Last summer, Jake fired up the grill for a Sunday lunch and I stared at a pile of ripe nectarines with no plan. Lily had already eaten three of them standing over the sink. I halved a few, threw them on the hot grates, and that one impulsive move turned into the most requested dish in our house. This Grilled Nectarine Burrata Prosciutto Salad was born from happy kitchen chaos, and I have not stopped making it since.
The combination is pure magic. You get warm, caramelized nectarines that taste like summer candy. Then there is cool, milky burrata that melts into every bite, and salty ribbons of prosciutto that crisp up just slightly from the heat. Peppery arugula and a drizzle of balsamic glaze pull the whole Grilled Nectarine Burrata Prosciutto Salad together. It feels fancy enough for a dinner party but comes together in 20 minutes flat.
Why You'll Love This Grilled Nectarine Burrata Prosciutto Salad
- Ready in 20 minutes: This Grilled Nectarine Burrata Prosciutto Salad goes from fridge to table faster than you can set the table. Perfect for busy weeknights or last-minute guests.
- Only 9 simple ingredients: No hard-to-find items. Sweet nectarines, creamy burrata, and salty prosciutto do all the heavy lifting in this Grilled Nectarine Burrata Prosciutto Salad.
- Sweet, salty, and creamy: Every forkful delivers the perfect balance. The grilled fruit, rich cheese, and savory ham hit every craving your brain can throw at you.
- No oven required: You only need a grill pan or outdoor grill. That means your kitchen stays cool and you get those gorgeous char marks on the nectarines.
- Kid and adult approved: Noah calls this the pizza salad because of the prosciutto. Lily picks out the burrata first. Even my pickiest eater asks for seconds of this Grilled Nectarine Burrata Prosciutto Salad.
Grilled Nectarine Burrata Prosciutto Salad Ingredients
The beauty of this Grilled Nectarine Burrata Prosciutto Salad lies in using a handful of top-quality ingredients and treating them simply. Here is what you need to grab.
- 4 ripe but firm nectarines, halved and pitted. You want fruit that gives just slightly when pressed. Overly soft nectarines will fall apart on the grill.
- 1 tablespoon extra virgin olive oil, for brushing the nectarines before they hit the heat.
- 5 ounces baby arugula (about 5 heaping cups). Its peppery bite is the perfect bed for this Grilled Nectarine Burrata Prosciutto Salad.
- 6 ounces thinly sliced prosciutto. Let it drape and fold over the salad. It will warm slightly and release its fat into the greens.
- 8 ounces burrata cheese (2 large balls or one 8-ounce ball). Keep it chilled until the last moment.
- Flaky sea salt and freshly cracked black pepper, to taste.
- 2 tablespoons balsamic glaze. The thick, syrupy kind works best here. You can use a store-bought reduction or simmer 120ml balsamic vinegar until it coats the back of a spoon.
- Fresh basil leaves, a small handful for finishing.
Nectarines are the star. If you want that perfect char and sweet juiciness, choose fruit that is fragrant and just softening. Avoid rock-hard nectarines because they will never develop the same caramelized flavor. I often grab a few extra and make my Summer Peach Salad the next day. The grilling trick works beautifully with peaches too.
Burrata matters. Look for burrata packed in water, with a visible creamy center. You can substitute fresh mozzarella in a pinch, but the oozy richness of burrata is what makes this Grilled Nectarine Burrata Prosciutto Salad truly special.
Note: Let the burrata come to room temperature for about 15 minutes before serving. Cold cheese straight from the fridge will not melt into the warm nectarines the same way. It is one small step that takes this Grilled Nectarine Burrata Prosciutto Salad from good to great.
How to Make Grilled Nectarine Burrata Prosciutto Salad
Cooking this Grilled Nectarine Burrata Prosciutto Salad is mostly about gentle hands and timing. You want charred, juicy fruit and cool, creamy cheese all landing on the plate at the same moment. I will walk you through each step.
Step 1: Heat your grill or grill pan.
If you are using an outdoor grill, preheat it to medium-high, around 200°C (400°F). For a grill pan, set it over medium-high heat and let it get screaming hot. You should be able to hold your hand a few inches above the grates for only 2 to 3 seconds. Brush the grates lightly with oil so the nectarines do not stick.
