Grilled Nectarine Burrata Prosciutto Salad
Rating
The best way to enjoy juicy summertime nectarines, grilled up with cherries, tomatoes, burrata cheese, sliced prosciutto, drizzled with a lemon herb vinaigrette.
Ingredients
- FOR THE SALAD
- 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
- ½ cup fresh cherries, pitted and halved
- ½ cup mixed baby spring greens
- Finishing salt, fresh ground black pepper
- Grilled baguette, for serving
- FOR THE VINAIGRETTE
- 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
- ½ cup extra virgin olive oil
- Pinch of salt, fresh ground black pepper as desired
Instructions
- Preheat a grill or heat a grill pan over medium high heat. Slice nectarines halves into eighths and lightly brush with a little olive oil.
- Place nectarine slices on the grill and cook 2-3 minutes until grill marks have formed and are slightly softened. Flip and repeat, cooking another 2-3 minutes. Remove from heat and let cool.
- Make the vinaigrette: In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
- In a large salad bowl, toss together the greens, cherry tomatoes, heirloom tomato slices, cherries, and vinaigrette. Top with burrata and prosciutto.
- Sprinkle with any remaining fresh herbs, ground black pepper and garnish with finishing salt. Serve with toasted baguette as desired.
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