Exquisite Plum & Burrata Salad with Spiced Almonds: A Summer Delight

Plum and Burrata Salad is an exquisite dish that effortlessly combines sweet, savory, and spicy notes, creating a truly unforgettable culinary experience. Imagine juicy, thinly sliced plums mingling with creamy, melt-in-your-mouth burrata cheese, all elevated by crunchy, warmly spiced almonds and a bright, tangy dressing. This vibrant salad is a gourmet delight that’s surprisingly easy to assemble, making it perfect for a light lunch, an elegant appetizer, or a stunning addition to any summer gathering.

This recipe celebrates the art of unexpected pairings, where the natural sweetness of ripe plums meets the rich tang of burrata, and a hint of exotic spices dances with fresh herbs. It proves that sophisticated flavors can come from simple combinations, delivering a visually stunning and utterly delicious dish with minimal effort. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Sweet & Savory Fusion	A unique and harmonious blend of fruit, cheese, and spice.
Elegant & Impressive	Visually stunning with vibrant colors and contrasting textures.
Quick to Prepare	Ready in just 30 minutes, ideal for last-minute gourmet touches.
Textural Delight	Combines juicy plums, creamy burrata, and crunchy spiced almonds.
Seasonally Fresh	Highlights the peak flavor of ripe summer plums.

An Overview of Flavors and Textures

The Plum and Burrata Salad with Spiced Almonds offers a captivating interplay of tastes and delightful textures.

The spiced almonds are a revelation, providing a satisfying crunch and an explosion of warm, aromatic flavors from fennel, sesame, cardamom, cinnamon, and ginger, balanced by a hint of brown sugar and salt. They offer a unique savory-sweet kick.

The ripe plums, thinly sliced, contribute a juicy, naturally sweet, and slightly tart burst of flavor. Their tender texture is beautifully enhanced by a light dressing made with extra-virgin olive oil, tangy white balsamic or Champagne vinegar, a touch of honey, and fresh shallot.

Central to the salad are the burrata balls, whose exterior yields to a gloriously creamy, luscious center. When gently torn, the burrata’s mild, milky flavor creates a rich, indulgent counterpoint to the vibrant plums and bold spices. A scattering of fresh basil and mint adds an aromatic, clean finish, tying all the diverse elements of this Plum and Burrata Salad together.

The Star of the Show: The Aromatic Spiced Almonds

While the creamy burrata and juicy plums are undeniably delightful, the true defining characteristic and “star” of this Plum and Burrata Salad is the aromatic spiced almonds. These aren’t just any nuts; they’re a carefully crafted component that introduces a unique layer of crunchy texture and a surprising burst of warm, exotic flavor. Toasted with a blend of fennel, sesame, cardamom, cinnamon, ginger, and a hint of red pepper and brown sugar, these almonds offer a complex sweet-and-savory heat that perfectly complements the rich creaminess of the burrata and the natural sweetness of the plums. Their irresistible crunch and unexpected spice elevate the entire salad from simple to truly extraordinary, proving that a small detail can make a huge impact.

How to Make Your Plum & Burrata Salad with Spiced Almonds

This elegant salad comes together quickly, with distinct steps for the spiced almonds and the marinated plums, culminating in a beautiful assembly.

Prep Time: Approximately 20 minutes Cook Time: Approximately 10 minutes (for almonds and plum marinating) Total Time: 30 minutes Servings: 4 Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
Spiced Almonds:	1 tbsp	Fennel seeds
	1 tbsp	Sesame seeds
	1 tbsp	Light brown sugar
	1 tsp	Crushed red pepper	Adjust to taste
	½ tsp	Ground cardamom
	½ tsp	Ground cinnamon
	½ tsp	Ground ginger
	½ tsp	Kosher salt
	½ cup	Canola oil	For frying almonds
	½ cup	Sliced almonds
Salad:	3 tbsp	Extra-virgin olive oil
	1½ tbsp	White balsamic vinegar or Champagne vinegar
	1 tbsp	Finely chopped shallot
	2 tsp	Honey
	½ tsp	Kosher salt
	2	Ripe black or red plums	Pitted and thinly sliced (about 2 cups)
	¼ cup	Chopped mixed fresh herbs	Such as basil and mint
	2 (4-ounce)	Burrata balls	Patted dry
	To taste	Flaky sea salt	For garnish