Lora’s Tip: I like to use a cast-iron grill pan because it gives me those deep char lines and then goes straight into the center of the table. It makes this Grilled Nectarine Burrata Prosciutto Salad feel extra rustic.
Step 2: Grill the nectarines.
Brush the cut sides of each nectarine half with olive oil. Place them cut-side down on the hot grill. You will hear a satisfying sizzle. Let them cook undisturbed for 3 to 4 minutes. Look for deep char marks and edges that start to soften and release from the grates. Flip the nectarines and grill for another 2 minutes just to warm them through. The goal is tender fruit that still holds its shape. As soon as you pull them off, sprinkle with a tiny pinch of flaky salt. This is the heart of your Grilled Nectarine Burrata Prosciutto Salad.
Step 3: Build the salad base.
While the nectarines grill, scatter the arugula across a large platter or shallow serving bowl. Tear the prosciutto slices into rustic ribbons and tuck them among the greens. The warmth from the nectarines will ever so slightly soften the prosciutto, which is exactly what you want. Next, nestle the warm grilled nectarines right on top. If you want more grilled fruit inspiration, my Summer Peach Salad uses a similar char-and-scatter method.
Step 4: Add the burrata and finish.
Take the burrata out of its brine. Tear each ball gently in half with your fingers right over the salad. You want the creamy stracciatella center to spill out and mingle with the arugula and prosciutto. Drizzle the entire Grilled Nectarine Burrata Prosciutto Salad with balsamic glaze. Scatter fresh basil leaves on top, then finish with flaky salt and a few cracks of black pepper. Serve immediately while the nectarines are still warm and the burrata is at its ooziest.
Lora's Kitchen Tips
- Check nectarine ripeness daily. The window between perfectly ripe and overripe is short. Buy your nectarines 1 to 2 days before you plan to make this Grilled Nectarine Burrata Prosciutto Salad and let them soften at room temperature.
- Keep your burrata cold until the final moment. A 15-minute rest on the counter is all it needs. Any longer and the center loses that cool, creamy contrast to the warm grilled fruit.
- Do not move the nectarines too soon. If you try to flip them early, they will tear. Wait until you see dark char marks and the fruit naturally releases. This is key for a picture-perfect Grilled Nectarine Burrata Prosciutto Salad.
- If your balsamic glaze is too thin, do not panic. Let it simmer in a small saucepan over medium-low heat for 5 to 6 minutes until it coats the back of a spoon. It will thicken further as it cools.
- Season in layers. A tiny pinch of salt on the freshly grilled nectarines, another on the arugula, and a final flourish on top. This creates flavor depth throughout the Grilled Nectarine Burrata Prosciutto Salad instead of a single salty bite.
Grilled Nectarine Burrata Prosciutto Salad Variations and Substitutions
Once you master the base, you can twist this Grilled Nectarine Burrata Prosciutto Salad a dozen ways. Here are my favorites.
Peach or plum version: Swap nectarines for ripe peaches or even black plums. The grilling time stays the same and the flavor shifts just enough to keep things exciting.
Speck instead of prosciutto: Use thinly sliced speck for a smokier, more deeply spiced note. It pairs beautifully with the sweet fruit and creamy burrata.
Add grilled bread: Brush thick slices of sourdough with olive oil and grill them alongside the nectarines. Tear the bread into chunks and toss it into the salad. Now your Grilled Nectarine Burrata Prosciutto Salad becomes a complete meal.
Make it nutty: Scatter toasted pine nuts or chopped pistachios over the top for crunch. This adds another textural layer that complements the soft cheese and tender fruit.
What to Serve with Grilled Nectarine Burrata Prosciutto Salad
I treat this Grilled Nectarine Burrata Prosciutto Salad as a star main dish with a glass of cold Vermentino or sparkling water with lemon. For a bigger spread, serve it alongside a simple pasta salad. My Sun-Dried Tomato Pasta Salad with Feta and Spinach makes a perfect partner because it is hearty but still bright.
Crusty bread on the side is non-negotiable. You will want to swipe up every last smear of burrata and balsamic from your plate. If you are hosting, set extra bowls of prosciutto, arugula, and balsamic glaze on the table so guests can build their own Grilled Nectarine Burrata Prosciutto Salad bites.
