Grilled Nectarine Burrata Prosciutto Salad

Grilled Nectarine Burrata Prosciutto Salad


The best way to enjoy juicy summertime nectarines, grilled up with cherries, tomatoes, burrata cheese, sliced prosciutto, drizzled with a lemon herb vinaigrette.
  • 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
  • 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
  1. 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.
  2. 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.
  3. Make the vinaigrette: In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  4. In a large salad bowl, toss together the greens, cherry tomatoes, heirloom tomato slices, cherries, and vinaigrette. Top with burrata and prosciutto.
  5. Sprinkle with any remaining fresh herbs, ground black pepper and garnish with finishing salt. Serve with toasted baguette as desired.

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