Description
- An exquisite Plum and Burrata Salad with Spiced Almonds, balancing sweet, tangy, and spicy notes. Features creamy burrata, juicy plums, and crunchy, aromatic almonds in a bright dressing. Perfect for summer appetizers.
Ingredients
Scale
Spiced Almonds:
- 1 tbsp fennel seeds
- 1 tbsp sesame seeds
- 1 tbsp light brown sugar
- 1 tsp crushed red pepper
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp kosher salt
- ½ cup canola oil
- ½ cup sliced almonds Salad:
- 3 tbsp extra-virgin olive oil (plus more for drizzling)
- 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
- Flaky sea salt, to taste
Instructions
- Make the Spiced Almonds: In a dry skillet, toast the fennel seeds and sesame seeds over medium heat for about 30 seconds until fragrant. Transfer to a small bowl and stir in brown sugar, red pepper, cardamom, cinnamon, ginger, and salt until fully combined. In the same skillet, heat canola oil over medium heat (about 3 minutes). Add sliced almonds and fry, stirring, for 1–2 minutes until golden. Use a slotted spoon to transfer almonds into the spice mixture and toss to coat. Let cool.
- Make the Plum Salad: In a bowl, whisk together olive oil, vinegar, shallot, honey, and salt. Add the sliced plums and chopped herbs. Toss to coat evenly. Let sit for 5–10 minutes to let flavors marry.
- Assemble: Place the burrata balls on a serving platter or creamy vintage plate. Tear open gently to expose the creamy centers. Drizzle with a little extra olive oil and season with flaky sea salt. Spoon the marinated plum and herb mixture on top. Finish with 3 tablespoons of the spiced almonds (reserve the rest for snacking or other dishes).
- Serving Tip: Serve immediately while burrata is cool and creamy, and almonds retain their crunch. Pairs beautifully with grilled bread, a glass of crisp white wine, or sparkling water with citrus.
Notes
- 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 this salad immediately after caramelizing the figs for the best experience with warm figs and soft cheese.
- Prep Time: ~20 minutes
- Cook Time: ~10 minutes
- Category: Salads
- Method: Frying, Tossing, Assembling
- Cuisine: Fusion
Nutrition
- Serving Size: ~100 g
- Calories: ~600 kcal
- Sugar: ~8 g (from brown sugar + sugar)
- Sodium: ~400 mg
- Fat: ~55 g
- Saturated Fat: ~4 g
- Unsaturated Fat: ~30 g
- Trans Fat: ~0 g
- Carbohydrates: ~30 g
- Fiber: ~5 g
- Protein: ~15 g
- Cholesterol: 0 mg
Keywords: Plum Salad, Burrata Salad, Spiced Almonds, Summer Salad, Sweet Savory Salad, Fig Salad (oops, no figs here, remove), Gourmet Salad, Easy Salad, Vegetarian Salad, Appetizer Salad