Grilled Nectarine And Burrata Salad with Prosciutto

So, you want to feel fancy without doing any of that actually fancy, complicated chef work? Same. You’re staring into your fridge, hoping a gourmet meal will magically assemble itself. I’ve got news for you: this Grilled Nectarine Burrata Prosciutto Salad is the closest thing to culinary magic you’re going to get. It looks like you fussed for hours, but the secret is that it’s embarrassingly simple. Let’s turn that summer daydream into a plate of pure bliss.

Why This Recipe is Awesome?

Let’s cut to the chase. This salad is your new secret weapon. It’s the perfect answer to “What should I bring?” that will make people think you have a personal chef. It’s the ideal “I-want-something-awesome-but-it’s-too-hot-to-cook” dinner.

Why it’s a total game-changer:

• Idiot-Proof: Seriously. If you can turn on a grill (or a grill pan) and arrange things on a plate, you’ve got this. The hardest part is not eating all the prosciutto while you assemble it.
• The Texture Party: We’ve got it all. Creamy, dreamy burrata. Juicy, smoky grilled nectarines. Salty, crisp prosciutto. It’s a symphony in your mouth, and you’re the conductor.
• Minimal Effort, Maximum Praise: You’ll spend more time accepting compliments than you will actually making this. IMO, that’s the best kind of recipe.

Ingredients

Gather your squad. This isn’t a long list, and quality matters here. Don’t stress, just shop.

For the Salad:

• 2-3 ripe but firm nectarines: Don’t use mushy ones, or they’ll turn to sad little puddles on the grill.
• 1 ball of fresh burrata cheese: This is the star. It’s the creamy, luxurious cousin of fresh mozzarella. You’ll find it in the fancy cheese section.
• 3-4 slices of prosciutto: Get the good stuff from the deli counter, not the pre-packaged, plastic-y kind.
• A big handful of arugula: Or mixed greens if you’re not into arugula’s peppery vibe.
• Fresh basil leaves: For that pop of fresh, herby goodness.

For the Simple Vinaigrette:

• 3 tbsp extra virgin olive oil: The good stuff you actually like the taste of.
• 1 tbsp balsamic glaze: This is thicker and sweeter than regular balsamic vinegar. Pro-tip: if you can’t find glaze, you can simmer ¼ cup of regular balsamic vinegar until it reduces by half and gets syrupy.
• 1 tsp honey: To complement the nectarines.
• A squeeze of fresh lemon juice: About half a lemon’s worth.
• Salt and freshly cracked black pepper: Because seasoning is not optional.

Step-by-Step Instructions

Ready? Set. Grill! This comes together faster than you can say “is it ready yet?”

1. Fire Up the Grill (or Pan). Get your grill or a grill pan screaming hot over medium-high heat. A little oil on the grates will prevent a sticky situation.
2. Grill Those Nectarines. Cut your nectarines in half, twist, and remove the pit. Brush the cut sides lightly with a bit of olive oil. Place them cut-side down on the hot grill. Don’t move them! Let them get those beautiful, sexy grill marks for 2-3 minutes.
3. Make the Dressing. While the nectarines are getting smoky, whisk all the vinaigrette ingredients in a small bowl or jar. Taste it. Does it need more honey? More lemon? Adjust to your liking. You’re the boss.
4. Assemble Like a Pro. On a large platter or individual plates, make a bed of arugula. Arrange the gorgeous grilled nectarine halves on top. Tear that beautiful ball of burrata and scatter the creamy pieces around. Artfully drape (or just crumple, no judgment) the prosciutto over everything.
5. The Final Flourish. Drizzle that amazing dressing over the whole masterpiece. Throw on the fresh basil leaves, crack some extra black pepper over the top, and maybe even a tiny pinch of flaky sea salt. Boom. You’re done.

Common Mistakes to Avoid

Let’s learn from my mistakes so you don’t have to make them.

• Using Soggy Fruit: If your nectarines are overripe, they’ll fall apart on the grill. Firm-ish is your friend here.
• Moving the Nectarines Too Soon: Have some patience! Let them sear properly to get those caramelized grill marks. If you try to move them too early, they’ll stick and tear.
• Forgetting to Taste the Dressing: This is a non-negotiable. Your palate is unique. Taste the dressing and make it yours. Too tart? Add honey. Too sweet? Add lemon. You are the master of your dressing destiny.
• Serving Cold Burrata: Burrata is a diva and deserves to be at room temperature to be its most luscious, creamy self. Take it out of the fridge about 30 minutes before you plan to serve the salad.

Alternatives & Substitutions

No nectarines? No problem. Life is about improvisation.

• No Nectarines? Peaches are the obvious and equally delicious swap. Figs would be absolutely divine grilled, too.
• Not a Burrata Fan? Blasphemy, but okay. A big ball of fresh mozzarella (the good kind, in water) will work beautifully.
• Vegetarian? Easy. Just leave out the prosciutto. The salad is still incredible without it. For a different salty element, you could add some toasted pine nuts or walnuts.
• Different Greens? Arugula too peppery for you? Baby spinach or a spring mix works perfectly.
• No Balsamic Glaze? As mentioned, reduce regular balsamic vinegar, or a good-quality honey mustard dressing would also be lovely here.

FAQs

Can I make this salad ahead of time?

You can do some prep! You can make the dressing and grill the nectarines a few hours ahead. But assemble right before serving unless you want a sad, wilted salad. Nobody wants that.

I don’t have a grill. What now?

A grill pan is your best indoor friend. No grill pan? A heavy-duty cast-iron skillet will still give the nectarines a great sear. It just won’t have the lines, but the flavor will still be there.

Is burrata the same as fresh mozzarella?

Kinda, but better. Imagine a mozzarella pouch filled with stracciatella (soft, creamy cheese curds and cream). When you cut into it, the creamy center spills out. It’s pure joy.

Can I use a different vinegar?

Sure! A white balsamic vinegar would be great if you want to keep the color of the nectarines bright. A sherry vinegar would also add a nice, nutty flavor.

What should I serve this with?

It’s a superstar on its own for a light lunch. For dinner, it’s incredible next to some grilled chicken, a simple piece of fish, or even piled onto some crusty bread as the world’s most epic crostini.

How do I know if a nectarine is ripe?

It should have a sweet smell at the stem end and give slightly to gentle pressure. If it’s hard as a rock, let it sit on the counter for a day or two.

Can I add something else to it?

Go for it! Sliced red onion, toasted almonds, or even a few fresh cherries thrown in would be delicious. Make it your own.

Related Recipe:

• Easy Summer Dinner Recipes – 7 Simple Ideas
• 5 Summer Dinners in 30 Minutes or Less
• 15 Fresh and Light Summer Meals Recipes

Final Thoughts

And there you have it. A salad that’s less of a recipe and more of a vibe. It’s about embracing simple, quality ingredients and letting them shine. It’s perfect for a hot summer night, a fancy-ish date night in, or just because you deserve something wonderful.