That first bite — where the warm, smoky nectarine juice hits the cold, creamy burrata, and the salty prosciutto wraps around both — is the exact reason I wait all year for stone fruit season. I’ve made this exact salad for every summer gathering for the last three years. My neighbor, who “doesn’t really do salads,” asked for the recipe twice.
The short version: 15 minutes, 5 main ingredients, and it tastes like something you’d order at a nice restaurant.
I’ve brought this to backyard cookouts and quiet solo lunches on the porch. It works for both. The heat from the grill transforms the fruit, and the burrata does what burrata does best — makes everything around it better.
- Serves: 4 as a starter / 2 as a main
- Hands-On Time: 15 min | Total Time: 15 min
- Difficulty: Easy enough for a Tuesday, fancy enough for company
- Cost per serving: ~$7.00
- Calories: ~420 per serving
- Dietary Notes: Naturally gluten-free / Vegetarian without prosciutto
(Photo above: overhead shot of the salad on a rustic wooden board, a halved grilled nectarine resting against a torn piece of burrata, prosciutto draped in ribbons, fresh basil and a drizzle of balsamic glaze catching the afternoon light.)
Why This Salad Works When Others Fall Flat
Most summer salads are an afterthought. A pile of greens with some sad tomatoes and a bottled dressing. This one works because every single ingredient earns its spot. The heat from the grill softens the nectarines and concentrates their sweetness. That sweetness cuts right through the rich, milky burrata. The prosciutto brings salt and a little chew. And the balsamic ties everything together with acid and a tiny bit of sugar.
The other thing? It doesn’t sit around getting soggy. You assemble it right on the plate, and it disappears fast. I’ve never once had leftovers of this one.
What Goes In (And Why It Matters)
- Nectarines (2 large, ripe but firm): You want them to hold their shape on the grill. If they’re too soft, they’ll turn to mush. I’ve made this with peaches too — nectarines just have a bit more structure and a slightly tangier skin that stands up to the heat.
- Burrata (8 oz, room temperature): Cold burrata is a sad, rubbery thing. Let it sit out for 15 minutes before you assemble. My kids love the “pop” when you cut into the center.
- Prosciutto di Parma (4 oz, thin slices): The salt and fat are non-negotiable here. Don’t bother with a cheaper substitute — this is the ingredient doing the heavy lifting. I tear it by hand, never cut it with a knife.
- Arugula (3 cups, loosely packed): Its peppery bite is the backbone. I’ve used spring mix in a pinch, and it works — but arugula fights back in the best way.
- Balsamic Glaze (for drizzling): Store-bought is fine. Just check the label — it should be aged vinegar and grape must, not corn syrup. I use the one from Trader Joe’s and it’s perfect.
- Fresh Basil (6-8 leaves): Adds that final pop of freshness. Don’t skip it — it’s not just garnish, it’s doing work.
- Flaky sea salt + cracked black pepper: Finish with both. The salt on the burrata is a game-changer.
What You’ll Need (It’s Not Much)
- Outdoor grill or cast iron grill pan: A grill pan inside works beautifully if you don’t want to fire up the big grill.
- Tongs: For flipping the nectarines.
- Large platter or wooden cutting board: Something with visual presence — this salad is as much about how it looks as how it tastes.
- A sharp knife: For the burrata, though I usually just tear it.
Here’s How I Do It (15 Minutes Flat)
Fire up your grill or grill pan to medium-high heat. You want it hot enough to get those distinct crosshatch marks but not so hot that the nectarines burn before they’ve softened.
- Grill the nectarines: Slice the nectarines in half and remove the pits. Brush the cut sides lightly with neutral oil. Place them cut-side down on the grill for 3-4 minutes, until they have deep char marks and have started to soften. (📸 Photo tip: You’re looking for those deep grill marks — don’t move them too early or you’ll lose the caramelization.)
- Warm the prosciutto (optional, but good): Lay the prosciutto slices flat on the grill for the last 30 seconds of the nectarine’s cook time. It’ll crisp up slightly. Watch it closely — it burns fast. Tear into ribbons when cool enough to handle.
- Assemble the base: Spread the arugula across your serving platter. Tear the burrata into generous chunks and nestle them among the greens.
- Arrange the nectarines: Place the warm grilled nectarines cut-side up on top of the burrata and arugula. The heat will start to gently melt the burrata — that’s exactly what you want. (📸 Photo tip: Place them sporadically so you get a pop of orange in every section.)
- Drape the prosciutto: Scatter the torn prosciutto ribbons over the entire salad.
- Finish: Drizzle generously with balsamic glaze, tear the basil leaves over the top, and finish with flaky sea salt and cracked black pepper. Serve immediately. The burrata should still be warm from the nectarines.
How I Prep This Ahead (Without It Getting Soggy)
This is a same-day salad, but you can get a few things ready in the morning. I grill the nectarines and crisp the prosciutto up to 4 hours ahead. Store them separately in the fridge. Take the burrata out 20 minutes before serving. When you’re ready, arugula on the board, burrata on top, nectarines and prosciutto right on — it takes 2 minutes to assemble.
