Grilled Nectarine Burrata Salad
Introduction
Summer is the perfect time to enjoy fresh fruits and vibrant salads, and there’s nothing quite like the sweet, juicy burst of nectarines on a warm day. I remember the first time I grilled nectarines; I was slightly anxious about turning fruit into a savory dish. But let me tell you, it was a game-changer! This salad combines the soft sweetness of grilled nectarines with creamy burrata, salty prosciutto, and crunchy almonds for an explosion of flavor and textures. Grab a cozy seat and let’s dive into this delicious recipe!
Detailed Ingredients with measures
2 large ripe nectarines, halved and pitted
2 teaspoons olive oil
Salt and pepper, to taste
4 cups mixed salad greens
4 ounces burrata cheese
4 thin slices prosciutto
2 tablespoons toasted sliced almonds
2 tablespoons chopped fresh basil
1 tablespoon balsamic glaze
Prep Time
Prep time can be as quick as 10 minutes if you’re feeling speedy!
Cook Time, Total Time, Yield
Cook time is around 6 minutes on the grill, making the total time about 16 minutes. This lovely dish serves four, so it’s perfect for sharing or leftovers (if there’s any left, that is!).
Now, let’s get cooking! First, fire up that grill or grill pan to medium-high heat. Don’t you love that sizzle? It’s like an invitation to deliciousness. Brush the halved nectarines with olive oil—don’t be shy, this is where the magic begins! Sprinkle them generously with salt and pepper. Place those nectarines cut side down on the grill and let them hang out for about 3-4 minutes until you see beautiful grill marks forming and the fruit softens a bit. Just flip them skin side down for another 2 minutes—trust me, you’ll want to watch them closely; too much char can ruin that sweet flavor.
While the nectarines cool, toss the mixed greens in a large bowl with a drizzle of olive oil, and add salt and pepper to taste. Feel free to go a little heavy-handed if you like bold flavors. Then, divide the greens among four plates like you’re curating a fancy feast. Tear the burrata cheese—this part is so satisfying—and scatter it over the salad.
Next, slice up the grilled nectarines (and if a few pieces fall apart, that’s okay; it happens to the best of us!). Arrange those slices atop your greens and burrata, then drape the prosciutto slices as if they’re wearing a fancy scarf. As you sprinkle on the toasted almonds and fresh basil, take a moment to appreciate the colors and aromas—this is what summer tastes like! Finally, drizzle that balsamic glaze over everything—seriously, this is like the cherry on top!
Serve it up, and watch how fast it disappears. It’s great for those balmy evenings or even as a classy picnic treat. Enjoy!
Detailed Directions and Instructions
Prepare the Grill
First things first, let’s get that grill or grill pan ready. Heat it up over medium-high heat. You want it hot enough to get those lovely grill marks on the nectarines.
Prepare the Nectarines
Grab your ripe nectarines, and with a small brush or just your hands, coat them in 2 teaspoons of olive oil. Don’t be shy—make sure they’re nicely covered! Once they’re oiled up, sprinkle a little salt and pepper on each half. This will enhance their natural sweetness.
Grill the Nectarines
Now, place the nectarines on the grill cut side down. Let them sizzle away for about 3-4 minutes. You should see those beautiful grill marks start to form while they soften just a bit. After the first side has grilled, flip them over to the skin side and let them cook for an additional 2 minutes. Then, take them off the grill and let them cool down. It’s okay if they look a little charred; that adds character!
Prepare the Greens
In a large bowl, toss your mixed salad greens with a drizzle of olive oil, salt, and pepper. Make sure the greens are lightly coated but not drowning. This is your base, and it should feel fresh and light.
Assemble the Salad
Now, it’s assembly time! Divide the salad greens evenly among four plates. This is where the magic happens. Tear apart the burrata cheese into pieces and scatter it generously over the greens. Don’t worry about being too neat—the messier, the better!
Add the Nectarines and Prosciutto
Next, take your grilled nectarines and slice them up. Arrange those lovely slices atop the greens and cheese. Then, it’s time to drape the prosciutto slices over the salad like a luxurious blanket. It should look indulgent and inviting.
Final Touches
Sprinkle the toasted sliced almonds and chopped fresh basil on top for that added crunch and aroma. Finally, finish it all off with a graceful drizzle of balsamic glaze. Just enough to give a burst of flavor without overwhelming the dish.
Notes
Choosing the Right Nectarines
Always go for large, ripe nectarines. They should yield slightly to pressure but not feel mushy. A little bit of firmness is good!
Prosciutto Substitutes
If you’re not a fan of prosciutto, feel free to swap it out with another cured meat or even some crispy bacon for a fun twist.
Making it Vegetarian
To keep it vegetarian, you can skip the prosciutto entirely or replace it with some grilled halloumi or chickpeas for protein.
Storage Tips
This salad is best enjoyed fresh, but if you have leftovers, store the components separately and combine them just before serving to keep everything from getting soggy!
