Grilled Nectarine Burrata Prosciutto Salad

This Grilled Nectarine Burrata Prosciutto Salad is fresh, sweet, salty, creamy, and so easy.

The warm grilled nectarines get soft and juicy, the burrata turns rich and creamy, and the prosciutto adds that salty bite that makes every forkful feel special.

Servings: 4
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

Why I Love This Recipe

I love this salad because it feels fancy, but it is very simple. The first time I made it, I had a few ripe nectarines sitting on the table and a ball of burrata in the fridge. I grilled the fruit, added salty prosciutto, and it turned into one of those “wow, this is so good” meals.

• It has sweet, salty, creamy, and fresh flavors.
• It looks beautiful with very little work.
• It is great for summer dinners, brunch, or a light lunch.
• It uses simple ingredients but tastes restaurant-style.
• The grilled nectarines make the whole salad feel warm and cozy.

What You’ll Need

• 3 ripe but firm nectarines, pitted and cut into wedges
• 1 tablespoon olive oil, for brushing nectarines
• 5 cups arugula
• 8 ounces burrata, torn into pieces
• 4 ounces prosciutto, loosely folded
• 1/4 cup fresh basil leaves
• 1/4 cup shelled pistachios, roughly chopped
• 2 tablespoons extra virgin olive oil, for dressing
• 1 tablespoon balsamic glaze
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon flaky salt
• 1/4 teaspoon black pepper

Tools You’ll Need

• Grill pan or outdoor grill
• Tongs
• Cutting board
• Sharp knife
• Small bowl
• Whisk
• Pastry brush
• Wide round serving bowl or platter

Pro Tips

• Use nectarines that are ripe but still firm, so they do not fall apart on the grill.
• Do not move the nectarines too much while grilling. Let them sit so they get nice grill marks.
• Tear the burrata right before serving so it stays creamy and fresh.
• Add the prosciutto last so it keeps its soft folds.
• Serve right away while the nectarines are still warm.

Recipe and Instructions

Step 1: Cut and Brush the Nectarines

Cut 3 ripe but firm nectarines into wedges and remove the pits. Brush the wedges with 1 tablespoon olive oil.

Step 2: Grill the Nectarines

Heat a grill pan over medium-high heat. Place the oiled nectarine wedges on the hot grill pan. Grill for 2 to 3 minutes per side, until grill marks show and the fruit is warm and juicy.

Step 3: Make the Dressing

In a small bowl, whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic glaze, 1 tablespoon fresh lemon juice, 1/4 teaspoon flaky salt, and 1/4 teaspoon black pepper.

Step 4: Build the Salad Base

Add 5 cups arugula to a wide round white shallow serving bowl. Scatter the warm grilled nectarine wedges over the arugula.

Step 5: Add Burrata and Prosciutto

Tear 8 ounces burrata into pieces and place it over the arugula and grilled nectarines. Fold 4 ounces prosciutto loosely and tuck it around the salad.

Step 6: Finish and Serve

Sprinkle 1/4 cup fresh basil leaves and 1/4 cup roughly chopped shelled pistachios over the salad. Drizzle the dressing over the top and serve right away.

Macros Information

Approximate per serving:

• Calories: 365
• Protein: 14g
• Carbs: 20g
• Fat: 27g
• Fiber: 4g
• Sugar: 13g

Why This Recipe Works Quick Science

Grilling nectarines brings out their natural sugar. The heat makes them sweeter and softer. Burrata adds fat and creaminess, which balances the bright lemon and balsamic. Prosciutto adds salt, and salt makes sweet fruit taste even better. Arugula brings a peppery bite, so the salad does not taste too rich.

Common Mistakes

• Using nectarines that are too soft. They can turn mushy on the grill.
• Skipping the oil on the fruit. A little oil helps stop sticking.
• Over-grilling the nectarines. They only need a few minutes.
• Adding burrata too early. It is best fresh and creamy.
• Using too much dressing. Start light, then add more if needed.

Substitutions and Variations

• Use peaches instead of nectarines.
• Use mozzarella if you cannot find burrata.
• Use baby spinach instead of arugula.
• Use walnuts or almonds instead of pistachios.
• Add a little honey for extra sweetness.
• Skip prosciutto for a meat-free salad.

Make Ahead Tips

You can cut the nectarines a few hours ahead and keep them chilled. You can also whisk the dressing ahead and store it in the fridge. Grill the nectarines and build the salad right before serving for the best taste.

What to Serve With

• Grilled chicken
• Crusty bread
• Pasta salad
• Lemon shrimp
• Tomato soup
• Sparkling water or iced tea

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 1 day. The salad is best fresh because burrata and arugula get soft. For best results, store the dressing, greens, fruit, and burrata separately.

FAQ

Q: Can I use peaches instead of nectarines?
A: Yes. Peaches work great. Use ripe but firm ones.

Q: Can I make this without a grill?
A: Yes. Use a grill pan on the stove, or sear the nectarine wedges in a hot skillet.

Q: Can I make it vegetarian?
A: Yes. Leave out the prosciutto. Add more pistachios or a little extra burrata.

Q: Can I use regular balsamic vinegar?
A: Yes, but balsamic glaze is thicker and sweeter. If using vinegar, use a little less.

Q: Should this salad be served warm or cold?
A: It is best with warm nectarines and cool burrata.

Final Thoughts

This salad is simple, pretty, and full of flavor. Make it when nectarines are juicy and sweet, and enjoy every creamy, salty, fresh bite. Leave a comment with how it turned out or any questions you have.