Grilled Nectarine Burrata Prosciutto Salad

There’s something magical about the first perfectly ripe nectarine of summer. That sweet, juicy flesh with just the right amount of tartness signals that the best of the season has arrived. While nectarines are delicious eaten out of hand, grilling them transforms them into something truly extraordinary. This Grilled Nectarine Burrata Prosciutto Salad celebrates summer’s bounty in the most delicious way possible.

I first made this grilled nectarine salad for a weekend gathering and watched as my guests fell silent, completely absorbed in the perfect balance of flavors and textures. The slightly smoky, caramelized nectarines pair beautifully with creamy burrata cheese, while paper-thin prosciutto adds a salty contrast. Fresh cherries and tomatoes bring additional sweetness and acidity, all tied together with a bright lemon herb vinaigrette.

Why You’ll Love This Grilled Nectarine Burrata Prosciutto Salad

• Perfect balance of flavors: Sweet fruit, creamy cheese, salty prosciutto, and bright vinaigrette create harmonious bites
• Stunning presentation: The vibrant colors and varied textures make this a showstopper on any table
• Celebration of summer: Features the season’s best stone fruits, tomatoes, and herbs at their peak
• Simple preparation: Despite its impressive appearance, this salad comes together quickly
• Versatile serving options: Works beautifully as an appetizer, side dish, or light main course

Ingredients for Grilled Nectarine Burrata Prosciutto Salad

For the Salad:

• 4 ripe but firm nectarines, pitted and quartered
• 8 ounces burrata cheese, torn into pieces
• 8 slices prosciutto, arranged loosely
• 4 ounces cherry tomatoes, halved
• 2 heirloom tomatoes, halved and cut into eighths
• 1/2 cup fresh cherries, pitted and halved
• 1/2 cup mixed baby spring greens
• Finishing salt and freshly ground black pepper
• Grilled baguette slices, for serving

For the Lemon Herb Vinaigrette:

• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon zest
• 1 tablespoon fresh oregano, roughly minced
• 1 tablespoon fresh mint, roughly minced
• 1 tablespoon fresh lemon thyme leaves
• 1/2 cup extra virgin olive oil
• Pinch of salt and freshly ground black pepper to taste

How to Make Grilled Nectarine Burrata Prosciutto Salad

Grill the Nectarines

1. Preheat your grill to medium-high heat or heat a grill pan on the stovetop. While some cooks prefer charcoal for the smoky flavor it imparts, a gas grill or stovetop grill pan works perfectly well too.
2. Slice the nectarine quarters into eighths to create nice manageable pieces. Lightly brush them with a little olive oil to prevent sticking and help with caramelization.
3. Place the nectarine slices on the hot grill and cook for 2-3 minutes until beautiful grill marks have formed and the fruit has softened slightly. The key here is to get that lovely caramelization without turning the fruit to mush.
4. Flip each piece carefully and cook for another 2-3 minutes on the other side. The heat intensifies the natural sugars in the fruit, bringing out an incredible depth of flavor.
5. Remove the grilled nectarine pieces from the heat and let them cool slightly while you prepare the rest of the salad. I find the salad works best when the nectarines are warm but not hot.

Prepare the Lemon Herb Vinaigrette

1. In a small bowl, whisk together the fresh lemon juice, white wine vinegar, and lemon zest until well combined.
2. Add the minced fresh herbs – oregano, mint, and lemon thyme. The combination of these herbs creates a vibrant dressing that complements the sweetness of the fruit perfectly.
3. Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the dressing.
4. Season with a pinch of salt and freshly ground black pepper to taste. Set aside to allow the flavors to meld together while you assemble the salad.

