I’ve been making salads for over two decades, and I can confidently say that this grilled nectarine burrata prosciutto salad represents everything I love about summer cooking. The combination of sweet, smoky fruit with creamy cheese and salty cured meat creates a harmony that never fails to impress my dinner guests.
When I first discovered this recipe three summers ago, I was searching for something that would showcase the incredible nectarines from my local farmer’s market. What started as a simple experiment has become my signature dish for summer entertaining. The magic happens when those caramelized nectarine sugars meet the luxurious creaminess of burrata, all balanced by the sophisticated saltiness of prosciutto.
Understanding the Star Ingredients
Nectarines: These smooth-skinned stone fruits are essentially peaches without the fuzz. For grilling, I always select fruits that yield slightly to gentle pressure but aren’t overly soft. The natural sugars in nectarines caramelize beautifully when exposed to high heat, creating those gorgeous grill marks and intensifying the sweetness.
Burrata: This Italian cheese consists of mozzarella formed into a pouch and filled with fresh cream and cheese curds. When you cut into burrata, that creamy center flows out like liquid gold. I source mine from a local Italian market, but high-quality versions are now available in most grocery stores.
Prosciutto di Parma: This dry-cured Italian ham requires no cooking and provides the perfect salty counterpoint to our sweet and creamy elements. The paper-thin slices should tear easily and have a deep rose color with white fat marbling throughout.
Nutritional Profile and Health Benefits
| Nutrient | Per Serving | Daily Value % |
|---|---|---|
| Calories | 385 | 19% |
| Protein | 18g | 36% |
| Total Fat | 28g | 36% |
| Saturated Fat | 12g | 60% |
| Carbohydrates | 22g | 8% |
| Dietary Fiber | 4g | 14% |
| Sugar | 18g | – |
| Sodium | 720mg | 31% |
| Calcium | 240mg | 18% |
| Vitamin C | 12mg | 13% |
| Vitamin A | 950 IU | 19% |
This salad delivers impressive nutritional value beyond its stunning appearance. Nectarines provide vitamin C, potassium, and antioxidants that support immune function and heart health. The burrata contributes high-quality protein and calcium essential for bone health, while prosciutto adds B-vitamins and selenium.
Essential Equipment and Tools
My kitchen arsenal for this recipe includes several non-negotiable items. A well-maintained grill or grill pan makes all the difference in achieving those perfect caramelized marks on the nectarines. I prefer cast iron grill pans for indoor cooking because they retain heat exceptionally well.
For preparation, I rely on a sharp chef’s knife for clean cuts through the nectarines and precise prosciutto arrangement. A large wooden cutting board provides ample workspace, while tongs ensure safe handling of fruit on the hot grill surface.
Quality measuring spoons and a whisk are essential for creating the perfect vinaigrette. I always keep multiple small bowls handy for organizing ingredients before assembly begins.
Ingredient Selection and Storage Guide
| Ingredient | Selection Tips | Storage Method | Shelf Life |
|---|---|---|---|
| Nectarines | Firm but yielding, fragrant at stem end | Room temperature until ripe, then refrigerate | 3-5 days ripe |
| Burrata | Purchase day of serving, should feel heavy | Refrigerate immediately, bring to room temp before serving | 1-2 days |
| Prosciutto | Dry appearance, no slimy texture | Wrapped tightly in refrigerator | 2-3 weeks unopened |
| Arugula | Bright green, no yellow leaves | Refrigerate in plastic bag with paper towel | 3-5 days |
| Extra Virgin Olive Oil | Cold-pressed, recent harvest date | Cool, dark location | 12-18 months |
| Balsamic Vinegar | Traditional aged variety preferred | Room temperature in pantry | Indefinite |
Selecting peak ingredients transforms this dish from good to extraordinary. I visit my local farmer’s market every Saturday morning, arriving early for the best nectarine selection. The fruit should smell sweet and fruity at the stem end, indicating ripeness and optimal sugar content for grilling.
When purchasing burrata, I always check the production date and plan to use it within 24 hours. This cheese tastes best at room temperature, so I remove it from refrigeration about 30 minutes before serving.
