Heat a grill or grill pan over medium high heat, then cut the nectarine quarters into eighths and lightly brush them with olive oil. The fruit should be lightly coated so it can release more easily and pick up clear grill marks instead of drying out.

Lay the nectarine slices on the hot grill and cook for 2 to 3 minutes per side, turning once after deep grill marks appear. You should hear a quick sizzle when they hit the surface, and the slices should soften slightly without collapsing.

Transfer the grilled nectarines off the heat and let them cool while you make the dressing. This short cooling time helps keep the greens crisp and prevents the burrata from loosening too much on the platter.

Whisk the lemon juice, white wine vinegar, lemon zest, oregano, mint, lemon thyme leaves, olive oil, salt, and black pepper in a small bowl until combined. The vinaigrette should look glossy and lightly thickened, with herbs suspended throughout.

Toss the mixed baby spring greens, cherry tomatoes, heirloom tomatoes, cherries, and vinaigrette in a large bowl until lightly coated. The greens should look dressed, not weighed down, and there should not be a pool of dressing in the bottom.

Arrange the dressed salad on a platter or in a wide bowl, then add the grilled nectarines, torn burrata, and prosciutto over the top. Placing these ingredients last keeps the fruit intact and lets the burrata stay creamy and distinct.

Finish with any remaining fresh herbs, fresh ground black pepper, and finishing salt, then serve with grilled baguette if desired. A little flaky salt at the end gives the whole salad a brighter pop and makes the sweet fruit taste even more vivid.