Grilled Nectarines With Burrata Herbs

Ingredients

• 5 largeripe but still very firm nectarines
• 454 g (1 lb; about 35)cherries, halved
• 8 largebasil leaves
• to tastemicrogreens
• 454 g (1 lb; 4 large balls)burrata
• zest from 1lemon
• 10 ml (2 tsp)fresh lemon juice
• 15 ml (1 tbsp)olive oil
• to tastesalt and pepper

Instructions

1. 1

   Cut the nectarines

   Halve each nectarine, then cut each half in half again to make quarters.

2. 2

   Dress the fruit

   Mix the 10 ml lemon juice with the 15 ml olive oil. Rub the mixture over the nectarine quarters.

3. 3

   Grill the nectarines

   Grill the nectarine quarters cut-side down for about 30 seconds. Turn them over and grill the other side, then transfer them to a platter.

4. 4

   Add the greens

   Scatter microgreens over the serving platter, then arrange the grilled nectarines on top.

5. 5

   Arrange the burrata

   Carefully tear each burrata ball into about four pieces and arrange them around the nectarines. Scatter the pitted cherries over the top.

6. 6

   Finish the salad

   Cut the basil leaves into thin strips and scatter them over the salad. Add the grated lemon zest, coarse salt and freshly ground pepper, then refrigerate until ready to serve.

7. 7

   Add the dressing

   Whisk together the honey lemon dressing ingredients and drizzle the dressing over the salad just before serving. The dressing ingredients and quantities are not specified in the supplied recipe.

What is grilled nectarine and burrata salad?

This is a fresh fruit-and-cheese salad built around briefly grilled nectarines, cherries and soft burrata. Burrata originated in Puglia in southern Italy; this combination is a modern way to pair its creamy centre with sweet summer fruit.

Firm-ripe nectarines hold their shape on the grill, while lemon, basil and pepper add brightness. The recipe also calls for a honey-lemon dressing, though its ingredient list is not included.

Nutrition and macros by portion

The nutrition label shows one serving as written: 543 calories, 14g protein, 40g carbs, 37g fat.

The nectarines and cherries provide most of the carbohydrates, while burrata contributes most of the protein and fat; olive oil adds further fat. Serve a portion with leafy greens and bread if you want a more substantial plate, or alongside a lean protein for a broader meal.

Choose fruit that holds its shape

Nectarines: Use fruit that smells ripe but still feels firm when gently pressed. Very soft fruit can collapse as it grills.

Cherries: Halve and pit them before adding them to the platter so they are easy to eat alongside the burrata.

Keep the grilling brief

Hot grill: The recipe gives about 30 seconds per side. This is a short cook, so have the platter ready and watch the fruit closely.

Light coating: Rub the lemon juice and olive oil over the cut quarters before grilling. It seasons the fruit and helps it meet the heat evenly.

Look for light grill marks

Nectarine quarters: Turn them when the cut side has begun to colour and the fruit is warmed but still holds together. Avoid leaving them on the grill until very soft.

Burrata: Tear the balls gently into roughly four pieces each. Its creamy centre can spill, so arrange the pieces carefully around the fruit.

Build the platter just before serving

Greens first: The microgreens make a base beneath the grilled fruit. Distribute them across the platter so each portion can include some.

Fresh finish: Add basil, lemon zest, salt and pepper after arranging the fruit and cheese. The method says to chill the assembled salad until serving, then add the dressing just before it goes to the table.

Serve it as a starter or light meal

This platter works as a shared starter or as part of a summer lunch. For a fuller meal, serve it with crusty bread and a simple green salad; keep the bread separate until serving so it stays crisp.

Recipe notes & tips

• Bring the burrata out of the fridge shortly before serving so it is easier to tear and arrange.
• Pit the cherries before halving them to make the platter easier to eat.
• Keep the nectarine quarters together when turning them so they do not break on the grill.
• Use a wide platter to give the fruit, cheese and greens room to show.
• Add the dressing only just before serving, as directed.

Variations

• Use peaches: Swap in firm ripe peaches and grill them in the same way.
• Try another herb: Replace the basil with fresh mint for a different aromatic note.
• Add toasted nuts: Scatter toasted almonds over the platter for crunch.
• Use rocket: Replace the microgreens with rocket for a peppery base.
• Serve with bread: Add slices of crusty bread on the side to make the salad more filling.

Common mistakes to avoid

• Using very soft nectarines: They can fall apart on the grill; choose fruit that is ripe but still firm.
• Grilling for too long: The quarters may turn mushy; start checking at about 30 seconds per side.
• Forgetting to pit the cherries: Remove the stones before adding the fruit to the platter.
• Tearing the burrata roughly: Its creamy centre can spill; pull each ball apart gently.
• Dressing too early: The greens can lose their fresh texture; drizzle the dressing on just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 1 day, though the greens and grilled fruit are best soon after assembly. The supplied method says to refrigerate the platter until serving; no reheating instructions are given, and reheating is not recommended for the burrata.

Frequently asked questions