Instructions

1. Make the Spiced Almonds: In a dry skillet, toast the fennel seeds and sesame seeds over medium heat for about 30 seconds, stirring constantly, until they become fragrant. Transfer the toasted seeds immediately to a small bowl. Stir in the light brown sugar, crushed red pepper, ground cardamom, ground cinnamon, ground ginger, and ½ teaspoon of kosher salt until all ingredients are fully combined. In the same skillet (no need to clean), heat ½ cup of canola oil over medium heat for about 3 minutes until hot but not smoking. Add the sliced almonds and fry, stirring constantly, for 1–2 minutes until they turn a beautiful golden brown. Use a slotted spoon to quickly transfer the hot, fried almonds directly into the spice mixture. Toss vigorously to ensure the almonds are thoroughly coated with the spices. Spread them out on a plate or parchment paper to cool completely. They will crisp up as they cool.
2. Make the Plum Salad: In a medium bowl, whisk together the 3 tablespoons of extra-virgin olive oil, 1½ tablespoons of white balsamic vinegar or Champagne vinegar, 1 tablespoon of finely chopped shallot, 2 teaspoons of honey, and ½ teaspoon of kosher salt until well combined and the honey is dissolved. Add the thinly sliced plums and the chopped mixed fresh herbs (such as basil and mint) to the dressing. Toss gently to coat the plums evenly with the dressing and herbs. Let the mixture sit for 5–10 minutes to allow the flavors to marry.
3. Assemble: Arrange the two burrata balls on a serving platter or a beautiful, creamy vintage plate. Gently tear open each burrata ball to expose their creamy, luscious centers. Drizzle the burrata with a little extra extra-virgin olive oil and season lightly with flaky sea salt. Carefully spoon the marinated plum and herb mixture over and around the torn burrata balls, allowing some of the dressing to mingle with the burrata’s creaminess. Finish the salad by sprinkling about 3 tablespoons of the prepared spiced almonds generously over the plums and burrata. Reserve any remaining spiced almonds for snacking or other dishes.

Serving Tip: Serve the salad immediately while the burrata is still cool and creamy, and the almonds retain their delightful crunch. This Plum and Burrata Salad pairs beautifully with grilled bread, a glass of crisp white wine, or sparkling water with citrus for a refreshing accompaniment.

Expert Tips for Your Plum & Burrata Salad

Category	Tip
Plum Ripeness	Use ripe but still firm plums. They should be fragrant and yield slightly when pressed, but not mushy.
Burrata Handling	Handle burrata gently when tearing. Patting it dry first can help minimize excess moisture on the platter.
Almond Spicing	Ensure almonds are coated while still warm; this helps the spices adhere. Let cool completely for maximum crispness.
Dressing Flavor	Taste the dressing before adding plums. Adjust honey or vinegar to your preference for sweet-tart balance.
Immediate Serving	Assemble and serve immediately to enjoy the best texture of cool burrata and crunchy almonds, before they soften.

Conclusion: Your Summer Salad Masterpiece

The Plum and Burrata Salad with Spiced Almonds is a true culinary masterpiece, offering a sophisticated and incredibly flavorful experience. With its perfect balance of sweet plums, creamy burrata, and crunchy, aromatic almonds, it’s a dish that delights all the senses. Easy to prepare and stunningly beautiful, this Plum and Burrata Salad is sure to become a cherished recipe for summer entertaining and special occasions.

Frequently Asked Questions (FAQ)

Can I use other types of plums or stone fruits? Yes, feel free to experiment with other ripe, thinly sliced stone fruits like peaches, nectarines, or apricots for a similar sweet and juicy element.

What other cheeses can I substitute for burrata? While burrata is unique, you could use fresh mozzarella balls (torn), or a very creamy ricotta cheese for a similar soft, milky texture.

Can I make the spiced almonds ahead of time? Yes, the spiced almonds can be made up to 3-4 days in advance and stored in an airtight container at room temperature. They might lose a little crunch over time but will still be flavorful.

What kind of greens are best for this salad? Delicate mixed greens like arugula (for a peppery kick), baby kale, or a spring mix are ideal as they don’t overpower the subtle flavors of the plums and burrata.

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