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Grilled Nectarine Burrata

Grilled Nectarine Burrata Salad: Summer’s Creamy Delight

Discover the vibrant flavors of Grilled Nectarine Burrata, a perfect summer salad with creamy burrata, juicy nectarines, and fresh greens.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Nectarines Or peaches as a substitute.
  • 8 oz Burrata Cheese Can be replaced with mozzarella.
  • 4 slices Prosciutto Omit for vegetarian version.
  • 1 cup Cherry Tomatoes Regular tomatoes can be used.
  • 1 cup Heirloom Tomatoes Substitute with more cherry tomatoes if necessary.
  • 1 cup Fresh Cherries Apricots are a good alternative.
  • 4 cups Mixed Baby Spring Greens Any salad greens mix can work.
  • 1 pinch Finishing Salt Sea salt or kosher salt are great alternatives.
  • 1 pinch Black Pepper
  • 1 loaf Grilled Baguette Use gluten-free bread for gluten-free option.
For the Vinaigrette
  • 2 tbsp Fresh Lemon Juice Can substitute lime juice.
  • 2 tbsp White Wine Vinegar Apple cider vinegar can work well.
  • 1 tbsp Lemon Zest Key lime zest provides a nice twist.
  • 1 tbsp Fresh Oregano Dried herbs can be used if fresh isn’t available.
  • 1 tbsp Fresh Mint
  • 1 tbsp Fresh Lemon Thyme

Equipment

  • Grill
  • Grill Pan
  • mixing bowl
  • Whisk

Method
 

Preparation
  1. Preheat your grill or grill pan over medium-high heat to around 400°F (200°C). Slice nectarines in half and remove pits.
  2. Brush cut sides of nectarines with olive oil and place cut-side down on the grill for 2-3 minutes until grill marks form.
  3. In a bowl, combine lemon juice, white wine vinegar, lemon zest, and fresh herbs. Whisk in olive oil until emulsified. Season with salt and pepper to taste.
  4. In a large bowl, combine mixed greens, cherry tomatoes, heirloom tomatoes, and cherries. Drizzle with vinaigrette and toss to coat.
  5. Transfer the salad to a platter, add burrata and prosciutto on top. Finish with herbs, black pepper, and finishing salt.
  6. Serve the salad with slices of grilled baguette, grilled for 1-2 minutes on each side until golden.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 12gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 800IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Best enjoyed fresh, store leftovers in an airtight container in the fridge for up to 1 day without vinaigrette.

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