Fresh Nectarine Caprese Salad with Prosciutto
A refreshing summer salad combining juicy nectarines, creamy fresh mozzarella, salty prosciutto, and fragrant basil, drizzled with olive oil and balsamic glaze for a perfect balance of flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Italian-inspired
Ingredients
Scale
- 3 medium fresh nectarines, ripe but firm
- 8 ounces fresh mozzarella (mozzarella di bufala or bocconcini)
- 6 ounces thinly sliced prosciutto
- A handful of fresh basil leaves, torn or whole
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
- Sea salt to taste
- Freshly cracked black pepper to taste
- Optional: squeeze of fresh lemon juice
- Optional: toasted pine nuts for garnish
Instructions
- Wash and dry the nectarines. Slice into thin wedges about 1/4 inch thick.
- Drain any excess liquid from the mozzarella and slice to match nectarine thickness. Halve bocconcini if used.
- Arrange nectarine slices, mozzarella, and torn prosciutto alternately on a serving platter.
- Scatter fresh basil leaves evenly over the salad.
- Drizzle olive oil and balsamic glaze over the salad.
- Season lightly with flaky sea salt and freshly cracked black pepper.
- Optionally, add a few drops of fresh lemon juice and sprinkle toasted pine nuts on top.
- Serve immediately for best freshness.
Notes
Prepare nectarines and mozzarella slices ahead but assemble and dress salad just before serving to keep fruit fresh and basil bright. Use ripe but firm nectarines to avoid mushiness. Use a sharp knife to slice cleanly. Lightly drizzle olive oil and balsamic glaze to avoid overdressing. Toast pine nuts for added crunch if desired.
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 300
- Sugar: 9
- Sodium: 600
- Fat: 20
- Saturated Fat: 7
- Carbohydrates: 11
- Fiber: 2.5
- Protein: 16
Keywords: nectarine salad, caprese salad, prosciutto, summer recipe, fresh mozzarella, easy salad, balsamic glaze