Cook techniques
Grilling Nectarines
Grilling stone fruit like nectarines can feel a little intimidating the first time. I’ll admit, I’ve scorched a few halves trying to get those perfect grill marks without turning them into mush. The trick I’ve learned is to brush them lightly with olive oil and keep the heat medium-high but not blazing. You want those caramelized char lines with the fruit still holding its shape. Patience is key here—about 3-4 minutes on the cut side and then flip for just a couple of minutes so the skin gets a gentle char but doesn’t crisp into leather.
Using Burrata in Salads
Burrata cheese might feel fancy or prone to splatters, but think of it more like a creamy, joyful mess that adds richness. I usually tear it by hand into rough chunks—any neat slicing attempt tends to crumble or smoosh it. It’s best to add the burrata just before serving so it stays fresh and soft, because burrata turns weepy if it sits out too long, and honestly, nobody wants a soggy salad moment!
Balancing Flavors with Balsamic Glaze
This glaze is more than just decoration—it’s the zing that marries sweet, salty, and creamy in every bite. Drizzling it over everything last is my go-to move. I once poured too much at once, and the salad drowned a bit; lesson learned—less is more, and you can always add a little splash more on the side if someone wants to get wild with it.
Toasting Almonds
Toasted almonds bring crunch and nuttiness to the salad, and I love tossing them in a dry pan for just a few minutes. Stir constantly because nuts can go from toasty to burnt in seconds if you get distracted (like when answering a surprise text). If you don’t have sliced almonds, roughly chopping whole almonds works too, but sliced ones toast more evenly.
FAQ
Can I use other stone fruits instead of nectarines?
Absolutely! Peaches, plums, or even apricots work beautifully here if nectarines aren’t in season. Just keep the grilling time similar and watch closely—some fruits soften faster and can get mushy if left too long.
What’s the best way to store burrata leftovers?
Burrata is happiest fresh but if you have leftovers, keep it refrigerated in its original liquid or a tiny bit of fresh water, tightly sealed. Eat it within a day or two for the best creamy texture.
Is it necessary to grill the nectarines, or can I use them fresh?
You can definitely use fresh nectarines if you’re short on time or grill access. The grilling just adds a smoky caramelized flavor that brightens the salad, but fresh sliced nectarines are lovely and sweet too.
Can I substitute prosciutto with something else?
Yes! Thinly sliced smoked ham, speck, or even crispy bacon can replace prosciutto if you prefer. Each brings its own salty, savory kick that pairs well with sweet fruit and creamy cheese.
How do I prevent the salad greens from getting soggy?
This salad is best when the greens are tossed lightly just before plating with olive oil, salt, and pepper. Avoid overdressing and holding it too long before serving—freshness is everything! If you want to prep early, keep the dressing separate and combine everything right before eating.
Conclusion
The grilled nectarines with burrata and prosciutto salad is not just a dish; it’s a delightful experience that balances sweet, savory, and creamy textures. Each bite offers a refreshing taste of summer, making it a perfect choice for picnics, gatherings, or even a quiet dinner at home. While preparing this salad, embrace the little imperfections that might happen—perhaps the nectarines aren’t perfectly tender or the prosciutto tears unexpectedly. These moments only add to the charm of cooking at home. Remember that food is about enjoyment, sharing, and creating memories, not perfection. Whether you’re impressing guests or simply indulging in a self-care meal, this salad is sure to make you smile.
Grilled Peach and Arugula Salad
Swap nectarines for peaches and use peppery arugula instead of mixed greens. Add feta cheese and toss in some candied pecans for extra crunch.
Cantaloupe and Prosciutto Platter
Create a delicious snack or appetizer with thinly sliced cantaloupe and prosciutto drizzled with honey and sprinkled with fresh mint. A light summer refreshment!
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For a fruity twist, combine mixed berries like strawberries, blueberries, and raspberries with toasted almonds, goat cheese, and a light raspberry vinaigrette.
Charcuterie Board Delight
Elevate your next gathering with a charcuterie board featuring a variety of meats like prosciutto and salami, assorted cheeses, pickles, and grilled fruits.
Pasta Salad with Grilled Vegetables
Take advantage of grilled vegetables like zucchini and bell peppers, toss them with cooked pasta, burrata, and a basil pesto for a hearty side dish.
Quinoa Salad with Roasted Corn
Mix cooked quinoa with roasted corn, diced nectarines, avocado, and a zesty lime dressing. It’s hearty, healthy, and makes for a great lunch option.
Stuffed Bell Peppers
Combine leftover mixed greens with a grain of your choice and stuff into bell peppers, topped with burrata and baked until bubbling.
Chilled Avocado Soup
Blend ripe avocados, lime juice, and broth for a refreshing chilled soup. Top with diced peaches or nectarines and nuts for crunch.
Enjoy the process of cooking, savoring, and sharing these dishes! Each recipe offers a taste of culinary creativity—a reminder that the kitchen is a place to explore, experiment, and, most importantly, enjoy.
