Grilled Nectarine Burrata Salad

-adapted from Seven Barrels



  • 2 medium nectarines (ripe, but not too soft/mushy)
  • 1 Tbsp Bella Nonnas Blood Orange Fused Olive Oil (to brush nectarines)
  • 2 medium heirloom tomatoes, sliced
  • 4 cups arugula
  • 1 ball burrata cheese
  • 1 handful fresh basil, chopped
  • 1/4 cup Bella Nonnas Blood Orange Fused Olive Oil
  • 2 Tbsp Bella Nonnas Peach Balsamic Vinegar
  • 1/2 a lemon, juice only
  • 1 tsp honey
  • 1 tsp garlic powder
  • Salt + pepper, to taste


  • Make balsamic vinaigrette by combining Blood Orange Olive Oil, Peach Balsamic, Lemon juice, honey, and garlic powder together in a small bowl or in a jar with a lid. Whisk together or shake jar to combine well. Adjust salt + pepper to taste. Set aside.
  • Wash and pat nectarines dry. Slice each nectarine into 8 even pieces. Brush each side of each nectarine slice with a little bit of olive oil (this helps to prevent sticking to the grill).
  • Heat grill or grill pan to medium. Place the nectarine slices on the grill. Let the slices sit, undisturbed, for about 4 minutes or until grill marks start to form. Flip each slice and repeat for another 4 minutes on the other side. Turn off heat when done.
  • Plate salad with arugula, sliced tomatoes, and grilled nectarines.
  • Gently cut burrata into pieces and arrange on salad (or serve as a whole ball). Sprinkle chopped basil over top and add dressing. Toss to combine and serve!

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