Prosciutto and Grilled Nectarine Salad

By: Co+op, stronger together

Total Time: 30 minutes
Servings: 6

Grilling caramelizes and intensifies the sweetness of nectarines in this outstanding salad. It can easily be made vegetarian or vegan, too. Check out our suggestion for prosciutto substitutes in the tips section.



  • 6 nectarines, halved and pitted

  • 1/4 cup olive oil, divided

  • 1/4 cup orange juice

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 4 cups arugula

  • 1 cup fresh basil, coarsely chopped

  • 3 ounces thinly sliced prosciutto, chopped


  1. Heat the grill to high. Brush the cut sides of the pitted nectarines with olive oil. When the grill grate is hot, use tongs and paper towels to rub vegetable oil on the grate. Place the nectarines, cut side down, on the grill. Cook until marked, about 2 minutes, then turn. Cook for 1 minute longer, just to soften. Remove to a plate to cool.

  2. In a cup, whisk the remaining olive oil, orange juice, balsamic vinegar, Dijon mustard, salt and pepper. Reserve. In a large salad bowl, place the arugula and basil and about half of the dressing and toss to mix. Top with prosciutto and grilled nectarines. Drizzle the remaining dressing over it all and serve immediately.

Serving Suggestion

This sweet and salty salad makes a great accompaniment to grilled chicken kebabs, for a colorful, satisfying meal with lots of bold flavors. Add extra nectarines to the grill; slice into wedges and refrigerate for a delicious topping to your breakfast bowl, or serve with ice cream.

Tips & Notes

There are many ways to make this salad vegetarian or vegan. Try any of these in place of the prosciutto:

  • For a vegetarian option, try cubed soft cheeses like mozzarella, brie or fontina

  • For a vegan option, try any type of olives or nuts like pistachios, almonds or walnuts (with or without salt or toasting)

Nutritional Information

200 calories, 11 g. fat, 10 mg. cholesterol, 600 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 3 g. protein

Grilled Vegetable Antipasto

Entertaining is easy when you have delicious ingredients to work with! Fresh vegetables, grilled or roasted in the oven make for a delightful pairing with your favorite cheese and spreads.


Grilled Vegetable Antipasto

By: Lynne Vea

Total Time: 
25 to 30 minutes

6-8 appetizer portions


  • 1/4 cup extra virgin olive oil

  • 1/4 cup finely chopped fresh basil

  • Squeeze of fresh lemon, plus wedges for serving

  • Salt pepper to taste

  • 6 to 8 small carrots, peeled

  • 1 cup organic snap peas (don’t remove the stems)

  • 1 small organic zucchini, sliced diagonally into 1/2-inch thick pieces

  • 1 small red bell pepper, seeded and cut into strips

  • 4 tomatoes, cut in half lengthwise

  • 6 to 8 fingerling potatoes, boiled for 15 minutes and cut in half

  • Basil sprigs, to garnish


  1. Combine the olive oil, basil, citrus juice and the sea salt and pepper in a bowl. Toss the vegetables in this mixture to coat well. Add a little extra olive oil if you need it.

  2. Preheat a gas grill to high or build a bed of hot coals. Grill the vegetables, turning once or twice, until grill marks appear and the color pops. Don’t overcook them, as they will continue to cook slightly after you have removed them from the grill. Arrange the vegetables on a platter and serve with any of the additional items below. Garnish with wedges of lemon and whole sprigs of basil.

Serving Suggestions

Accompany all of this bounty with some freshly baked bread and a Mediterranean dip-like hummus and you have a gorgeous tribute to the season!