Stone fruit on a grill does something remarkable. The heat caramelizes the natural sugars, softens the flesh just enough, and adds a faint smokiness that makes nectarines taste almost completely different than they do raw. When you pair that with creamy burrata and salty prosciutto, you get a grilled nectarine burrata prosciutto salad that is visually striking and genuinely satisfying to eat. The whole thing comes together in under 20 minutes and requires almost no cooking skill beyond knowing when to pull the fruit off the heat.
This is the kind of dish that works as a light lunch, a starter before a grilled main, or as a summer fruit and meat dish that stands confidently on its own at the table. The contrast of warm fruit, cold creamy cheese, and thin salty prosciutto is exactly what makes it so hard to stop eating.
Ingredients for Grilled Nectarine Burrata Prosciutto Salad
- 3 ripe but firm nectarines, halved and pitted
- 2 balls of fresh burrata (about 4 oz each)
- 4 oz prosciutto, thinly sliced
- 2 cups baby arugula
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra virgin olive oil, plus more for brushing
- 1 tablespoon balsamic glaze
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Flaky sea salt and cracked black pepper to taste
- 1/4 cup toasted pine nuts or walnuts (optional)
Choosing the right nectarines matters more than most people expect. You want fruit that gives slightly when pressed but does not feel soft. Overripe nectarines collapse on the grill and turn mushy, while underripe ones stay hard and waxy and never develop that caramelized sweetness. If nectarines are not available, firm peaches follow the exact same prep and grilling process.
How to Build This Grilled Nectarine Burrata Prosciutto Salad
- Heat a grill or grill pan over medium-high heat. Brush the cut sides of the nectarines lightly with olive oil.
- Place the nectarines cut-side down on the grill. Cook for 3 to 4 minutes without moving them until clear grill marks form and the surface caramelizes. Flip and grill for 1 more minute on the skin side. Remove and let rest.
- Arrange the arugula across a large serving plate or board, leaving space in the center.
- Place the grilled nectarine halves across the arugula, cut-side up.
- Tear each burrata ball gently and nestle the pieces between the nectarines. The creamy interior should spill out slightly.
- Drape the prosciutto slices loosely over and around the fruit and cheese.
- Whisk together the olive oil, lemon juice, and a pinch of salt. Drizzle over the entire plate.
- Finish with balsamic glaze, a drizzle of honey, torn basil, toasted nuts if using, and flaky salt and pepper.
Grilling Tips for Perfect Nectarines
The most common mistake with grilled peaches salad-style recipes is moving the fruit too soon. Once the nectarines hit the hot grate, leave them completely alone for the full 3 to 4 minutes. Attempting to shift or rotate them early tears the flesh and ruins the clean grill marks. A well-heated grill also means the fruit releases naturally when it is ready, similar to how a good sear works on meat.
If you are using a stovetop grill pan, make sure it is properly preheated before the fruit goes on. A pan that is not hot enough steams the nectarines rather than searing them, and you lose the caramelization that makes this entire dish work. Medium-high heat for at least 2 minutes before grilling is the target.
Substitutions That Keep the Spirit of the Dish
Burrata can be replaced with fresh mozzarella if needed, though the texture is noticeably different. Burrata has a liquid cream center that spreads across the plate beautifully when torn, creating a natural dressing-like effect. Fresh mozzarella is firmer and does not have that quality, so if you use it, add an extra drizzle of olive oil to compensate. A summer vegetable and burrata salad built this way with zucchini or grilled corn instead of fruit also works well as a variation on the same concept.
Prosciutto can be swapped for thinly sliced serrano ham or smoked salmon for a different kind of summer fruit and meat dish pairing. Smoked salmon in particular pairs surprisingly well with grilled nectarines and creates something closer to a healthy citrus meal profile when finished with lemon zest and capers.
