Grilled Nectarine & Burrata Salad

Name: Grilled Nectarine & Burrata Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 4 pcs nectarine (ripe but firm, halved and pitted); 250 g burrata (room temperature, drained); 120 g arugula (washed and dried); 3 tbsp pine nuts (toasted); 3 tbsp olive oil (divided: 1 tbsp for brushing, 2 tbsp for dressing); 1 tbsp balsamic vinegar; 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly cracked); 8 pcs basil (fresh leaves, torn)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, caramelized nectarines meet creamy, luscious burrata in this stunning summer salad. Peppery arugula, toasted pine nuts, and a drizzle of honey-balsamic dressing tie it all together. It's the kind of dish that looks restaurant-worthy but comes together in 15 minutes flat.

PREP

10m

COOK

SERVES

1 CUP

401 cal

SERVINGS

METHOD · 6 STEPS

prep · ~3 min
Toast the pine nuts.
Place pine nuts in a dry skillet over medium-low heat. Shake the pan frequently and toast until golden and fragrant, about 2-3 minutes. Transfer immediately to a plate to cool.
TIPPine nuts burn fast — don't walk away. The moment you smell them, they're done.
prep · ~2 min
Prepare the nectarines for grilling.
Halve the nectarines and remove the pits. Brush the cut sides lightly with 1 tablespoon of olive oil.
grill · ~3 min
Grill the nectarines.
Heat a grill pan over medium-high heat until very hot. Place nectarines cut-side down and grill undisturbed for 2-3 minutes until deep char marks form and the fruit softens slightly.
TIPResist flipping too soon — the nectarines need full contact to caramelize properly.
mix · ~1 min
Whisk the honey-balsamic dressing.
1.In a small bowl, combine 2 tablespoons olive oil with balsamic vinegar and honey.
2.Add a pinch of salt and black pepper.
3.Whisk vigorously until emulsified and smooth.
assemble · ~2 min
Assemble the salad.
1.Scatter arugula across a large serving platter.
2.Drizzle half the dressing over the greens and toss gently.
3.Tear the burrata into pieces and nestle among the arugula.
4.Arrange the grilled nectarines on top.
5.Scatter toasted pine nuts and torn basil leaves over everything.
6.Drizzle with remaining dressing.
TIPBurrata tears best at room temperature — the creamy center should spill out naturally.
serve
Serve immediately.
Finish with an extra crack of black pepper. Serve at room temperature while the nectarines are still slightly warm and the burrata is oozing.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use firm-ripe nectarines so they hold shape and char well on the grill.
2
Bring burrata to room temperature for 20 minutes before serving for the creamiest texture.
3
Toast pine nuts in a dry pan and watch closely — they burn in seconds.
4
Let grilled nectarines rest 1 minute after cooking to reabsorb juices.
5
Tear burrata by hand just before serving to keep its creamy center intact.
6
Dress arugula just before plating to prevent wilting from the acidic vinaigrette.

RECIPE VARIATIONS

Adapt it for your goals.

stone fruit swap

Stone-fruit swap

Replace nectarines with firm peaches, plums, or apricots — the same grilling technique works beautifully with any stone fruit, offering a different sweetness profile.

nut free