Grilled Nectarine Burrata Prosciutto Salad
A 15-minute summer salad that balances sweet grilled nectarines, creamy burrata, and salty prosciutto. Perfect for a quick lunch or impressive starter.
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
Prep ahead: Grill nectarines and crisp prosciutto up to 4 hours ahead. Store separately in the fridge. Bring burrata to room temp 20 minutes before serving. For a vegetarian version, skip prosciutto and add toasted pine nuts and a drizzle of honey. Leftovers are best within 10 minutes of assembly; keep components separate if planning for later.