- Fridge: Grilled nectarines and prosciutto in separate airtight containers for up to 4 hours.
- Freezer: Not recommended. The texture of the burrata and arugula just won’t survive.
- Reheat: If you prep the nectarines ahead, let them come to room temp for 10 minutes before assembling, or pop them in a 300°F oven for 5 minutes to take the chill off.
Things I Learned the Hard Way So You Don’t Have To
- Don’t move the nectarines too early. Let them sit on the grill undisturbed for a full 3 minutes. If you try to flip them and they stick, they’re not ready. Trust the sizzle, wait for the release. That’s when you know the caramelization is complete.
- Room temperature burrata is non-negotiable. I know it’s an extra step, but cold burrata is completely different. Fifteen minutes on the counter transforms it from a rubber ball into something that spreads like a dream.
- Salt the arugula lightly before you add everything else. Just a pinch of flaky salt on the greens before they hit the board. It draws out just enough moisture and makes the whole thing taste more alive. My grandmother Marta taught me that trick for any salad with bitter greens.
- Taste your balsamic glaze before drizzling. Some are syrupy-sweet, some are aggressively tangy. If yours is too thick, thin it with a teaspoon of warm water. You want it to flow, not glob.
Ways to Make It Your Own
- Add crunch: Toss in a handful of candied walnuts or toasted almonds. The texture contrast is incredible and my kids love the extra crunch.
- Switch the stone fruit: Peaches work beautifully, and so do plums. Just adjust the grill time slightly — plums are a little smaller so they cook faster.
- Make it a full meal: Add a cup of cooked farro or quinoa to the arugula bed. It turns a starter into a dinner my whole family looks forward to in July.
The Questions I Always Get About This Salad
Q: My nectarines are really ripe. Will they still grill well?
A: They will. Just reduce the grill time to 2 minutes per side and handle them gently. They’ll be extra soft and jammy in the best way — almost like a warm fruit compote against the cold burrata.
Q: Can I use mozzarella instead of burrata?
A: You can, but it won’t be the same. Burrata has that creamy center that literally melts into the warm nectarines. If you have to sub, use fresh mozzarella and add a drizzle of heavy cream or a dollop of creme fraiche to mimic the texture.
Q: How long does the salad last after it’s assembled?
A: Honestly? It’s best within 10 minutes of assembling. The arugula will start to wilt from the warm nectarines and the balsamic. If you have leftovers (rare in my house), keep the components separate and assemble just before eating.
Q: What should I serve this with?
A: It’s the perfect side to a simple grilled protein — a lemon-herb chicken thigh or a flank steak. It also pairs beautifully with a cold glass of Sauvignon Blanc or a dry rosé.
More Recipes That Scream Summer
If you love this one, here are a few others that get the same reaction at our table:
- [INTERNAL LINK PLACEHOLDER: Heirloom Tomato and Peach Panzanella] — The best way to use up everything from the farmers market.
- [INTERNAL LINK PLACEHOLDER: Grilled Lemon Herb Chicken Thighs] — The perfect protein pairing for this salad.
- [INTERNAL LINK PLACEHOLDER: Easy Burrata with Roasted Grapes and Balsamic] — A cold-weather cousin that’s just as good.
Summer is way too short to waste on bad salads. Make this one for your next backyard dinner, when you need a quick lunch that feels special, or on a Tuesday just because the nectarines at the market looked too good to pass up.
If you give it a try, drop a comment below and let me know how it went — I love hearing about your summer cooking!
📌 Save this grilled nectarine burrata prosciutto salad recipe for your next summer dinner party — it comes together in 15 minutes and always steals the show.
Grilled Nectarine Burrata Prosciutto Salad
Equipment
- Outdoor Grill or Cast Iron Grill Pan
- Tongs
- Large Platter or Wooden Cutting Board
- Sharp Knife
Ingredients
- 2 large nectarines, ripe but firm
- 8 oz burrata, room temperature
- 4 oz prosciutto di Parma, thinly sliced
- 3 cups arugula, loosely packed
- balsamic glaze, for drizzling
- 6-8 leaves fresh basil
- flaky sea salt and cracked black pepper, to finish
- neutral oil, for brushing
Instructions
- Fire up your grill or grill pan to medium-high heat. Slice the nectarines in half and remove the pits. Brush the cut sides lightly with neutral oil.
- Grill the nectarines cut-side down for 3-4 minutes until deep char marks form and they begin to soften. Do not move them too early.
- Optional: lay the prosciutto slices flat on the grill for the last 30 seconds until slightly crisp. Watch closely, then tear into ribbons.
- Spread arugula across a serving platter. Tear burrata into generous chunks and nestle among the greens.
- Place warm grilled nectarines cut-side up on top of the burrata and arugula. The heat will gently melt the burrata.
- Scatter torn prosciutto ribbons over the salad. Drizzle with balsamic glaze, tear basil leaves over the top, and finish with flaky sea salt and cracked black pepper. Serve immediately.
Notes
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