Description
This Grilled Nectarine Burrata Prosciutto Salad combines juicy grilled nectarines with creamy burrata cheese and delicate slices of prosciutto, all served over a fresh bed of peppery arugula. Drizzled with balsamic reduction, this easy and elegant salad offers a perfect balance of sweet, savory, creamy, and tangy flavors, ideal for a light summer lunch or appetizer.
Ingredients
Scale
Fruit
- 4 medium nectarines, halved and pitted
Dairy
- 8 oz burrata cheese, sliced
Meat
- 4 oz prosciutto, sliced
Greens
- 4 cups arugula
Oils and Condiments
- 2 tbsp olive oil (for grilling)
- 1 tbsp balsamic reduction (for drizzling)
Instructions
- Prepare the nectarines. Preheat a grill or grill pan over medium-high heat. Brush the nectarine halves lightly with olive oil to prevent sticking and to enhance caramelization during grilling.
- Grill the nectarines. Place the nectarines cut-side down on the grill and cook for about 4-5 minutes until they have nice grill marks and begin to soften but still hold their shape. Flip and grill briefly on the skin side for 1-2 minutes, then remove from the grill and let cool slightly.
- Assemble the salad. On a large serving platter or individual plates, spread the arugula as the base. Arrange the grilled nectarines, sliced burrata cheese, and prosciutto over the greens evenly.
- Finish and serve. Drizzle the balsamic reduction over the assembled salad for a sweet and tangy finish. Serve immediately to enjoy the contrasting textures and flavors at their best.
Notes
- You can substitute burrata with fresh mozzarella if burrata is unavailable.
- If balsamic reduction is not available, use a balsamic glaze or a good quality balsamic vinegar, but reduce the amount to avoid overpowering.
- For a dairy-free version, omit the burrata or replace with vegan cheese alternatives.
- To make the salad more filling, add some toasted nuts like pistachios or walnuts.
- This salad pairs well with a crusty baguette or light white wine.
