Nectarine Summer Salad With Burrata & Prosciutto

Nectarine Summer Salad:

While Nectarines are delicious on their own, they also make for a fantastic base for a refreshing salad appetiser.

The flavours in this nectarine summer salad work amazingly together to create a party hors d’oeuvre with a summer vibe.

Juicy, sweet Nectarine, peppery Rocket, creamy Burrata, savoury Prosciutto, fresh dill, buttery Macadamia Nuts and Tangy Passionfruit.

They make perfect little appetiser portions paired with a raspberry balsamic.

Colour aside, these warm-weather party bites are fresh, simple to assemble & creative.

Whether you’re looking for a colourful seasonal party bite, a light side dish for a barbecue, a healthy lunch on the run, or a sweet snack, nectarine salad is the perfect choice.

A Feast for the Senses

These bite-size Nectarine Salad hors d’oeuvres aren’t just delicious—they’re visually stunning, too.

The vibrant hues of orange nectarines, creamy white burrata, deep green rocket, and ruby-red balsamic make them a standout on any platter.

Perfect for summer gatherings, these appetisers bring a touch of sophistication & something a little different to your party & the perfect way to celebrate summer ingredients.

The natural sweetness of nectarines can balance out salty or tangy ingredients in a salad, making them a versatile addition to both savoury and sweet dishes.

When selecting nectarines, look for ones that are fragrant and yield slightly to pressure.

They should feel firm but not hard, with no bruises or blemishes.

If you can’t find nectarines, peaches can be used as a substitute—they’re just as delicious!

To enhance this seasonal fingerfood further, pair it with a crisp rosé, a chilled Sauvignon Blanc, or even a light Prosecco. 

Don’t be afraid to swap out ingredients or add your own twist on this bite-size salad appetiser.

A sprinkle of chilli flakes to mimic the reds in the nectarine, red onion for a different sweetness & you could even use candied pecans instead of macadamia nuts for a sweeter crunch.

These mini nectarine salad bites offer a beautiful blend of sweet, savoury, creamy, and crunchy all in one bite & you are bound to be asked for the recipe before the plate is empty!

For me, the best part about summer is, the array of available striking, fresh summer ingredients for appetisers & stone fruit are right up there.

Some people look forward to the summer months for the beach, I look forward to summer for the food 🙂

Nectarine Summer Salad with Burrata & Prosciutto

(Serves 10 Prep 30 Mins)

You Will Need:

Yellow Nectarines
These vibrant, golden-fleshed fruits have a sweet, juicy flavour with a slightly tangy finish. When ripe, they offer a smooth, tender texture with a delicate balance of sweetness and acidity. Yellow nectarines can add a fresh, fruity burst to salads, grilled dishes, or desserts. They pair well with cheese (like burrata or goat cheese), meats (such as prosciutto), and nutty accents (like macadamia nuts). Make sure you pick firm with a little give, so they are juicy without being too soft.

Burrata
Burrata is a luxurious Italian cheese made from mozzarella and cream. The outer layer is firm and smooth, while the inside is soft, rich, and creamy. Its mild, milky flavour is both fresh and indulgent. Burrata can be served fresh as a salad topping, paired with fruits, or drizzled with olive oil and a touch of balsamic for an appetiser. The creaminess of burrata contrasts beautifully with both sweet and savoury ingredients, like nectarines and prosciutto.

Rocket (Arugula)
Rocket, also known as arugula, is a leafy green with a peppery, slightly bitter flavour. It adds a sharp contrast to sweeter elements like nectarines and passionfruit. Its vibrant green colour and fresh crunch make it a perfect addition to salads, sandwiches, or as a garnish. The peppery bite of rocket pairs wonderfully with rich cheeses, meats, and fruits, providing balance and depth. If you don’t like the taste of rocket, substitute with baby spinach.

Prosciutto
Prosciutto is a dry-cured Italian ham that is thinly sliced and known for its delicate, salty-sweet flavour. Its silky texture and rich taste complement a wide range of dishes. Prosciutto works particularly well with fruits, like nectarines or figs, as the saltiness contrasts beautifully with the sweetness. It’s also a perfect partner for burrata, adding a savoury element to creamy, milky flavours.

Salted Macadamia Nuts
These rich, buttery nuts have a smooth texture and a slightly sweet, nutty flavour. Salted macadamia nuts provide a satisfying crunch and depth to salads, and they balance out the creamy and salty flavours of burrata and prosciutto bringing a contrast in texture.

