Burrata Salad with Prosciutto and Nectarines
Savor the flavors of summer with creamy burrata, peak-season nectarines, farmers market tomatoes and thin slices of salty prosciutto topped with torn basil and a super simple vinaigrette. Serve this summery salad with crusty baguette and a chilled glass of rose for a beautiful summer evening.
Tomatoes, basil and stone fruit are synonymous with summer. There are so many ways to utilize these peak season luxuries (examples: here, here and here). One of my favorites, and one I make almost too often from June-September is this burrata salad with prosciutto and nectarines.
The combination of flavors here is really special. This salad hits all of those notes we crave when the temperatures are sweltering – cold, sweet stone fruit, bright, acidic tomatoes, fresh basil, flakey sea salt and of course cool and creamy burrata.
Don’t be afraid to improvise here (I actually welcome and encourage it!) this recipe is highly amendable. Feel free to play with different types of stone fruit, herbs, cheese and charcuterie. Check out the notes section of the recipe card for some substitution ideas. As always if you have any questions leave them in the comment section.
Ingredients You’ll Need:
Here’s everything you’ll need to make this recipe: tomatoes, nectarines, shallots, olive oil, vinegar, burrata, basil and watercress.
What is Burrata?
If you’ve never tried burrata before you’re in for a treat! Burrata is a soft shell of Italian cow’s milk mozzarella wrapped around a creamy center. It’s rich and indulgent and the perfect accompaniment to ripe summer tomatoes and nectarines. Burrata salad is one of the things I look forward to most when summertime rolls around!
How to Make Burrata Salad with Prosciutto and Nectarines:
This salad falls into the category of “composed salads” which means it is arranged on a plate or platter rather than tossed together in a bowl. Tossed together these ingredients would be sloppy and maybe even a bit off putting to look at. Gently placing each ingredient across a large platter is not only more elegant but a fun and relaxing endeavor.
Start by slicing all of your tomatoes, nectarines and shallots. I like to cut the smaller tomatoes in half (be sure to use your sharpest knife – it really makes a difference) and the larger heirloom tomatoes into large, uneven chunks. Season the tomatoes with salt and set aside while you work on the nectarines and shallot.
Now the fun part; composing the salad! Start by scattering the tomatoes around the platter, alternating between large pieces of heirlooms and the smaller cherries. Next, dot in the nectarine slices and shallots. Drizzle the dressing overtop.
To finish, place the ball of burrata among the tomatoes and nectarines then tuck in the prosciutto slices. Scatter the watercress and basil leaves around and serve.
More Delicious
Summer Salads
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Burrata Salad with Prosciutto and Nectarines
Ingredients
Salad
- 1 pint cherry tomatoes
- 2-3 heirloom tomatoes - or any ripe summer tomato
- 3 ripe nectarines - or peaches
- 1 small shallot - peeled and thinly sliced
- 8 oz burrata
- 8 thin slices prosciutto
- 1 bunch watercress
- 1 loosely packed cup basil leaves
- flakey sea salt and freshly cracked black pepper
Dressing
- 2 tablespoons champagne vinegar - or balsamic
- 1/4 cup olive oil
Instructions
- *Optional* While assembling this salad I like to pop my serving platter in the refrigerator for 5-10 minutes to get nice and cold. This helps keep the salad nice and cool and refreshing. A chilled platter really comes in handy if you're serving this salad outside in the summer.
- Slice the cherry tomatoes in half and the heirloom tomatoes into large, irregular chunks. Season lightly with salt. Arrange the tomatoes across a large plate or platter. Slice the nectarines into wedges and dot them around the platter in between and on top of the tomatoes. Do the same with the sliced shallot.
- Put the olive oil, vinegar and a few turns of freshly cracked black pepper into small jar with a tight-fitting lid. Give it a good shake then drizzle the dressing across the tomatoes and nectarines.
- Place a ball of burrata in the middle of the platter. Tuck the prosciutto slices between the tomatoes and nectarines. Sprinkle the watercress and basil leaves all around. Season with flakey sea salt and freshly cracked black pepper. Serve right away.
Notes
- Tomatoes: In the recipe I specify “cherry and heirloom” tomatoes but in reality – use the best tomatoes you can find. If that is all cherry tomatoes or all heirloom or neither, maybe something you’re growing in the garden (brag!) or a different variety you picked up a the farmers market – use whatever tomatoes are most delicious at the moment.
- Nectarines: If you can’t find ripe nectarines, peaches would be lovely in this salad as well. Go with whatever is the best quality at the market that day.
- Burrata: The same goes for the burrata if you can’t find burrata substitute high-quality mozzarella, feta, or goat cheese.
- Prosciutto: Freshly sliced prosciutto is always better than the prepackages kind. Head to the deli counter for freshly sliced prosciutto. If you don’t eat meat or pork feel free to skip it.
Nutrition
I love your salads!
Looks so good, Leigh! I’ve got all of the ingredients in my fridge – gonna have to make before the week is up!!
I LOVE nectarines! Totally going to make this tonight!
Can I use regular buffalo mozzarella if I can’t find burrata at my grocery store?
Yes!
I made this for dinner last night. Everyone loved it!