So, About This Salad—And That One Time I Burned the Nectarines
You know how some days you just want to eat something that tastes like sunshine and looks all fancy, but you also don’t feel like fussing? That’s basically how this Grilled Nectarine Burrata Prosciutto Salad wandered into my life. I first made it after spying some nectarines at the local market that smelled so good I nearly walked into a lamppost. My cousin was coming over—she claims not to “like salad” (eye roll) but, as it turns out, she does like this one. Oh, and full disclosure: I once left the nectarines on the grill too long and ended up with… well, let’s just call it “nectarine confetti.” Still tasty, though.
Why You’ll Fall for This (My Family Sure Does)
I usually whip this up when it’s too hot to crank the oven, or when the fridge is a bit of a patchwork (which is most of the time, honestly). My family goes bonkers for it, partly because it’s pretty, but also because the combo of creamy burrata, salty prosciutto, and sweet grilled nectarines is just pure magic. And yes, if you don’t eat it all at once, it’s surprisingly good the next day—though the prosciutto loses a bit of its snap. Also, I’ve tried working in peaches when I couldn’t find nectarines and, to be honest, it does the trick! (Just don’t tell my Italian neighbor, she has Opinions.)
What You’ll Need (And a Few “Whoops, That’ll Do” Substitutions)
- 2-3 ripe nectarines (or peaches in a pinch—plums have made an appearance once, wasn’t my best idea)
- 1 ball of burrata cheese (mozzarella works if you’re desperate, but, let’s be real, burrata is the star)
- 6-8 slices of prosciutto (sometimes I use speck, or even good old ham if that’s what I’ve got; my grandmother swears by San Daniele, but I can’t always find it at Tesco)
- Big handful of arugula or mixed salad leaves (spinach is fine too, though the peppery bite of arugula is 👌)
- 2 tbsp olive oil (I grab the “good” bottle for drizzling, but any will work)
- 1 tbsp balsamic glaze or just balsamic vinegar, thickened up in a pan if you’re feeling fancy
- Sea salt and black pepper, to taste
- Optional: handful of toasted pine nuts, basil leaves, or even a scattering of pomegranate seeds if you’re feeling wild
Let’s Get Cooking (Well, Grilling—Sort Of)
- Fire up your grill or grill pan. Or just a frying pan, if that’s all you’ve got. You want it nice and hot. Cut the nectarines into chunky slices—think wedges, not paper-thin (I once sliced them too thin and they vanished on the grill, oops).
- Brush the slices with a little olive oil. Lay them cut side down on the grill. A minute or two per side should do it. Don’t wander off! I got distracted once and came back to what looked like fruit jerky. Not the vibe.
- Toss your greens onto a platter. Or just the nearest big plate—presentation is overrated if you’re just hungry. Scatter those grilled nectarines (try not to eat half of them at this point, but no promises).
- Tear up your prosciutto. Drizzle it all over like you’re Jackson Pollock, then gently plop the burrata in the middle (or break it up a bit if you want everyone to get a bit).
- Drizzle with olive oil and balsamic. Sprinkle with salt, crack some black pepper. Add any of your wildcards—pine nuts, basil, or pomegranate. This is where I usually sneak a taste and then pretend it’s for “seasoning purposes.”
Notes: Bits I’ve Learnt the Hard Way
- Don’t skip the olive oil. I tried once (was being frugal) and it just didn’t sing.
- The nectarines don’t need to be super-soft; slightly firm ones grill better and don’t fall apart. That’s a lesson I learnt after fishing bits out of the coals more than once.
- If you’re making this ahead, keep the nectarines separate till the last minute or they’ll make everything a bit mushy—trust me, it’s not pretty.
Variations I’ve Messed With (Some Winners, A Dud or Two)
- I once swapped the burrata for feta—worked surprisingly well, though it was saltier.
- Added a handful of rocket or baby spinach when arugula was MIA—no complaints from the peanut gallery.
- Tried grilling the prosciutto once for crispiness; ended up with a salty, shattery mess. Wouldn’t recommend (unless you like a challenge).
What If I Don’t Have a Grill? (No Problem!)
You don’t need a big fancy grill—honestly, I’ve made this on a bog-standard frying pan. If you’ve got a panini press, that’ll do in a pinch. Or, worst case, just skip grilling—slice the nectarines and call it “rustic.” No judgement here.
Will It Keep? (If There’s Any Left!)
Pop leftovers in the fridge, covered, and they’ll keep till the next day. The greens get a little wilted, but not in a bad way. Actually, I think the flavors deepen overnight, but my husband says I’m being dramatic. Realistically, it’s usually gone before I even think about storage. Oh, and if you want to learn about fresh cheese storage, I found this Serious Eats cheese guide actually pretty helpful.
How We Serve It (And That One Odd Family Tradition)
I like this with crusty sourdough on the side, but apparently in my uncle’s house they eat it with potato chips—go figure. Sometimes we open a bottle of rosé (here’s my favorite beginner’s guide to rosé if you’re curious). It’s a great BBQ starter, or just a light dinner if you load up your plate. Oh, and if you’re feeling extra, a smidge of honey drizzled on top is chef’s kiss—not authentic, but who’s judging?
Things I Learned The Hard Way (So You Don’t Have To!)
- Don’t rush the grill. Once, I cranked the heat and scorched the fruit—burnt sugar on the grill is not fun to clean, plus it ends up tasting like charcoal lollies.
- If your burrata is cold from the fridge, let it sit out a bit before serving. Cold cheese + warm fruit = not so great.
FAQ: Stuff People Actually Ask Me
- Can I use peaches instead of nectarines?
Yup, I do this all the time. Peaches are a bit softer, so don’t overdo the grilling. (Learned that the sticky way.) - What if I can’t find burrata?
Mozzarella works fine. Even creamy goat cheese if you’re feeling bold. Actually, I prefer goat cheese sometimes, but my kids give me the side-eye. - Is there a veggie version?
Sure thing—just leave out the prosciutto. Maybe sprinkle in some toasted walnuts or grilled asparagus spears for something special. - Do I really need balsamic glaze?
Nope! Regular balsamic vinegar works, or you can even skip it if you’re not a fan. The salad’s already got plenty of flavor. - Why do my nectarines stick to the grill?
Probably the grill wasn’t hot enough, or maybe too much sugar from super ripe fruit. Just brush a little more oil next time. Happens to the best of us!
And there you have it. A salad that’s quick, a little bit posh, and totally forgiving of whatever ingredients you’ve got knocking about. If you want to see a beautiful (and slightly fancier) take on this, check out this version over at Half Baked Harvest—I stole a few ideas from her, but don’t tell! If you make it, let me know how it turns out—unless it’s awful, in which case, let’s just pretend we never had this chat.
Ingredients
- 3 ripe nectarines, halved and pitted
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups mixed salad greens (arugula, baby spinach, or spring mix)
- 8 slices prosciutto
- 2 balls fresh burrata cheese
- 2 tablespoons balsamic glaze
- 1/4 cup fresh basil leaves
Instructions
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1Preheat a grill or grill pan over medium-high heat. Brush the nectarine halves with olive oil and sprinkle with salt and pepper.
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2Grill the nectarines, cut side down, for 2-3 minutes until grill marks appear and the fruit is slightly softened. Remove from the grill and let cool slightly, then slice each half into wedges.
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3Arrange the mixed salad greens on a large serving platter. Top with grilled nectarine wedges and torn prosciutto slices.
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4Tear the burrata balls and distribute over the salad. Drizzle with balsamic glaze and scatter fresh basil leaves on top.
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5Serve immediately and enjoy this refreshing summer salad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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