Fresh Dill
Fresh dill has a tangy, herbal flavour with a subtle anise or licorice note. It’s aromatic and bright, adding a refreshing quality to dishes. Dill is often used in Mediterranean and Scandinavian cuisines and pairs beautifully with creamy dairy products, fish, or fresh fruits. Its slightly grassy flavour adds complexity to salads, sauces, or even a fruit and cheese platter.

Passionfruit
Passionfruit is a tropical fruit known for its vibrant yellow skin and a tangy-sweet, aromatic pulp filled with black seeds. The juice is intensely fragrant, balancing tart and sweet. Passionfruit adds an exotic, citrusy zing to any dish. I love the tartness and think it adds to this dish but you can omit it.

Raspberry Balsamic
Raspberry balsamic vinegar is a tangy, slightly sweet vinegar infused with raspberry flavours. Its rich, fruity complexity combines the deep acidity of balsamic vinegar with the tart, juicy essence of raspberries. This vinegar is a versatile dressing or drizzle, perfect for salads, grilled vegetables, or as a finishing touch on cheeses, meats, or fruits. I believe it enhances all the other flavours and it’s just different to your everyday balsamic. Serving it in a pipette, allows your guests to add as little or as much as they like.

Instructions:

Prepare the Nectarines:

• Start by washing the nectarines thoroughly. Use a sharp knife to cut around the seam of the nectarine, following the natural groove. This will allow you to easily twist the two halves apart.
• Once separated, gently remove the stone (pit) by either carefully prying it out with your fingers or using a small spoon or melon baller to scoop it out. Set the nectarine halves aside.
• Using a melon baller or a small spoon, scoop out a bit extra of the centre of each nectarine half, making a slightly larger cavity. You don’t want to remove all the flesh—just enough to accommodate the other ingredients. This step ensures the nectarine holds the filling securely without collapsing.

Prepare the filling:

• Take about six fresh rocket (arugula) leaves. Stack them on top of one another and trim off the stems. Rocket adds a nice peppery note that will complement the sweetness of the nectarine and the savoury prosciutto.
• Take one piece of prosciutto and loosely fold it into thirds lengthwise, creating a narrow strip. Lay this folded prosciutto on top of the rocket leaves, making sure to cover them completely.
• Take a good teaspoon of burrata cheese including some of the creamy centre & place it on top of the prosciutto & rocket at one end.
• Carefully roll up the prosciutto and rocket leaves around the burrata cheese to create a neat little bundle.
• Once the prosciutto-rocket-burrata roll is made, place it gently into the hollowed-out centre of each nectarine half.

Garnish:

• Finely chop a small bunch of fresh dill and sprinkle it generously over the top of each stuffed nectarine half.
• Next, finely grind macadamia nuts (or pulse them briefly in a food processor) to create a coarse ground. Sprinkle about ½ teaspoon of this ground macadamia over each stuffed nectarine for a nutty crunch.
• For a touch of luxury and added creaminess, drizzle a bit of the remaining Burrata centre over the top of the stuffed nectarine halves.
• Drizzle about ½ teaspoon of passionfruit pulp over each nectarine. The tangy sweetness of passionfruit pairs wonderfully with the juicy nectarine and helps balance the richness of the Burrata and prosciutto.

Final touches:

Finally, take a pipette and fill it halfway with raspberry balsamic vinegar (you can find this at Coles or Woolies as well as specialty stores or make your own by infusing balsamic vinegar with raspberry). Gently stand the pipette upright in the centre of each nectarine half. The pipette adds a fun, interactive element to the dish, allowing your guests to add as little or as much of the tangy raspberry balsamic as they like for an added burst of flavour.

Serve & Enjoy!

Helpful Hints

• You want your nectarines to be firm but have a little bit of give to ensure they are juicy but not squishy or going to going to fall apart.

• For aesthetics, the yellow nectarines look nicer than white nectarines for this nectarine summer salad.

• You could also add red onion to this recipe & alternatively garnish with chives or basil.

• The same ingredients can be used to make a full-sized salad for a bbq or the like- whatever you can create in mini size can be converted to a main & vice versa.

• You can use standard balsamic or balsamic glaze but the raspberry balsamic just adds a nice flavour.

