Nectarine Burrata Prosciutto Salad (Print-Friendly Version)
Nectarines, burrata, prosciutto, cherries and greens with lemon dressing for a bright summer meal.
# What You'll Need:
→ Salad Components
01 -
Grilled baguette slices
02 -
Freshly ground black pepper
03 -
Finishing salt
04 -
0.5 cup mixed baby spring greens
05 -
0.5 cup fresh cherries, pitted and halved
06 -
2 heirloom tomatoes, cut into eighths
07 -
4 ounces cherry tomatoes, halved
08 -
8 ounces burrata cheese, torn
09 -
8 slices prosciutto
10 -
4 ripe nectarines, pitted and quartered
→ Lemon Herb Vinaigrette
11 -
Freshly ground black pepper, to taste
12 -
Pinch of salt
13 -
0.5 cup extra virgin olive oil
14 -
1 tablespoon fresh lemon thyme leaves
15 -
1 tablespoon fresh mint, chopped
16 -
1 tablespoon fresh oregano, chopped
17 -
1 tablespoon lemon zest
18 -
1 tablespoon white wine vinegar
19 -
2 tablespoons fresh lemon juice
# How to Make It:
01 -
Lay prosciutto, torn burrata, and grilled nectarines over the greens. Add fresh herbs, finishing salt, and black pepper. Serve with grilled baguette.
02 -
In a large bowl, gently toss baby greens, heirloom tomatoes, cherry tomatoes, and cherries with vinaigrette until evenly coated.
03 -
In a small bowl, whisk lemon juice, white wine vinegar, lemon zest, oregano, mint, thyme, olive oil, salt, and pepper until emulsified. Set aside.
04 -
Place nectarine wedges on a hot grill or grill pan. Grill each side for a few minutes for grill marks and softness, then cool before using.
05 -
Preheat grill to medium-high. Slice nectarine quarters into eighths and brush lightly with olive oil to prevent sticking before grilling.
# Additional Tips:
01 -
Grill nectarines until tender but still intact for the best texture and visual appeal.
02 -
Tear burrata by hand to avoid excess moisture in the salad.