Description
A vibrant summer salad featuring grilled nectarines, creamy burrata, and savory prosciutto, enhanced with a fresh vinaigrette.
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 nectarines into eighths and lightly brush them with a little olive oil.
- Place the nectarine slices on the grill and cook for about 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 all the ingredients for the vinaigrette. Set aside.
- In a large salad bowl, toss together the spring greens, cherry tomatoes, heirloom tomato slices, cherries, and vinaigrette.
- Top with burrata and prosciutto.
- Sprinkle with any remaining fresh herbs, ground black pepper, and garnish with finishing salt. Serve with toasted baguette as desired.
Notes
Best enjoyed fresh, but leftovers can be stored in an airtight container for up to two days. Avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian