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Prosciutto-Wrapped Grilled Nectarines

Prosciutto-Wrapped Grilled Nectarines over Kale-Farro Salad

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In a world of super-savory meats paired with sweet seasonal fruit, this must be the ultimate summery version. Juicy nectarines hit the grill for some smoky char marks, then get wrapped with salty prosciutto. Torn mozzarella, warm farro, and just-wilted kale complete the hearty salad beneath.

  • For The Grill
Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 730
  • Protein 32g
  • Total Carb 73g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • nectarines
    • 2
    • nectarines
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • dinosaur kale
    • 6 ounces
    • dinosaur kale
  • prosciutto
    • 2 ounces
    • prosciutto
  • farro
    • 3/4 cup
    • farro
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • balsamic glaze
    • 1 packet
    • balsamic glaze
  • basil
    • 1/8 ounce
    • basil

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium heat. Bring a medium pot of water to a boil over high heat. Rinse all produce. Slice off rounded sides of nectarines, discarding pits. Quarter grape tomatoes. Stack kale leaves and thinly slice, discarding long stems. Stack prosciutto slices and halve lengthwise into strips, then gently separate.

  2. Cook farro and massage kale

    Cook farro and massage kale

    Season boiling water generously with salt. Stir in farro and cook until tender but still chewy, 12-14 minutes. Drain farro. Meanwhile, sprinkle ¼ teaspoon salt over kale and, using your hands, massage until beginning to soften and darken, 1-2 minutes.

  3. Marinate mozzarella

    Marinate mozzarella

    In a large bowl (big enough for the salad), whisk together Champagne vinegar, 3 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to fully combine. Tear mozzarella into ½-inch pieces, add to bowl with vinaigrette, and toss to coat. Set aside to marinate until Step 5.

  4. Grill nectarines

    Grill nectarines

    If using a grill pan, place it over medium-high heat now. Add nectarines to grill in a single layer and cook until charred and softened, about 3 minutes per side. Transfer to a plate and set aside.

  5. Wrap nectarines and toss salad

    Wrap nectarines and toss salad

    Once cool enough to handle, gently wrap each grilled nectarine with a prosciutto strip, working carefully to avoid tearing (but don't stress if it's not perfect). To bowl with marinated mozzarella, add tomatoes, kale, and farro; toss to combine.

  6. Plate salad and nectarines

    Plate salad and nectarines

    Divide kale-farro salad between serving plates and top with prosciutto-wrapped grilled nectarines. Drizzle over balsamic glaze, then roughly tear basil leaves and scatter over, discarding stems. Dig in!

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