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Grilling the fruit beforehand gives this grilled Ontario Nectarine and bocconcini salad extra depth and caramelized flavour to yout favourite salad greens. Bocconcini is the perfect cheese to top this salad to balance sweet, juicy, grilled nectarines.

4 servings

Grilled Ontario Nectarine and Bocconcini Salad
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  • 4 firm, ripe Ontario Nectarines, pitted and quartered
  • 2 tsp (10 mL) olive oil
  • Salt and Freshly ground pepper
  • 150 g bocconcini cheese, sliced
  • 8 cups (2 L) mixed baby greens
  • Dressing
  • 3 tbsp (45 mL) balsamic vinegar
  • 2 tbsp (25 mL) finely chopped red onion
  • 1 tsp (5 mL) coarse Dijon mustard
  • Salt and Freshly ground pepper
  • 1/3 cup (75 mL) olive oil


  1. Toss nectarines pieces with 2 tsp (10 mL) olive oil and season lightly with salt and pepper.
  2. Grill skin side down over medium-high heat, until lightly charred, turning once, about 3 to 5 minutes per side. Cool slightly and cut each piece in half.
  3. Whisk together dressing ingredients. In large bowl, toss greens with a little dressing. Arrange on plates and top with nectarine slices and bocconcini. Drizzle with remaining dressing. Serve immediately.


Nutrients per serving (1/4 recipe): 363 calories, 30 g total fat, 245 mg sodium, 22 g carbohydrates, 6 g fibre, 10 g protein. Excellent source of vitamin A. Good source of vitamin C, calcium and iron.

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