Name: Grilled Nectarine Burrata Prosciutto Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 medium ripe nectarines, pitted and cut into wedges; 1 tablespoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 5 ounces mixed spring greens (or arugula and baby spinach); 8 slices prosciutto, torn into bite-size pieces; 8 ounces burrata cheese, drained and torn into chunks; 1/4 cup toasted sliced almonds or pistachios; 2 tablespoons fresh basil leaves, thinly sliced; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 3 tablespoons extra-virgin olive oil; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper

Grilled Nectarine Burrata Prosciutto Salad tastes sweet, salty, creamy, and smoky all at once, like a summer cheese board turned into dinner. It works perfectly for busy weeknights or casual entertaining, since you can pull it together in about 25 minutes. I first made this after a farmers’ market haul and ate it standing at the counter, so you know it passed the “too good to wait for a plate” test.

Why Grilled Nectarine Burrata Prosciutto Salad Is Worth It

This salad hits every texture and flavor: juicy grilled nectarines, silky burrata, salty prosciutto, peppery greens, and a bright vinaigrette. It tastes fancy enough for guests but stays simple enough for a Tuesday night.

You also use basic ingredients that many grocery stores stock year-round. The grill adds a little char and smoke that makes the nectarines taste like dessert and side dish at the same time.

“This Grilled Nectarine Burrata Prosciutto Salad tastes like a restaurant special but comes together faster than ordering takeout. ★★★★★”

Ingredients You Need

Produce

3 to 4 ripe but firm nectarines, halved and pitted
4 cups arugula or baby arugula
2 cups mixed baby greens or baby spinach
1 small cucumber, thinly sliced
1 cup cherry or grape tomatoes, halved
1 small shallot, very thinly sliced
Fresh basil leaves, small handful, torn
Optional: a few fresh mint leaves for extra freshness

Dairy

2 balls burrata cheese, drained
- Use fresh, high-moisture burrata from the cheese section, not the shelf-stable mozzarella.
- If you cannot find burrata, use fresh mozzarella pearls or a sliced fresh mozzarella log.

Protein

4 to 6 slices prosciutto
- Choose a good-quality prosciutto from the deli counter.
- If you prefer turkey-based prosciutto-style slices, those work too.

Pantry Items

Extra virgin olive oil, about 5 to 6 tablespoons total
Balsamic vinegar, 2 tablespoons
- A thicker, aged balsamic gives a richer flavor, but regular works fine.
Honey or maple syrup, 1 to 2 teaspoons
Dijon mustard, 1 teaspoon
Kosher salt
Freshly ground black pepper
Optional: crushed red pepper flakes for a little heat

Optional Crunch

1/3 cup toasted nuts, such as pistachios, sliced almonds, or walnuts
Or 1/3 cup toasted seeds, such as pumpkin seeds or sunflower seeds

Equipment

Grill, grill pan, or cast iron skillet
Tongs
Small bowl and whisk or jar with lid for dressing
Large salad bowl or shallow serving platter
Cutting board and sharp knife
Paper towels to pat nectarines dry

Quick Tips & substitutions

Use slightly firm nectarines so they hold shape on the grill and do not turn mushy.
Brush nectarines lightly with oil so they do not stick to the grill.
Swap peaches, plums, or apricots if nectarines look sad at the store.
Use fresh mozzarella or burrata-style vegan cheese if you cannot find burrata.
Replace prosciutto with thinly sliced turkey or smoked chicken if you avoid pork.
Use baby spinach or spring mix if arugula tastes too peppery for you.
Shake the dressing in a jar to save time and keep leftovers for another salad.
Toast nuts or seeds in a dry skillet for 3 to 4 minutes to boost flavor.
Grill nectarines on a grill pan indoors when the weather refuses to cooperate.
Plate the salad on a big platter so every bite gets a little fruit, cheese, and greens.

How to Make Grilled Nectarine Burrata Prosciutto Salad

Step 1: Prep the nectarines and grill

Heat your grill or grill pan over medium-high heat. Cut nectarines in half, remove the pits, and pat the cut sides dry with paper towels so they char instead of steam. Brush the cut sides with a little olive oil and sprinkle with a pinch of salt.

Step 2: Grill the nectarines

Place nectarines cut side down on the hot grill. Cook 3 to 4 minutes until grill marks appear and the fruit softens slightly. Flip and cook 1 to 2 more minutes on the skin side, then move them to a plate to cool slightly.

Step 3: Mix the dressing

In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, honey or maple syrup, Dijon mustard, a pinch of salt, and several grinds of black pepper. Whisk or shake until the dressing looks glossy and thickened. Taste and adjust with a touch more honey for sweetness or vinegar for tang.

Step 4: Build the salad base

Add arugula and mixed greens to a large bowl or wide platter. Scatter cucumber slices, tomato halves, and sliced shallot over the greens. Drizzle a tablespoon or two of dressing over the base and toss lightly so every leaf gets a thin coat.

Step 5: Add grilled nectarines and prosciutto

Slice the grilled nectarine halves into thick wedges. Tuck the warm wedges into the greens so they peek through the salad. Tear prosciutto into bite-size ribbons and drape them around the nectarines.

Step 6: Add burrata and herbs

Gently tear burrata into large chunks and nestle them over the salad. Spoon a little dressing over the burrata so it soaks up flavor. Sprinkle torn basil and optional mint over the top.

Step 7: Finish with crunch and seasoning

Scatter toasted nuts or seeds over the salad for crunch. Add a final drizzle of dressing, then season with a pinch of salt, black pepper, and optional red pepper flakes. Serve right away while the nectarines still feel slightly warm and the burrata feels cool and creamy.

Recipe Variations

Gluten-free: Use gluten-free nuts or seeds and check labels on mustard and prosciutto.
Vegan: Use vegan burrata or soft cashew cheese and swap prosciutto for grilled marinated tofu or chickpeas.
Low carb: Reduce or skip tomatoes and fruit, add extra greens, cucumber, and avocado.
Extra protein: Add grilled chicken, shrimp, or sliced turkey breast.
More veggies: Add grilled zucchini, asparagus, or roasted bell peppers.
Extra sweet: Add a few fresh berries or a drizzle of balsamic glaze.

Ways to Serve

Serve as a light main dish with crusty bread or warm flatbread on the side.
Plate smaller portions as a starter salad for a summer dinner.
Pack components separately and assemble at a picnic or potluck.
Pair with grilled chicken, fish, or tofu for a bigger meal.
Serve alongside a simple pasta with olive oil, garlic, and herbs.

Storage Success

Store leftover components separately when possible so the greens stay crisp. Keep grilled nectarines, burrata, and prosciutto in airtight containers in the fridge for up to 2 days. Store extra dressing in a jar in the fridge for up to 5 days and shake before using. Dress only the portion you plan to eat so the salad keeps its texture and does not turn soggy.