Grilled Nectarine and Prosciutto Salad with Burrata

Briefly grilled nectarines bring smoky sweetness to peppery arugula, prosciutto, burrata, and basil, finished with a light balsamic dressing.

22 min

4 servings

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

Outdoor grill or grill pan · Tongs · Small bowl and whisk · Pastry brush · Wide serving platter

Choose firm-ripe fruit

Nectarines that yield only slightly take grill marks while staying intact; very soft fruit can collapse before it browns.

Dress at the last moment

Bring the platter together just before eating and offer any remaining dressing on the side.

01. Heat an outdoor grill or grill pan to medium-high and lightly oil the clean cooking surface so the wedges release cleanly.

02. Whisk balsamic, Dijon, salt, and pepper, then stream in the dressing oil until glossy; keep the dressing tangy and light.

03. Cut firm-ripe nectarines into sturdy wedges, brush lightly with oil, and sprinkle with half the salt.

04. Turn the wedges once over medium-high heat; pull them when marked and warm but still firm enough to hold their shape.

05. Let fruit settle briefly in a single layer so its heat does not wilt the greens.

06. Spread arugula over a wide platter and drape prosciutto loosely across the leaves.

07. Tear burrata over the platter, tuck in the nectarines, and scatter basil without pressing down the fruit.

08. Drizzle lightly with dressing at the table and serve promptly, while the arugula is crisp.