Variations to Try Through the Season
Swap nectarines for figs in late summer when fig season is at its peak. Halved figs need only 2 minutes on the grill since they are more delicate, and they pair especially well with honey and walnuts alongside the burrata. For a grilled peaches salad version, use white peaches instead of nectarines and add a few fresh raspberries scattered across the plate for color and a slight tartness that cuts through the richness of the cheese.
Adding toasted pine nuts or roughly chopped pistachios gives every bite a bit of crunch that contrasts nicely with the soft fruit and creamy burrata. It is a small addition but it rounds out the texture in a way that makes the dish feel more complete.
Storage and Serving
This salad is best assembled and served immediately. Burrata weeps liquid quickly once torn, and the arugula wilts under the warmth of the grilled fruit within 15 to 20 minutes. If you need to prep ahead, grill the nectarines up to 2 hours early and store them at room temperature. Keep all other components separate and assemble right before serving.
Leftovers do not store particularly well once plated, but grilled nectarine halves on their own keep in the fridge for up to 2 days and can be repurposed over yogurt or oatmeal the next morning. Serve the assembled salad at room temperature rather than cold, since burrata straight from the fridge tastes dense and loses its creamy quality.
FAQ
Can I make this salad without a grill?
Yes. A cast iron grill pan on the stovetop works just as well. You can also use a regular skillet over high heat, though you will not get grill marks. The caramelization still happens and the flavor is very similar. Alternatively, roast the nectarine halves cut-side up in a 425°F oven for 10 to 12 minutes.
Can I use peaches instead of nectarines?
Absolutely. Firm peaches work exactly the same way on the grill and taste very similar once caramelized. The main difference is that peaches have a fuzzier skin that some people prefer to remove before grilling. Nectarines have a smooth skin that grills cleanly and requires no peeling.
How do I know when the burrata is fresh enough to use?
Fresh burrata should smell clean and milky with no sour or off notes. The exterior should be firm and intact with no tears. Inside, the stracciatella filling should be thick and creamy, not watery or curdled. Use it within 1 to 2 days of purchase for the best texture and flavor.
What greens work best as a base?
Arugula is the best choice because its peppery bite contrasts with the sweet fruit and rich cheese. Baby spinach is a milder alternative. Watercress adds a sharp, slightly bitter flavor that works well but can be intense for some palates. Avoid iceberg or romaine since they do not complement the flavors of this dish.
Can I add protein to make it a full meal?
The prosciutto already adds a meaningful amount of protein, but if you want more substance, thin slices of grilled chicken or a few large grilled shrimp work well alongside the nectarines. Keep the seasoning simple so the fruit and cheese remain the focus of the plate.
Does this recipe work in winter?
It can be adapted for cooler months by using pears or firm plums instead of nectarines. Both hold up on the grill and caramelize well. The overall flavor profile shifts toward something warmer and earthier, but the combination of grilled fruit, burrata, and prosciutto stays just as compelling outside of summer.
Grilled Nectarine Burrata Prosciutto Salad
Ingredients
Equipment
Method
- Preheat a grill or grill pan over medium-high heat. Brush nectarine halves lightly with olive oil.
- Grill nectarines cut-side down for 3 to 4 minutes without moving, until grill marks form and surface caramelizes. Flip and grill 1 more minute. Remove and rest.
- Arrange arugula across a large serving plate. Place grilled nectarines cut-side up across the greens.
- Tear each burrata ball and nestle the pieces between the nectarines, letting the creamy interior spill out.
- Drape prosciutto slices loosely over and around the fruit and cheese.
- Whisk olive oil with lemon juice and a pinch of salt, then drizzle over the plate.
- Finish with balsamic glaze, honey, torn basil, toasted nuts if using, flaky salt, and cracked pepper. Serve immediately.
Notes
- Do not move nectarines on the grill until they release naturally for clean grill marks.
- Use firm, slightly ripe nectarines to prevent them from falling apart on the grill.
- Serve burrata at room temperature, not cold from the fridge.
- Assemble right before serving as burrata weeps quickly once torn.
- Substitute peaches, figs, or firm plums when nectarines are out of season.
