Burrata Salad with Prosciutto and Nectarines

Creamy burrata, sweet nectarines, fresh tomatoes, and salty prosciutto make for the perfect summer salad!

Is it even a summertime dinner if you’re not having some variation of burrata salad? I’ve had a lot of people asking me lately, “what do I bring to a pot-luck barbecue?” Most likely other people will have the potato salad, coleslaw, chips, and dip situation covered. Why not bring this burrata salad with prosciutto and nectarines? It’s so quick to assemble, just bring the ingredients with you and throw it all on a platter when you get there. Trust me, people will be SO impressed.

What is burrata?

If you’ve never tried burrata before you’re in for a treat! Burrata is a soft shell of Italian cow-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!

Tips for Burrata Salad with Prosciutto and 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.

-The same goes for the burrata if you can’t find burrata substitute high-quality mozzarella.

–Freshly sliced prosciutto is always better than the prepackages kind. Head to the deli counter for freshly sliced prosciutto!

Recipe Steps:

Step One: In a large bowl whisk together the vinegar, dijon, and olive oil. Season with salt and pepper.

Step Two: Place the watercress, tomatoes, shallot, and nectarines in the bowl. Gently toss with the dressing.

Step Three: Arrange the salad on a large platter or divide between bowls. Top with the burrata and prosciutto. Season with salt and pepper, serve immediately!

What to serve with Burrata Salad:

Five- Ingredient Grilled Chicken
Swordfish Kebabs
Oven-Roasted BBQ Salmon
Creamy Calabrian Chili Bolognese
Ricotta Gnocchi

Burrata Salad with Prosciutto and Nectarines

Creamy burrata, sweet nectarines, fresh tomatoes, and salty prosciutto make for the perfect summer salad!

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes

Servings: 4

Calories: 340kcal

Author: Leigh Anderson

Ingredients

Salad

• ▢ 8 oz burrata
• ▢ 3 ripe nectarines sliced
• ▢ 8 slices prosciutto
• ▢ 1 bunch watercress
• ▢ 1 shallot thinly sliced
• ▢ 1 pint cherry tomatoes sliced in half

Dressing

• ▢ 2 tbsp olive oil
• ▢ 1 tbsp champagne vinegar
• ▢ 1 tsp dijon mustard
• ▢ salt and freshly cracked pepper

Instructions

• In a large bowl whisk together the vinegar, dijon, and olive oil. Season with salt and pepper.
• Place the watercress, tomatoes, shallot, and nectarines in the bowl. Gently toss with the dressing.
• Arrange the salad on a large platter or divide between bowls. Top with the burrata and prosciutto. Season with salt and pepper, serve immediately!

Notes

This salad is best prepared just before serving and should not be prepped in advance. 

Nutrition

Calories: 340kcal | Carbohydrates: 16g | Protein: 14g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 134mg | Potassium: 504mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1329IU | Vitamin C: 33mg | Calcium: 320mg | Iron: 1mg

Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

If you love Burrata Salad with Prosciutto and Nectarines try these other great recipes! →

Classic Aperol Spritz

Transport yourself to Italy (without the plane ticket!) with this bright and refreshing summertime cocktail made of four simple ingredients; Aperol, Prosecco, sparkling water, and, orange! The classic Aperol spritz is an iconic, orange cocktail served in a wine glass with plenty of ice and a thick slice of orange. This refreshing, Italian drink is…

Read More

Green Panzanella with Snap Peas + Avocado

Alternate recipe title: “Avocado Toast Salad.” No, seriously though this salad is everything. I’m sure I’ve said this before but salads are just better with a little bread and cheese in them, right? That’s where this green Panzanella with spring peas and avocado comes in! I used to overlook sugar snap peas in the past…

Read More

Tomato Salad with Buttermilk-Basil Dressing

This creamy tomato salad with buttermilk-basil dressing is going to light up your summer dinner menu! If you’re curious about buttermilk-basil dressing let me just clear that up for you. It’s basically ranch for grown-ups! It’s creamy, tangy, garlicky and infused with fresh basil. It’s the perfect dressing to toss with sweet peak-season summer tomatoes!…

Read More

Corn and Arugula Salad with Tomatoes and Blue Cheese

This corn and arugula salad with tomatoes and blue cheese screams summer to me! There’s nothing quite like the flavor of sweet corn and tomatoes when they’re in season. Blue cheese can be a polarizing ingredient if you’re not a fan switch it to goat cheese or feta. How to cook corn on the cob:…

Read More