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When it's hot out and I've got people coming over, I always throw together this burrata, prosciutto, and grilled nectarine salad. Juicy nectarines get caramelized on the grill, then I pile them up with creamy burrata, loads of tomatoes, salty prosciutto, and handfuls of fresh herbs. All finished off with a bright, punchy lemon dressing that tastes like summertime on a plate.
One Fourth of July, I made it for a family BBQ and even the pickiest eaters went back for more. It's now the first thing folks ask for when grill season rolls around.
Dreamy Ingredients
- Pinch of salt and black pepper: helps your vinaigrette taste just right
- Extra virgin olive oil: go for a good one here so the dressing is extra tasty and smooth
- Fresh oregano, lemon thyme, and mint: chop these herbs right at the end to keep the flavor strong and bright
- Lemon zest: grab a microplane and zest your lemon for that zingy freshness
- White wine vinegar: gives just the right tang in the vinaigrette but doesn't cover up the nectarines
- Fresh lemon juice: use the real thing for pop—the bottle stuff doesn't hit the same way
- Grilled baguette: get a chunky, rustic loaf and grill thick slices so they soak up all the good stuff
- Finishing salt and freshly cracked black pepper: put these on top for that wow bite at the end (flaky sea salt if you've got it)
- Mixed baby greens: a soft base that doesn't take the spotlight from the fruit
- Fresh cherries: pit and toss in for a tart punch of flavor and color
- Heirloom tomatoes: use big, bold ones with different colors for maximum flavor
- Cherry tomatoes: sweet and juicy red or yellow halves brighten things up
- Prosciutto: thin slices give a salty kick that pairs with everything else—spring for the fancy kind if you can
- Burrata cheese: rip open the balls right before serving so the insides melt over the fruit
- Nectarines: pick ones that feel ripe but not squishy—they'll hold up best on the grill and taste amazing
Simple Steps
- Add All the Extras:
- Scatter your grilled nectarines over the salad, then drop torn burrata and loose slices of prosciutto on top. Let the cheese ooze a little into the tomatoes.
- Make the Lemony Dressing:
- Mix lemon juice, a splash of vinegar, lemon zest, fresh herbs, olive oil, a bit of salt, and pepper in a bowl. Whisk until it comes together, then check the taste.
- Chop and Grill the Nectarines:
- Cut nectarines into wedges, then slice them into slim pieces. Rub lightly with olive oil so they won't stick, and grill on each side for a few minutes on high heat till they look caramelized. Take them off and let them cool down for a bit.
- Fix Up the Salad Greens:
- In a salad bowl, gently mix the greens, cherry tomatoes (cut in half), sliced heirlooms, and pitted cherries. Splash on a little of the dressing and give everything a gentle toss.
- Finish and Dig In:
- Toss on extra herbs, sprinkle some sea salt and black pepper, and serve bread on the side. Add a bit more lemony dressing if you want.
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The sweet smoky nectarines totally steal the show for me. Every time they hit the grill, they send out this delicious smell that makes the whole backyard feel like a big summer party. I can't help but think of that evening grilling with my sisters while everyone waited for the first bite.
Storing Leftovers
This one's best eaten as soon as you toss it together. If you want to prep ahead, just keep each part in its own container. You can grill the fruit and mix up the dressing a few hours early. For best results, chill the cheese and greens separately until you're ready to serve.
Swaps and Tweaks
No nectarines? Grab peaches or plums. Burrata not in the fridge? Use fresh mozzarella. If you're not into mixed greens, arugula or baby spinach do the trick too. Ditch the prosciutto and you're set for a meatless version.
How to Serve
Enjoy this salad as the main event—just add crusty bread. Or serve it on the side with grilled fish, steak, or chicken. Works great piled up family style so everyone can help themselves. Makes a fun starter for dinner with friends, too.
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Nectarine Burrata Salad in Food Traditions
Mixing fruit, cheese, and salty cured meats is a classic combo in Mediterranean cooking. This salad packs those flavors into something easy enough for any night. For me, it captures that late summer feeling in every bite.
Frequently Asked Questions About Recipes
- → How should I grill nectarines here?
Brush wedge-cut nectarines with a bit of olive oil. Toss them on a medium-high grill for two or three minutes on each side 'til you get those nice marks and they're a little soft.
- → Is there a swap for burrata if I’m out?
Sure thing. Try fresh mozzarella or even creamy ricotta. They'll be just as smooth and gentle in taste as burrata.
- → What herbs fit with this dish?
Oregano, fresh mint, and lemon thyme brighten things up and really make the sweet fruit and salty meat sing.
- → What’s the best way to put everything together?
Right after making it, serve it at room temp. Slice up some baguette, toast it or grill it, and you're set for dipping or scooping.
- → Do I need every ingredient?
You can skip the cherries, herbs, or tomatoes or swap them if you’d like, especially if some stuff’s out of season.
- → Can I do anything ahead?
Yep. Make the nectarines and the dressing a few hours early if you want. Save the mixing of greens and cheese until right before eating so it stays fresh.