Nectarine Salad with Creamy Burrata and Serrano Ham

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Level up your salad game with this showstopping nectarine salad. It’s made with Serrano ham, creamy burrata, fresh basil, and a zesty pistachio crumble, which is so good you’ll want to sprinkle it on everything!

A round white plate with concentric layers of sliced nectarine, prosciutto, and crushed pistachios surrounding a ball of burrata cheese, garnished with basil leaves and a drizzle of olive oil.

Summer sides, such as my strawberry watermelon salad, and fig bresaola salad, are always on repeat throughout the warmer months. But whenever I can get my hands on nectarines, this recipe is the first thing I make, and I know you’ll love it too.

Recipe Tip

The flower shape is easier than it looks, but if you’re short on time, simply arrange the ingredients in sections on a platter and sprinkle with the crumble.

Serve the salad with my no-knead focaccia for an easy, impressive lunch or dinner, or enjoy it as a colorful side at BBQs, picnics, or dinner parties.

A plate with sliced nectarine arranged in a circle, topped with Serrano, burrata cheese, crushed pistachios, basil leaves, and a lemon wedge in the background.

Nectarine Salad Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Nectarines: I like to use firm but ripe nectarines for this recipe so that I can slice them thinly. The thinner the slices, the easier it is to make a flower.
Serrano ham: You need about eight slices of Serrano ham.
Burrata: Choose a creamy burrata with a soft outer shell for the best flavor.
Pistachios: Roasted, salted pistachios for added crunch.
Lemon peel: I prefer organic lemons for the peel.
Fresh basil: Use smaller fresh basil leaves for symmetry.
Dressing: Top with mild extra virgin olive oil and a sweet balsamic glaze (or reduced balsamic vinegar).

How to Make A Nectarine Salad

A hand places a ball of burrata cheese on a white plate with a beaded rim.

Place the burrata in the middle of the plate.

A ball of burrata cheese surrounded by folded slices of prosciutto on a white plate with a beaded rim.

Surround the cheese with the Serrano ham.

A white plate with overlapping slices of nectarine, layered with prosciutto, and a ball of burrata cheese in the center.

Slice the nectarines thinly, and arrange them in a flower shape.

A hand sprinkles a crushed pistachio mixture onto burrata cheese, surrounded by prosciutto and a ring of sliced nectarines on a white plate.

Blend the pistachios and lemon peel until they resemble crumbs. Fill the space between the Serrano and burrata with the crumble.

A plate with overlapping nectarine slices, prosciutto, burrata, crushed pistachios, and basil leaves resembles a refreshing Nectarine Salad. A hand pours olive oil over the center, while a bowl of pistachios sits in the background.

Drizzle the salad with the olive oil and balsamic glaze. Season to taste and top with basil leaves.

Tips for Success

Use firm nectarines for the best results. Slice them thinly (approximately 2-3 mm thick – 1/8th inch).
Select the softest, creamiest burrata available.
Start by laying the nectarine slices around the outer edge, then work your way towards the middle. Place the next row between the ones above it.
Be sure to choose a flat platter (mine was slightly angled, which makes it harder for the outer pieces to stay put when shaping the nectarine rose).

Possible Variations

Nectarine: Sliced apples, pears, or other stone fruit such as fresh peaches, plums, or apricots.
Serrano: Prosciutto, spicy salami, diced chicken, or steak would also be delicious.
Pistachios: Top with pumpkin seeds and sunflower seeds, or chop up some almonds, pecans, walnuts, or macadamia nuts. Even roasted pine nuts would be a tasty addition.
Basil: Or fresh mint, cilantro, or dill.
Burrata: Feta cheese, mozzarella, ricotta, crumbled goat cheese, or even blue cheese.
Dressing: Swap for a Dijon mustard, olive oil, lemon juice, and honey vinaigrette.
Grill the nectarine slices to make a delicious grilled nectarine salad.
Spice it up: Sprinkle with chili flakes or add them to the pistachio crumble for a hint of heat.
Add-ins: Add arugula, red onions, avocado, or beef tomatoes.

How to Store Leftovers

Keep leftovers in an airtight container in the fridge and enjoy within 1 day.

FAQs

What else can I use the pistachio crumble for?

It’s worth making a double portion of the crumble to top your breakfast bowl (yogurt, chia pudding, smoothie, or oatmeal). It’s also delicious as an alternative to croutons on salads, like on my tomato caprese.

Can I make this nectarine burrata salad ahead of time?

Yes, just be sure to add the pistachio crumble, olive oil, balsamic glaze, sea salt, and pepper only when you are ready to serve.

What is the size of your serving platter for reference?

It’s 22 cm / 8.5 inches.

I don’t have a mini food processor. Can I still make the pistachio crumble?

Yes, just finely chop the lemon peel and pistachios on a chopping board until they resemble crumbs.