and serve immediately once dressed.
  • Peaches can be used in place of nectarines.