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Grilled Nectarine and Prosciutto Salad with Burrata

A quick turn on the grill gives firm nectarines smoky edges, while burrata and a restrained balsamic dressing keep this summer salad rich but fresh.

Grilled nectarine wedges, torn prosciutto, and creamy burrata rest over arugula with fresh basil.

This salad balances ripe summer fruit with peppery greens and salty prosciutto. Brief grilling deepens the nectarines' flavor while leaving enough structure for a crisp, composed platter.

Burrata brings cool creaminess, and a small amount of balsamic dressing ties the ingredients together without weighing down the arugula. Assemble at the last moment so every texture stays distinct.

Choose fruit that holds its shape

Firm-ripe nectarines are easy to wedge and turn on the grill. Brush them lightly with oil so the cut surfaces color without sticking, and stop cooking once the marks appear rather than waiting for the fruit to soften through.

Use the grill for a quick sear

A clean, hot grate leaves defined marks and helps the wedges release. Let the fruit rest in a single layer afterward; a brief pause releases excess heat before it reaches the delicate greens.

Firm nectarine wedges with clear grill marks remain intact on the hot grate. — Nectarine wedges take distinct grill marks while their centers remain firm.

Layer rather than toss

A platter keeps the prosciutto, fruit, and burrata visible instead of burying them in the leaves. Tear the cheese over the greens and tuck the warm wedges between the slices so each serving gathers several textures.

Keep the balsamic light

Whisking Dijon into the vinegar helps the olive oil cling to the salad in a thin coating. Taste before drizzling, then use only enough to gloss the leaves; the fruit and burrata already contribute plenty of flavor and richness.

A close view shows marked nectarines, creamy burrata, basil, and prosciutto over arugula. — Creamy burrata, marked nectarines, basil, and prosciutto sit over crisp arugula.

Keep the greens crisp

If the fruit is still very warm, let it cool a little longer before building the platter. Add the dressing only when everyone is ready to eat, since dressed arugula quickly loses its lift.

Grilled Nectarine and Prosciutto Salad with Burrata

4 servings

22 minutes total

Ingredients

• 2 large firm-ripe nectarines
• 1 tbsp extra-virgin olive oil, for brushing
• 1/4 tsp kosher salt, divided
• 5 oz baby arugula
• 3 oz thinly sliced prosciutto
• 8 oz burrata cheese
• 1/2 cup fresh basil leaves
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 tbsp extra-virgin olive oil, for dressing
• 1/8 tsp freshly ground black pepper

Method

Heat the grill
Heat an outdoor grill or grill pan over medium-high heat, then clean and lightly oil the cooking surface so the fruit releases cleanly.
Look for: The grate is hot enough for a nectarine wedge to sizzle on contact.
Whisk the dressing
Whisk the balsamic vinegar, Dijon mustard, remaining kosher salt, and black pepper in a small bowl; stream in the dressing olive oil until glossy and lightly emulsified.
Look for: The dressing looks lightly thickened and tastes tangy without pooling into a heavy glaze.
Prepare the nectarines
Halve and pit the firm-ripe nectarines, cut each half into sturdy wedges, then brush lightly with the brushing olive oil and sprinkle with half the kosher salt.
Look for: The wedges hold their shape and have a thin sheen of oil rather than dripping.
Grill until marked
Set the nectarines on the hot grill and cook, turning once, until both sides show clear grill marks but the centers still feel firm when pressed gently with tongs.
Look for: The cut faces are marked and warm, while the wedges remain intact rather than slumping.
Cool the fruit briefly
Move the grilled nectarines to a plate in a single layer and let them settle briefly; this keeps their warmth from wilting the arugula during assembly.
Look for: The wedges are warm but no longer steaming heavily.
Build the greens and prosciutto
Spread the baby arugula over a wide platter, then drape the prosciutto loosely over the leaves so the greens stay airy and the slices remain easy to serve.
Look for: The arugula is loosely spread with prosciutto visible across the platter.
Add cheese, fruit, and basil
Tear the burrata into generous pieces over the salad, tuck in the grilled nectarine wedges, and scatter the fresh basil leaves across the top without pressing the fruit down.
Look for: Burrata, fruit, and basil are distributed so each portion can include all of the main components.
Dress and serve
Drizzle just enough balsamic dressing over the assembled salad to gloss the leaves and fruit, then serve at once with extra dressing alongside if desired.
Look for: The arugula is lightly coated and still crisp, with no dressing collecting in the platter.