Description
A delightful summer salad featuring sweet grilled nectarines, creamy burrata cheese, and savory prosciutto, perfect for warm weather dining.
Ingredients
- 4 nectarines, pitted and quartered
- 8 ounces burrata cheese, torn
- 8 slices prosciutto
- 4 ounces cherry tomatoes, halved
- 2 heirloom tomatoes, halved and cut into eighths
- 1/2 cup fresh cherries, pitted and halved
- 1/2 cup mixed baby spring greens
- Finishing salt
- Fresh ground black pepper
- Grilled baguette, for serving
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon zest
- 1 tablespoon fresh oregano, roughly minced
- 1 tablespoon fresh mint, roughly minced
- 1 tablespoon fresh lemon thyme leaves
- 1/2 cup extra virgin olive oil
- Pinch of salt
- Fresh ground black pepper as desired
Instructions
- Preheat a grill or heat a grill pan over medium high heat. Slice the nectarine halves into eighths and lightly brush them with a little olive oil.
- Place the nectarine slices on the grill and cook for 2-3 minutes until grill marks have formed and they are slightly softened. Flip and repeat, cooking for another 2-3 minutes. Remove from heat and let cool.
- Make the vinaigrette: In a small bowl, whisk together the fresh lemon juice, white wine vinegar, lemon zest, fresh oregano, fresh mint, fresh lemon thyme, extra virgin olive oil, and a pinch of salt and fresh ground black pepper. Set aside.
- In a large salad bowl, toss together the mixed baby spring greens, cherry tomatoes, heirloom tomato slices, and halved cherries with the vinaigrette.
- Top the salad with torn burrata cheese and slices of prosciutto.
- Sprinkle with any remaining fresh herbs, ground black pepper, and garnish with finishing salt. Serve with toasted baguette as desired.
Notes
Use the freshest ingredients for the best flavor. You can substitute burrata cheese with mozzarella or goat cheese if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian