Grilled Nectarine Salad with Burrata, Prosciutto and Basil
This Grilled Nectarine Salad with Burrata, Prosciutto and Basil is summer on a plate. Sweet grilled fruit, creamy burrata, salty prosciutto, and fresh basil sit on a bed of thinly shaved zucchini, with a bright homemade dressing to bring it all together.
One of my favorite parts is that there’s no lettuce. The zucchini gives you a fresh, delicate base that lets the nectarines and burrata shine. It’s the kind of salad I love making when the farmers market is full of good produce.
Start with thinly sliced zucchini
Slice the zucchini as thinly and evenly as you can. A mandoline helps, but use its hand guard. Lightly salt the slices between layers of paper towel and let them stand for 15–30 minutes, then gently blot away the moisture.
That little bit of prep keeps excess zucchini juice from diluting your dressing. If you enjoy this style of salad, my zucchini carpaccio with burrata and toasted pine nuts is another one to try.
How to grill the nectarines
Choose ripe but firm nectarines so the slices hold together. Remove the pits and cut pieces large enough to handle on your grill or grill pan. Grill over high heat for about 1–2 minutes per side, just until you have those pretty grill marks.
You aren’t trying to cook the fruit until it falls apart. Let it cool slightly while you arrange the zucchini, then add the basil, prosciutto, burrata, and nectarines. Peaches are a lovely swap if that’s what you have.
Choose your dressing
My Nectarine Jalapeño Basil Vinaigrette adds a little heat and more fruit flavor. Grill a few extra nectarine slices for it while the grill is hot. Basil Lime Vinaigrette is another delicious option.
Drizzle on the dressing just before serving. This is an assemble-and-enjoy salad; the zucchini and fruit will release more juice as it sits. Keep the burrata and prosciutto refrigerated until you’re ready to use them.
Make it your own
Arrange as much of each ingredient as you like for individual plates or a larger serving platter. The recipe is intentionally flexible. For a meat-free version, leave out the prosciutto and choose a burrata made with vegetarian rennet.
A glass of Pineapple Basil Limeade makes a fun pairing. If your basil harvest goes well beyond this meal, make basil pesto for the freezer or use my five ways to preserve fresh basil guide to save the rest.
Ingredients
- thinly sliced zucchini
- fresh basil leaves
- Prosciutto
- burrata cheese
- nectarines pitted and sliced for grilling; use as much as you like
Dressing options
Instructions
- 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!
