Grilled Nectarine Caprese Salad with Prosciutto & Balsamic

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 24g carbs
• 24g fat
• 5g fiber

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Ingredients

• 4 medium ripe nectarines
• 2 Tbsp olive oil
• 8 oz fresh mozzarella balls (ciliegine)
• 2 cups heirloom cherry tomatoes
• 4 oz thinly sliced prosciutto
• 1 cup fresh basil leaves
• 4 cups baby arugula
• 3 Tbsp balsamic glaze
• 3/4 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1/3 cup sliced toasted almonds

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Halve the nectarines, remove pits, and brush the cut sides lightly with olive oil.
2. 2Place nectarines cut-side down on the hot grates and grill 3–4 minutes until deep grill marks appear and the fruit softens slightly but still holds shape. Flip for 1 minute more, then transfer to a plate to cool.
3. 3While fruit cools, halve the mozzarella balls and the cherry tomatoes. Tear the prosciutto into rustic ribbons.
4. 4In a large shallow bowl or on a platter, scatter the baby arugula as a base.
5. 5Slice the grilled nectarines into wedges and arrange them over the arugula along with the mozzarella, tomatoes, and prosciutto ribbons.
6. 6Tuck whole basil leaves throughout so every forkful gets herbal fragrance.
7. 7Drizzle the remaining olive oil and the balsamic glaze in thin streams across the salad.
8. 8Season generously with flaky salt and cracked pepper, then finish with a shower of toasted almonds for crunch.
9. 9Serve at once while the nectarines are still slightly warm against the cool mozzarella; leftovers keep 1 day if dressed lightly.