How to Store Grilled Nectarine Burrata Prosciutto Salad
- Storage: Store leftover Grilled Nectarine Burrata Prosciutto Salad components separately. Keep arugula in a sealed container, nectarines in another, and burrata in its brine. Assemble only what you will eat.
- Freezing: This dish does not freeze well. The burrata texture changes and the grilled nectarines become mushy when thawed. Enjoy your Grilled Nectarine Burrata Prosciutto Salad fresh.
- Thawing: Not applicable. If you have leftover grilled nectarines, use them within 2 days in yogurt or over ice cream.
- Reheating: Reheat your Grilled Nectarine Burrata Prosciutto Salad nectarines gently in a dry skillet over medium heat for 1 minute per side. Assemble the salad fresh with cold burrata and new arugula.
- Make-ahead tip: Wash and dry the arugula up to a day in advance. Make the balsamic glaze and store it at room temperature. Grill the nectarines at the last possible moment for the best Grilled Nectarine Burrata Prosciutto Salad.
Grilled Nectarine Burrata Prosciutto Salad FAQ
Here are the questions I get asked most about this Grilled Nectarine Burrata Prosciutto Salad.
Can I make this Grilled Nectarine Burrata Prosciutto Salad ahead of time?
You can prep the components early, but I do not recommend assembling the full Grilled Nectarine Burrata Prosciutto Salad until just before serving. Grill the nectarines, then let them cool slightly and store them in the fridge. When ready to eat, reheat them quickly in a skillet while you assemble the arugula, prosciutto, and burrata.
What can I substitute for burrata?
Fresh mozzarella works if burrata is not available, but the creamy center is what makes this Grilled Nectarine Burrata Prosciutto Salad so luxurious. You could also use dollops of whole-milk ricotta or even a mild goat cheese. Do not use low-moisture mozzarella; it will not blend with the warm nectarines the same way.
How do I keep this Grilled Nectarine Burrata Prosciutto Salad from getting soggy?
The key is to dress the arugula lightly and only right before eating. A little salt draws out moisture from greens, so season the nectarines and prosciutto rather than the leaves. Serve the Grilled Nectarine Burrata Prosciutto Salad immediately and you will never have a soggy plate.
Is this Grilled Nectarine Burrata Prosciutto Salad healthy?
It is a beautifully balanced meal. You get fiber and vitamins from the arugula and nectarines, protein from the prosciutto and burrata, and healthy fats from the olive oil. I love that it feels indulgent while still being a fresh, whole-food Grilled Nectarine Burrata Prosciutto Salad. If you are watching sodium, use less prosciutto and salt lightly.
Can I use white balsamic instead of dark?
Absolutely. White balsamic glaze will keep the colors of the Grilled Nectarine Burrata Prosciutto Salad brighter and the flavor slightly milder. The dark balsamic gives a deeper, molasses-like sweetness that I personally crave with prosciutto, but both are delicious.
This Grilled Nectarine Burrata Prosciutto Salad is one of those recipes that tastes like a restaurant dish but comes together with so little effort. I hope it becomes a summer staple in your kitchen just like it is in mine. When you make it, tag me so I can see your beautiful charred nectarines.
With love and ripe nectarines,
Lora x
Grilled Nectarine Burrata Prosciutto Salad
4
servings10
minutes10
minutes380
kcalIngredients
4 ripe but firm nectarines, halved and pitted
1 tablespoon extra virgin olive oil
5 ounces baby arugula
6 ounces thinly sliced prosciutto
8 ounces burrata cheese
Flaky sea salt and freshly cracked black pepper
2 tablespoons balsamic glaze
Small handful fresh basil leaves
Directions
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates.
Brush the cut sides of nectarine halves with olive oil. Place cut-side down and grill 3 to 4 minutes until deep char marks appear. Flip and grill 2 minutes more. Season with a pinch of salt.
Scatter arugula on a platter. Tear prosciutto slices and arrange among the greens.
Nestle warm grilled nectarines onto the salad. Tear burrata balls in half and tuck them in.
Drizzle the entire Grilled Nectarine Burrata Prosciutto Salad with balsamic glaze. Scatter basil, add flaky salt and pepper, and serve at once.
