Grilled Nectarine Salad with Burrata and Prosciutto

DSC_0399This is one of my very favorite summer salads — one I have taken to many a party and have served to many of my own dinner guests. You can almost use it as a salad template, substituting other lettuces, vinaigrettes, grilled stone fruits, berries and proteins.

If you aren’t familiar with burrata, be prepared for a treat. A ball of burrata has a shell of mozzarella cheese that conceals a loose milky, curdy cheese inside. Its creamy richness is surprisingly subtle, making it a nice counterbalance to a peppery arugula salad.

With the grilled nectarines, this salad embodies the essence of summer. Enjoy.

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Difficulty: Easy
Time Intensity: Low
Equipment needed: Grill (but you could roast the stone fruits, if needed), zester

Ingredients: TEXT HERE (1)

Grilled Nectarines:

  • 4 nectarines, halved and pit removed
  • 1/4 c. coconut oil, melted
  • Nonstick spray (We like coconut oil spray.)



  • Zest of 1 lemon
  • Juice of 1 lemon (about 1/4 c.)
  • 1/4 c. olive oil
  • 1/4 tsp salt



  • 1 bunch of arugula**, stems removed, washed well and dried
  • 1/4 lb prosciutto slices, torn into smaller pieces
  • 3 balls of burrata (about 3/4 oz.), cut into quarters
  • 1 pint blackberries, washed
  • Kosher or other finishing salt to taste



  1. Preheat the grill to 450º while you prepare the nectarines. Spray the grill with nonstick spray prior to heating.
  2. Brush the nectarines with a light coating of the coconut oil
  3. Once the grill is heated, grill the nectarines flesh-side down for about 4 minutes and then flip and repeat.
  4. Remove them and set aside. Once cool, cut each of the halves in half once more.STRAWBERRY PIE (1)
  5. Prepare the vinaigrette by whisking all the ingredients.
  6. Place the arugula in a bowl and pour about half of the vinaigrette mixture and toss to coat. Add more as desired and save the rest for a later use.
  7. Transfer the dressed arugula to a serving bowl and top with cheese, berries, nectarines, and prosciutto.
  8. Sprinkle with finishing salt and serve.


Serves 2 as a main dish, 4 as a side dish.