Dinner

Grilled Nectarine Burrata Prosciutto Salad Recipe

Name: Grilled Nectarine Burrata Prosciutto Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 4 nectarines, pitted and quartered; 4 ounces cherry tomatoes, halved; 2 heirloom tomatoes, halved and cut into eighths; 1/2 cup fresh cherries, pitted and halved; 1/2 cup mixed baby spring greens; 1 tablespoon lemon zest; 1 tablespoon fresh oregano, roughly minced; 1 tablespoon fresh mint, roughly minced; 1 tablespoon fresh lemon thyme leaves; 2 tablespoons fresh lemon juice; 8 ounces burrata cheese, torn; 8 slices prosciutto; 1 tablespoon white wine vinegar; 1/2 cup extra virgin olive oil; Finishing salt, to taste; Fresh ground black pepper, to taste; Grilled baguette, for serving; Pinch of salt

Byluca Carter March 5, 2026March 5, 2026

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Introduction

This Grilled Nectarine Burrata Prosciutto Salad is a fresh and flavorful dish that combines sweet grilled fruit, creamy cheese, and savory prosciutto. Perfect for a light lunch or an elegant starter, it’s ready in just 15 minutes and bursts with seasonal colors and tastes.

A white bowl filled with colorful grilled peaches layered at the bottom, topped with fresh strawberries, small green mint leaves, and dollops of soft white cheese scattered throughout. Thin slices of pink prosciutto are draped over the fruits, adding texture and depth. There are also some nuts sprinkled lightly on top, along with a drizzle of honey giving a slight shine. The bowl sits on a white marbled surface, with a woman's hand holding a white fork to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 nectarines, pitted and quartered
8 ounces burrata cheese, torn

8 slices prosciutto
4 ounces cherry tomatoes, halved

2 heirloom tomatoes, halved and cut into eighths
1/2 cup fresh cherries, pitted and halved

1/2 cup mixed baby spring greens
Finishing salt
Fresh ground black pepper

Grilled baguette, for serving
2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar

1 tablespoon lemon zest
1 tablespoon fresh oregano, roughly minced
1 tablespoon fresh mint, roughly minced

1 tablespoon fresh lemon thyme leaves
1/2 cup extra virgin olive oil
Pinch of salt

Fresh ground black pepper as desired

Instructions

Step 1: Preheat a grill or grill pan over medium-high heat. Slice nectarine halves into eighths and lightly brush with olive oil.
Step 2: Place nectarine slices on the grill and cook for 2-3 minutes until grill marks appear and the fruit softens slightly. Flip and grill for another 2-3 minutes. Remove from heat and let cool.

Step 3: Prepare the vinaigrette by whisking together lemon juice, white wine vinegar, lemon zest, fresh oregano, mint, lemon thyme, olive oil, a pinch of salt, and black pepper in a small bowl. Set aside.
Step 4: In a large bowl, toss together the mixed baby greens, cherry tomatoes, heirloom tomato slices, cherries, and vinaigrette until evenly coated.
Step 5: Arrange the salad on plates, topping with torn burrata cheese and prosciutto slices. Sprinkle remaining fresh herbs, black pepper, and finishing salt over the top.

Step 6: Serve immediately with grilled baguette on the side.

Tips & Variations

Use slightly underripe nectarines for grilling to ensure they hold their shape without becoming mushy.
Swap fresh cherries for sliced strawberries or blueberries depending on the season and your preference.

For a dairy-free option, omit the burrata and add avocado slices for creaminess.
Drizzle a bit of aged balsamic glaze over the salad just before serving for a touch of sweetness and acidity.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Burrata and prosciutto are best enjoyed fresh and should be stored wrapped tightly to maintain moisture. Reheat grilled nectarines briefly in a warm oven if desired, but the salad is best served fresh to preserve texture and flavor.

How to Serve

A white plate filled with a colorful grilled peach salad arranged in multiple layers: the bottom layer has sliced grilled peaches with grill marks, the middle layer contains mixed cherry tomatoes in red and yellow, fresh basil leaves are scattered throughout, and thin slices of light pink prosciutto are draped over the top. Small dollops of creamy white cheese are placed evenly around the plate, and a woman's hand holds a white fork and knife beside the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred nectarines instead of fresh?

Fresh nectarines are preferred for grilling as they have better texture and flavor. Canned or jarred nectarines are softer and may not hold up well on the grill.

What can I substitute if I don’t have fresh herbs?

You can use dried herbs, but use about one-third the amount since they are more concentrated. Fresh herbs add brightness, so add them just before serving if using dried varieties.