Grilled Nectarine Salad with Burrata, Prosciutto and Basil
There’s parts of blogging that I really love and parts that I don’t enjoy so much. I sincerely, passionately love creating and photographing recipes to share with all of you, but I feel so BLAH when it comes to writhing the obligatory 300-600 words to go along with each post.
I’m sure you’re thinking, then don’t write anything extra, right??
I know many of you have shared how much you like that I don’t jabber on and on pre-recipe, but regardless I MUST find ways to check mark all my blogger-requirement-boxes to make sure the Google-Gods like my recipe enough to have it show up on internet searches.
So, here I am telling you all of this silliness just to fill space before posting the recipe for my AMAZING Grilled Nectarine Salad with Burrata, Prosciutto and Basil.
One of my favorite parts of this salad is that there’s no lettuce. Lettuce is so last-year, really. I love thinking outside of the box and serving a salad on a bed of thinly shaved zucchini instead.
If you missed my earlier recipe singing the praises of raw zucchini (and burrata) CLICK HERE for the scoop.
The real star of this salad is the Grilled Nectarines.
All it takes is a couple minutes on high heat to get those pretty grill marks.
And while you’re at it grill up a few extras to use in my Nectarine Jalapeno Basil Vinaigrette, which is awesome on this salad, but so is my Basil Lime Vinaigrette.
Grilled Nectarine Salad with Burrata, Prosciutto and Basil is like summer on a plate. Grab all the fresh produce at your summer farmers market and be prepared to fall in love with your new favorite salad!
Alright, I got all my obligatory blogger-stuff accomplished in this intro. Let’s get to the recipe, right?!?
Just one more picture, I mean really… I don’t think a salad could be any prettier.
One last thing, feel free to swap peaches for nectarines!
- thinly sliced zucchini
- fresh basil leaves
- Buratta Cheese Balls
- Nectarine Jalapeno Vinaigrette
- Basil Lime Vinaigrette
- Thinly slice (preferably using a mandolin) zucchini. Arrange on a paper towel lined plate and lightly salt. Cover with additional paper towel. You can place multiple layers on the same plate with paper towel in-between. Let sit for 15-30 minutes, for the excess liquid to be released from the zucchini slices.
- Heat your grill or grill pan over high heat. Grill nectarines for 1-2 minutes per side, just until they get pretty grill marks.
- Arrange slices of zucchini on a plate, top with fresh basil, prosciutto, burrata cheese and grilled nectarines.
- Drizzle with Nectarine Jalapeno Vinaigrette or Basil Lime Vinaigrette. Enjoy!