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Grilled Nectarine Burrata Prosciutto Salad

Grilled nectarine burrata salad with charred, caramelized nectarine halves, creamy torn burrata, and prosciutto ribbons over a peppery arugula base. Finished with balsamic glaze and honey for a bright Italian summer salad bite.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Salad
Cuisine: Italian-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 4 nectarines Ripe; halved and pitted
  • 2 tbsp olive oil For brushing and for drizzling the greens
  • 4 oz prosciutto Thinly sliced
  • 2 oz burrata Two balls total; fresh
  • 3 cup baby arugula or mixed greens
  • 0.25 cup fresh basil leaves Torn
For the dressing
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1 tbsp honey
  • 0.1 salt To taste
  • 0.1 cracked black pepper To taste
  • 0.1 flaky sea salt For finishing

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the grill to medium-high heat and oil the grates so the nectarines don’t stick.
  2. Brush nectarine halves with olive oil, then grill cut-side down for 3-4 minutes until deep grill marks form and the fruit softens.
Grill the fruit
  1. Flip the nectarines and grill for 2 more minutes until lightly charred and tender through, then transfer to a plate.
Build the salad
  1. Arrange arugula on a large serving platter as the base, then drizzle with olive oil and season with salt and cracked black pepper.
  2. Place grilled nectarine halves over the arugula and drape prosciutto slices in loose folds around the fruit.
  3. Tear or halve burrata and place it on the salad so the creamy interior spills out slightly as you set it down.
  4. Drizzle balsamic glaze and honey over everything, then scatter torn basil leaves and finish with flaky sea salt and cracked black pepper.

Notes

Pro tip: For the creamiest bite, add burrata last and serve immediately so the prosciutto stays lightly crisp and the nectarines don’t cool off too much. Refrigerate leftovers in an airtight container up to 1 day (arugula may wilt); freezing is not recommended. Dietary swap: use lactose-free burrata or fresh mozzarella if you want a lighter lactose option while keeping the creamy texture.