Grilled Nectarine Burrata Salad Recipe brings together sweet, char‑kissed nectarines and silky burrata for a vibrant, easy summer plate. The smoky edges of the fruit contrast with the creamy cheese, creating a texture that’s both juicy and rich. This dish is beginner‑friendly, uses pantry staples like olive oil and honey, and comes together in under 40 minutes. Pair it with my Chocolate Espresso Banana Bread Recipe for a sweet‑and‑savory brunch twist.
★★★★½ 4.5 (86 reviews)
Why You'll Love Grilled Nectarine Burrata Salad Recipe – Easy Summer Lunch
Discover a quick, homemade Grilled Nectarine Burrata Salad Recipe that’s perfect for summer. Fresh fruit, creamy burrata, and a bright vinaigrette in under 40 minutes!
- Sweet‑tart nectarines get a caramelized crunch on the grill.
- Creamy burrata melts just enough to coat each bite.
- Fresh herbs and a tangy vinaigrette keep the salad light.
- Ready in 40 minutes – perfect for a quick weeknight or weekend lunch.
Ingredients
- Nectarines: Choose ripe but firm fruit; if out of season, substitute sliced peaches.
- Burrata: Fresh burrata yields the best texture; a mozzarella ball can work in a pinch.
Instructions
Step 1 – Char the nectarines: Preheat a grill or grill pan to medium‑high heat (about 400°F). Brush nectarines cut‑side down with 1 tbsp olive oil, then grill 2‑3 minutes until grill marks appear. Remove and let cool slightly.
Step 2 – Assemble the vinaigrette: In a small bowl whisk together honey, balsamic vinegar, lemon juice, remaining olive oil, salt, and pepper.
Step 3 – Toss the greens: Place mixed baby greens in a large bowl, drizzle half the vinaigrette, and toss gently to coat.
Expert Tips for Grilled Nectarine Burrata Salad Recipe – Easy Summer Lunch
- Pat the nectarines dry after grilling; excess moisture can make the greens soggy.
- Season the burrata lightly with a pinch of salt to enhance its buttery flavor.
- Use a wooden spatula to gently toss the greens so the leaves stay whole.
Grilled Nectarine Burrata Salad Recipe – Easy Summer Lunch
Discover a quick, homemade Grilled Nectarine Burrata Salad Recipe that’s perfect for summer. Fresh fruit, creamy burrata, and a bright vinaigrette in under 40 minutes!
★★★★½ 4.5 (86 reviews)
Ingredients
Main Ingredients
- 4 ripe nectarines, halved and pitted
- 8 oz fresh burrata cheese
- 4 cups mixed baby greens (arugula, spinach, radicchio)
Seasonings & Flavor Boosters
- 2 tbsp extra‑virgin olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp fresh lemon juice
- 1/2 tsp coarse sea salt
- 1/4 tsp freshly cracked black pepper
Optional Toppings
- 1/4 cup toasted sliced almonds
- Fresh basil leaves, torn
- Crumbled feta or goat cheese (if you love extra tang)
Instructions
How to Make Grilled Nectarine Burrata Salad Recipe
- Step 1 – Char the nectarines: Preheat a grill or grill pan to medium‑high heat (about 400°F). Brush nectarines cut‑side down with 1 tbsp olive oil, then grill 2‑3 minutes until grill marks appear. Remove and let cool slightly.
- Step 2 – Assemble the vinaigrette: In a small bowl whisk together honey, balsamic vinegar, lemon juice, remaining olive oil, salt, and pepper.
- Step 3 – Toss the greens: Place mixed baby greens in a large bowl, drizzle half the vinaigrette, and toss gently to coat.
- Step 4 – Plate the salad: Divide the greens among four plates, arrange grilled nectarine halves on top, tear burrata into chunks and scatter, then drizzle the remaining vinaigrette. Finish with optional almonds, basil, and extra cheese if desired.
FAQs
Can I make Grilled Nectarine Burrata Salad Recipe ahead of time?
Yes, you can grill the nectarines and store them in the fridge for up to 24 hours. Keep the dressing and greens separate until ready to serve.
What’s the best substitute for burrata?
Fresh mozzarella ball or a creamy goat cheese can work, but the silky texture will be slightly different.
How do I store leftovers?
Place any leftover grilled nectarines in an airtight container in the fridge. Use fresh greens within 2 days for best crunch.
Why did my nectarines turn out soggy?
Over‑cooking or not patting them dry after grilling releases excess juice. Grill on high heat just long enough for grill marks.