Complete Recipe Instructions
Ingredients (Serves 4-6)
For the Salad:
- 4 large ripe nectarines, pitted and quartered
- 8 oz fresh burrata cheese, torn into large pieces
- 4 oz prosciutto di Parma, torn into bite-sized pieces
- 6 cups fresh arugula, washed and dried
- 1/2 cup toasted pine nuts
- 1/4 cup fresh basil leaves, roughly chopped
- 2 tablespoons honey
For the Balsamic Vinaigrette:
- 1/4 cup aged balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
Preparation Steps
Step 1: Prepare the Vinaigrette I begin by whisking together balsamic vinegar, minced garlic, Dijon mustard, and fresh thyme in a small bowl. Gradually drizzle in the olive oil while whisking continuously to create a proper emulsion. Season with salt and pepper, then set aside to let flavors meld.
Step 2: Prepare the Nectarines Wash and dry the nectarines thoroughly. Cut each fruit in half, remove the pit, then slice into quarters. Brush each piece lightly with honey to enhance caramelization during grilling.
Step 3: Heat the Grill Preheat your grill or grill pan to medium-high heat. Clean the grates thoroughly and brush with a light coating of oil to prevent sticking.
Step 4: Grill the Nectarines Place nectarine quarters on the grill, cut-side down first. Grill for 2-3 minutes until distinct grill marks appear and the fruit begins to caramelize. Flip carefully using tongs and grill for another 1-2 minutes. The fruit should be tender but still hold its shape.
Step 5: Toast the Pine Nuts While nectarines cool slightly, toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown and fragrant.
Step 6: Assemble the Salad Arrange arugula on a large serving platter. Distribute grilled nectarine pieces evenly across the greens. Tear burrata into generous chunks and scatter throughout the salad. Drape prosciutto pieces artfully over the arrangement.
Step 7: Final Touches Sprinkle toasted pine nuts and fresh basil over the salad. Drizzle the balsamic vinaigrette generously across the entire dish just before serving.
Flavor Profile and Taste Analysis
The first bite delivers a complex symphony of flavors and textures that I find absolutely captivating. The grilled nectarines provide sweet, smoky notes with subtle caramelized edges that pair beautifully with the peppery bite of fresh arugula.
Burrata contributes luxurious creaminess that mellows the sharper elements while adding rich, milky flavors. The prosciutto introduces sophisticated saltiness that enhances rather than overwhelms the fruit’s natural sweetness.
My balsamic vinaigrette ties everything together with its perfect balance of acidity and richness. The aged balsamic provides depth and complexity, while the olive oil carries all flavors smoothly across the palate.
Seasonal Variations and Substitutions
Throughout different seasons, I adapt this recipe to showcase the best available ingredients. During late summer, I substitute peaches or plums when nectarines aren’t at their peak. Stone fruits generally work wonderfully in this application.
For cheese alternatives, I’ve successfully used fresh mozzarella, ricotta, or even goat cheese when burrata isn’t available. Each brings its own character to the dish while maintaining the creamy element that’s so important to the overall balance.
Prosciutto substitutes include serrano ham, bresaola, or even crispy pancetta for those preferring a different texture profile. Vegetarian versions work beautifully with omitting the meat entirely and adding extra nuts or seeds for protein and texture.
Advanced Preparation Techniques
Professional presentation starts with proper mise en place. I prepare all components separately and assemble just before serving to maintain optimal textures and prevent soggy greens.
The vinaigrette can be made up to two days in advance and stored refrigerated. I bring it to room temperature and whisk briefly before using to re-establish the emulsion.
Nectarines can be grilled several hours ahead and stored at room temperature. I actually prefer them slightly cooled rather than hot, as the flavors seem more balanced and the contrast with cool burrata is more pronounced.
Pine nuts toast beautifully in large batches and store well in airtight containers for up to one week. I often make extra for other salads and grain dishes throughout the week.
Serving Suggestions and Pairings
This salad shines as both an elegant appetizer and a substantial lunch entrée. For dinner parties, I serve it as the first course before grilled fish or roasted chicken. The combination of flavors and textures awakens the palate perfectly for subsequent courses.
As a main dish, I often add grilled chicken breast or salmon to increase the protein content. The salad pairs beautifully with crusty artisanal bread and herb-infused olive oil for dipping.
For casual entertaining, I serve this alongside other Mediterranean-inspired dishes like hummus, tapenade, and marinated vegetables. The colors and flavors complement each other wonderfully on a summer buffet table.
Storage and Leftovers
While this salad tastes best consumed immediately after assembly, I’ve developed strategies for handling leftovers effectively. Store components separately in the refrigerator – dressed arugula wilts quickly, so I keep extra vinaigrette on the side.
Grilled nectarines maintain their quality for up to two days refrigerated. I often use leftover fruit in morning yogurt parfaits or blended into smoothies for a delicious second life.
Any remaining burrata should be consumed within 24 hours for optimal flavor and food safety. I sometimes incorporate it into pasta dishes or spread it on toast with a drizzle of honey for a simple but elegant snack.
Troubleshooting Common Issues
Problem: Nectarines fall apart on the grill Solution: Choose firmer fruit and reduce cooking time. Overripe nectarines lack the structure needed for successful grilling.
Problem: Burrata appears watery Solution: This indicates the cheese is past its prime. Fresh burrata should have a firm exterior with creamy interior that flows when cut.
Problem: Vinaigrette separates Solution: Ensure all ingredients are at room temperature before whisking. Add oil very slowly while whisking vigorously to create proper emulsion.
Problem: Arugula wilts too quickly Solution: Ensure greens are completely dry after washing. Dress just before serving and use minimal vinaigrette initially.
Nutritional Modifications
For lower-calorie versions, I reduce the burrata portion and increase the arugula and nectarine quantities. This maintains satisfying volume while decreasing overall fat content.
Dairy-free modifications work well using cashew-based “cheese” alternatives or simply omitting the cheese component entirely. The prosciutto and grilled fruit combination remains delicious on its own.
To increase fiber content, I sometimes add a handful of mixed greens like spinach or mixed baby lettuces to the arugula base. This also provides additional vitamins and minerals.
Cultural and Historical Context
This salad represents the evolution of Italian antipasti traditions meeting modern farm-to-table sensibilities. The combination of cured meats, fresh cheese, and seasonal fruit has roots in Italian cuisine dating back centuries.
Burrata originated in Puglia during the early 20th century as a creative way to use mozzarella scraps and cream. Its recent popularity in American restaurants reflects our growing appreciation for authentic Italian ingredients and techniques.
The practice of grilling fruit gained popularity in Mediterranean cuisines where outdoor cooking and seasonal eating have always been central to food culture. This technique intensifies natural sugars while adding smoky complexity that elevates simple ingredients into something special.
Questions and Answers
Q: Can I make this salad ahead of time for a dinner party? I recommend preparing all components separately up to 4 hours in advance, then assembling just before serving. This prevents the arugula from wilting and maintains the beautiful presentation that makes this dish so impressive.
Q: What’s the best way to tell if nectarines are ripe enough for grilling? I look for fruit that yields slightly to gentle pressure near the stem end and has a sweet, fragrant aroma. The skin should have good color without green undertones. Avoid overly soft fruit that will fall apart on the grill.
Q: Can I substitute regular mozzarella for burrata? While fresh mozzarella works as a substitute, you’ll miss the luxurious cream center that makes burrata so special. If using mozzarella, I recommend the highest quality available and tearing it into irregular pieces for better presentation.
Q: How do I prevent the prosciutto from becoming too salty? I use prosciutto sparingly – about 1 ounce per serving – and tear it into smaller pieces to distribute the saltiness evenly. High-quality prosciutto di Parma tends to be less aggressively salty than other varieties.
Q: What other fruits work well grilled in this type of salad? Peaches, plums, and figs all grill beautifully and pair wonderfully with burrata and prosciutto. I choose fruits that are ripe but still firm enough to hold their shape during cooking.
Q: Is there a vegetarian version of this salad? Absolutely! I simply omit the prosciutto and add extra pine nuts or toasted walnuts for protein and texture. Sometimes I include thin shavings of aged parmesan for additional umami depth.
Q: How long do grilled nectarines stay fresh? Grilled nectarines are best used within 2 days when stored properly in the refrigerator. I often repurpose leftovers in yogurt parfaits or grain bowls for a delicious second meal.
Q: Can this salad be made without a grill? Yes! I use a cast iron grill pan or even a regular skillet over medium-high heat. The key is getting the pan hot enough to caramelize the fruit’s natural sugars and create those appealing grill marks.
This grilled nectarine burrata prosciutto salad has become my signature summer dish because it perfectly captures the season’s abundance while requiring minimal cooking time. The combination of sweet, creamy, and salty elements creates a sophisticated flavor profile that never fails to impress guests while remaining approachable enough for weeknight dinners. Every bite delivers the essence of summer entertaining at its finest.
