This delightful nectarine burrata prosciutto salad is about simplicity at its best. Aromatic and sweet nectarine, salty prosciutto, and herby basil add a nice contrast to the rich and creamy burrata.
Peaches and nectarines hit their peak season during summer while plums and pluots appear later and last all the way until fall. I love cutting them up and throwing them in simple salads. This delightful nectarine burrata prosciutto salad is about simplicity at its best. It’s a no-fuss fruit salad that will win even the pickiest eaters unless you’re allergic to stone fruits and cheese.
Nectarine: select nectarines that are fragrant and firm to touch but not rock solid. Nectarines that glow an orange-ish gold with lots of sun spots tend to be the sweetest and best-flavored. If you see some green around the stem, it means the fruit is not yet ripe. Leave them on your kitchen counter at room temperature for a few days to ripen. If you can’t find nectarines, peaches are great alternatives.
Burrata: burrata cheese is the richest, creamiest, and most decadent cheese. It’s worthwhile to seek out specialty cheese stores for its high quality. The best tasting burratas have a firm and almost springy texture on the outside with a soft and creamy texture on the inside. If you can’t find burrata, soft unsalted mozzarella, preferably buffalo mozzarella, makes a good substitute.
Prosciutto: prosciutto is an Italian ham that’s uncooked and dry-cured. They are thinly sliced and often used in salad. Good quality prosciutto offers a perfect balance of sweet and salty. They come pre-sliced and are sold in the deli section. I highly recommend buying them freshly sliced from a shop that specializes in imported Italian products or charcuterie. If you live in San Diego, Assenti’s Pasta offers a wonderful selection of charcuterie.
This nectarine burrata prosciutto salad happens to be as beautiful as it is delicious. Aromatic and sweet nectarine, salty prosciutto, and herby basil add a nice contrast to the rich and creamy burrata. To make it a complete meal, serve it with crusty bread to sop up all the creamy juiciness on the plate.
Nectarine burrata prosciutto salad
- 8 ounces burrata cheese, torn into smaller pieces
- 4 ripe nectarines, pitted and sliced into wedges
- 1/4 cup basil leaves
- 2 tbsps extra virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp freshly ground pepper
- Transfer burrata and nectarine to a serving platter.
- Scatter basil leaves on top.
- Drizzle with olive oil and sprinkle with sea salt and freshly ground pepper.
- Serve immediately.