Nectarine Summer Salad With Burrata & Prosciutto

Recipe

(Serves 10 Prep 30 Mins)

Ingredients

• 5 Medium Sized Yellow Nectarines
• 100g Burrata
• 50g Rocket
• 10 slices Prosciutto
• 2 Tbsp Salted Macadamia Nuts ground
• 1 Tbsp chopped Fresh Dill
• 1 Passionfruit
• Raspberry Balsamic

Method

1. Halve the nectarines along the seam, twist gently to separate, and remove the stone.
2. Use a melon baller to create a slightly larger hollow in each half.
3. Bunch 6 rocket leaves together breaking off the stalks.
4. Halve the prosciutto lengthwise, fold one piece into thirds lengthwise, and layer it over the rocket leaves.
5. Place 1 heaped tsp of Burrata on top of the prosciutto at one end, then roll the rocket and prosciutto around it.
6. Nestle the roll-up into the nectarine hollow.
7. Sprinkle each nectarine half with chopped dill and ½ tsp ground macadamias.
8. Drizzle a little of the creamy Burrata centre and ½ tsp passionfruit over each.
9. ½ fill a pipette with Raspberry balsamic & stand the pipette up in the nectarine.

Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc
A crisp and zesty Sauvignon Blanc, especially from regions like Marlborough (New Zealand) or Sancerre (Loire Valley, France), would be a fantastic match. Its citrusy acidity and grassy, herbal notes will cut through the creaminess of the burrata and complement the peppery bite of the rocket. The fresh acidity of the wine will also highlight the sweetness of the nectarines and passionfruit.

Chardonnay (unoaked)
An unoaked Chardonnay, particularly from cooler regions like Chablis or Oregon, will offer the right balance of fruitiness and minerality. The wine’s clean, fresh profile will work well with the light creaminess of the burrata and the juicy sweetness of the nectarines. It’s also light enough to complement the saltiness of the prosciutto without overpowering the dish.

Provence Rosé
A dry rosé from Provence (France) would be an ideal pairing. Its fresh acidity and delicate berry and citrus notes make it a versatile companion to a wide range of flavours. The wine’s subtle fruitiness will harmonise with the nectarines and passionfruit, while the dry finish will refresh the palate after the rich burrata and salty prosciutto.

Spanish Rosado (Grenache-based)
A Grenache-based rosé (Spanish Rosado) offers bright red fruit flavours with a touch of spiciness. The juicy red berry notes will pair beautifully with the nectarines and raspberry balsamic, while the dry structure of the wine will keep the balance between the rich cheese and prosciutto. The wine’s medium acidity will cut through the creaminess of the burrata, making it a balanced and refreshing match.

Pinot Noir
A light-bodied Pinot Noir, particularly from cooler climates like Burgundy (France) or Oregon, would be an excellent red wine choice. The wine’s low tannins, bright acidity, and delicate red fruit flavours (like raspberry and cherry) would pair beautifully with the sweetness of the nectarines and the savoury notes of the prosciutto. Its subtlety allows the dish’s flavours to shine without overwhelming them, and the fresh acidity will balance the richness of the burrata.

Gamay (Beaujolais)
A Beaujolais, made from the Gamay grape, would be another great red wine choice. It’s fresh, light-bodied, and often has flavours of ripe red berries and a touch of earthiness. The fruit-forward profile and vibrant acidity of Gamay will complement both the sweetness of the nectarines and passionfruit and the saltiness of the prosciutto, while the wine’s lighter body ensures that it doesn’t overpower the dish.

Prosecco (Brut)
A dry Prosecco (Brut) would bring an element of effervescence to the pairing, which can help cleanse the palate between bites. Its fresh, fruity character will harmonise with the sweetness of the nectarines and passionfruit, while its crispness will complement the burrata and prosciutto.

Champagne (Brut or Extra Brut)
For a more refined sparkling wine, a Brut or Extra Brut Champagne would be a sophisticated choice. The wine’s fine bubbles and high acidity will cut through the richness of the burrata and prosciutto while refreshing the palate. The bright citrus and green apple flavours will elevate the freshness of the rocket and nectarines, and the toasty notes will complement the nuttiness from the macadamia nuts.

Moscato d’Asti
If you’re looking for a slightly sweet wine that pairs well with both savoury and sweet elements, Moscato d’Asti is a great option. The light, effervescent bubbles, along with the aromatic, fruity profile (peach, apricot, citrus), will elevate the sweet elements of the nectarines and passionfruit, while providing a pleasant contrast to the saltiness of the prosciutto and the creaminess of the burrata. The slight sweetness will also pair nicely with the raspberry balsamic.