--- title: "Charred Nectarine, Prosciutto & Burrata Salad" url: https://stacklist.com/card/6be91adc-35a2-4971-ac06-d0da63b23917 source_url: "https://threefriendscook.com/2025/11/30/charred-nectarine-prosciutto-burrata-salad/" stack: https://stacklist.com/stack/bd958232-d966-452f-9de3-ebb632ecd91a summary: "Charred Nectarine, Prosciutto & Burrata Salad is a light, seasonal dish that comes together in under 15 minutes, featuring sweet caramelised nectarines paired with peppery rocket, creamy burrata, salty prosciutto and toasted pecans. This effortless weeknight dinner celebrates peak season stone fruit without requiring an oven, making it perfect for hot summer nights." tags: "recipe, salad, stone-fruit, summer, nectarine, burrata, seasonal" key_entities: "Sydney (location), stone fruit (concept), burrata (concept), prosciutto (concept), nectarines (concept), balsamic glaze (concept)" classification: "recipe" content_hash: "sha256:4eedcbc00d4f05c99b9b8bc0792ed3ae2cd1a1369b504f811047dc118ef87748" acp_version: "0.2" token_counts_approximate: 1560 visibility: public agent_accessible: true status: "final" --- # Charred Nectarine, Prosciutto & Burrata Salad Jump to Recipe Jump to Video Print Recipe The other day it hit 35 degrees in Sydney, and the last thing I wanted to do was turn the oven on or sit down to anything heavy for dinner. When it’s that hot, I crave food that feels light, fresh and effortless to pull together. With stone fruit in peak season right now, I’ve been leaning into it as much as possible — working it into savoury dishes that make the most of what’s at the markets without much time spent in the kitchen. This charred nectarine, prosciutto and burrata salad is exactly that kind of meal. Quick to make, beautifully seasonal, and satisfying without tipping into anything too rich. Even though it was a weeknight, I couldn’t resist enjoying it with a cheeky glass of rosé — the kind of easy dinner that still feels like a small treat at the end of a long, hot day. Why You’ll Love This Salad Ready in around 15 minutes No oven required — perfect for hot summer nights Sweet nectarines balance beautifully with salty prosciutto and creamy burrata Pecans add crunch and richness without weighing it down Works as a light weeknight dinner or an easy sharing plate Ingredients Explained Nectarines Ripe but still firm nectarines are ideal here. A quick char brings out their sweetness and adds depth without turning them soft. Prosciutto Choose good-quality prosciutto and tear it by hand rather than slicing. It gives the salad a more relaxed, natural feel. Burrata Creamy burrata anchors the dish. Once cut open, it becomes part of the dressing, mingling with the balsamic glaze and fruit juices. Red Onion Very thinly sliced red onion adds sharpness and cuts through the sweetness of the nectarines and richness of the burrata. Pecans Lightly toasted pecans add buttery crunch and balance the softness of the burrata and nectarines. Rocket & Basil Peppery rocket gives structure, while fresh basil adds fragrance and keeps the flavour profile firmly savoury. Balsamic Glaze A good-quality store-bought balsamic glaze keeps this weeknight-friendly while adding sweetness and gloss. Pro Tips Don’t overcook the nectarines — they should be lightly caramelised, not collapsed. Season the burrata directly with flaky salt for the best flavour. Tear basil by hand rather than chopping to keep it fresh and aromatic. Everything can be prepped ahead; char the nectarines just before serving. Storage This salad is best enjoyed fresh. Once dressed and assembled, it doesn’t store well, but individual components can be prepared ahead and kept refrigerated for up to a day. FAQs Can I make this vegetarian? Yes — simply leave out the prosciutto. The burrata and pecans still make it satisfying. I f you’re after another vegetarian salad with a little more earthy richness, my Roasted Beetroot Salad with Spinach, Walnuts & Goat Cheese is another lovely option. Can I use peaches instead of nectarines? Absolutely. Use firm peaches so they hold their shape when charred. Do I need to make my own balsamic reduction? No. A store-bought balsamic glaze works perfectly here. If you prefer, you can simmer balsamic vinegar until thick and syrupy. Serving Suggestions This salad is excellent on its own, but it’s also lovely served with grilled sourdough or a slice of focaccia to mop up the burrata and juices. If you enjoy fresh, seasonal salads, you might also like my grilled zucchini with rocket and mozzarella or charred asparagus with broad beans . Final Thoughts This nectarine and burrata salad is exactly the kind of meal I turn to when the weather is hot and stone fruit is at its best — simple, generous and effortless. It celebrates the season without asking much of you in the kitchen, which is often the best kind of cooking. Charred Nectarine, Prosciutto & Burrata Salad This charred nectarine, prosciutto and burrata salad is a light, seasonal dish that comes together in under 15 minutes. Sweet, caramelised nectarines are paired with peppery rocket, creamy burrata, salty prosciutto and toasted pecans, then finished with a drizzle of balsamic glaze. Perfect for hot weather when you want something fresh, simple and satisfying. 5 from 1 vote Print Pin Rate Course: Light Meal, Salad Cuisine: Italian Keyword: Summer Salad Prep Time: 10 minutes minutes Cook Time: 5 minutes minutes Servings: 2 people Calories: 476 kcal Equipment Grill pan, barbecue or large frying pan Small frying pan (for toasting pecans) serving platter Ingredients 3 ripe nectarines cut into wedges 1 tablespoons olive oil 2 large handfuls rocket Small handful fresh basil leaves torn ¼ small red onion very thinly sliced 50 g prosciutto torn 125 grams burrata ball 1/3 cup pecans lightly toasted and roughly chopped Balsamic glaze to drizzle Flaky salt and freshly cracked black pepper Instructions Heat a small frying pan over medium heat. Add the pecans and toast for 2–3 minutes, stirring frequently, until fragrant. Remove from the pan, roughly chop if needed, and set aside to cool. Heat a grill pan or barbecue over high heat. Brush the nectarine wedges lightly with olive oil. Char the nectarines for 1–2 minutes per side until caramelised but still holding their shape. Set aside. Arrange the rocket on a large serving platter and scatter over the basil leaves, and then the sliced red onion. Tear the prosciutto over the greens. Place the burrata in the centre of the platter. Arrange the warm nectarines over the salad and scatter with toasted pecans. Drizzle generously with balsamic glaze. Season with flaky salt and cracked pepper. Serve immediately while the nectarines are still warm. Video Nutrition Calories: 476 kcal | Carbohydrates: 27 g | Protein: 18 g | Fat: 38 g | Saturated Fat: 13 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 11 g | Trans Fat: 0.04 g | Cholesterol: 61 mg | Sodium: 194 mg | Potassium: 424 mg | Fiber: 5 g | Sugar: 20 g | Vitamin A: 1211 IU | Vitamin C: 8 mg | Calcium: 355 mg | Iron: 1 mg Share this: Share on X (Opens in new window) X Share on Facebook (Opens in new window) Facebook Like this: Like Loading… Related Discover more from Three Friends Cook Subscribe to get the latest posts sent to your email. Type your email… Subscribe