Assemble the Salad

1. In a large, shallow serving bowl or on a platter, arrange the mixed baby spring greens as a base. The tender greens provide a nice backdrop for the colorful ingredients to follow.
2. Scatter the cherry tomato halves and heirloom tomato wedges around the greens. I love using a mix of colored tomatoes for visual appeal – yellow, red, and purple varieties create a stunning mosaic.
3. Add the halved cherries throughout the salad. Their deep, sweet flavor creates a beautiful counterpoint to the acidity of the tomatoes.
4. Arrange the grilled nectarine slices artfully throughout the salad. I like to spread them out so every serving gets a good amount.
5. Tear the burrata into chunks and nestle them around the salad. The creamy cheese begins to slightly melt when it meets the warm nectarines, creating luscious pockets of richness.
6. Drape the prosciutto slices loosely around the salad. The thin, salty meat provides the perfect contrast to the sweet fruit and mild cheese.
7. Drizzle the prepared lemon herb vinaigrette over the entire salad, making sure to get a little bit on all components.
8. Finish with a sprinkle of any remaining fresh herbs, a touch of finishing salt (flaky sea salt works beautifully here), and some freshly ground black pepper.

Serve and Enjoy

Serve this gorgeous grilled nectarine burrata prosciutto salad with slices of grilled baguette on the side. The bread is perfect for scooping up bits of burrata and fruit, and for soaking up the flavorful vinaigrette. This salad is best enjoyed immediately after assembly when the contrast between warm nectarines and cool burrata is at its peak.

Serving Suggestions

This versatile grilled nectarine salad works beautifully in several settings:

As an Appetizer: Serve smaller portions to kick off a summer dinner party. Your guests will be talking about it throughout the evening.

As a Light Main Course: Paired with grilled baguette, this salad makes a perfect light summer dinner, especially on those hot evenings when you want something refreshing.

For a Brunch Spread: This salad fits right in alongside other brunch favorites and adds a sophisticated touch to your table.

With Grilled Meats: If you’re already firing up the grill for meats, this salad makes the perfect accompaniment. The fruity sweetness complements grilled chicken or steak beautifully.

Recipe Variations

While this grilled nectarine burrata prosciutto salad is perfect as is, here are some delicious variations to try:

• Add a drizzle of balsamic: For a touch of sweetness, try adding a drizzle of aged balsamic vinegar or a balsamic reduction over the finished salad. The grilled nectarine burrata prosciutto salad with balsamic vinegar adds another dimension of flavor that works beautifully with the other components.
• Swap the fruit: If nectarines aren’t available, peaches make an excellent substitute. You could also try grilled apricots or plums for a different stone fruit experience.
• Try different cheeses: While burrata is unbeatable for its creamy texture, a good quality fresh mozzarella or even ricotta can work well too.
• Add nuts for crunch: Toasted pine nuts or sliced almonds add a nice textural contrast to the soft fruits and cheese.
• Incorporate more greens: For a heartier salad, increase the amount of mixed greens and add some arugula for a peppery bite.
• Ottolenghi inspiration: Taking a cue from chef Yotam Ottolenghi, who’s known for his burrata and nectarine salad, try adding some fresh basil leaves and a sprinkle of za’atar for a Middle Eastern twist.

More Summer Entertaining Ideas

If you’re planning a summer gathering, this Grilled Nectarine Burrata Prosciutto Salad pairs beautifully with other seasonal favorites. For a complete entertaining menu, consider starting with my Mini Carrot Peppers Easter Appetizer which works just as well for summer parties as it does for spring celebrations. Add a hearty side like my Bow Tie Pasta Salad that can be made ahead and served at room temperature. For brunch gatherings, include my Dill Egg Salad Recipe alongside this nectarine salad for a refreshing spread that celebrates the best of the season.

Final Thoughts on Grilled Nectarine Burrata Prosciutto Salad

This grilled nectarine burrata prosciutto salad epitomizes summer dining at its finest. It’s a dish that celebrates the fleeting, precious flavors of the season and transforms simple ingredients into something truly memorable. The contrast of sweet grilled fruit, creamy cheese, salty meat, and bright herbs creates a symphony of flavors that’s greater than the sum of its parts.

What I love most about this salad is its effortless elegance. Despite being relatively simple to prepare, it creates a stunning presentation that’s worthy of special occasions yet easy enough for everyday enjoyment. It’s the kind of dish that makes people feel cared for and celebrated – food that feeds both body and soul.

Whether you’re recreating a recipe inspired by Ottolenghi, following the style of BBC Good Food, or making this grilled nectarine salad your own signature dish, I hope it brings as much joy to your table as it has to mine. Savor each bite as a celebration of summer’s finest offerings.

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