Plum and Burrata Salad with Spiced Almonds

Creamy burrata, juicy plums, and crunchy spiced almonds come together in this bright and summery salad.

Celebrate the season with a simple 20-minute salad featuring juicy, ripe plums; fresh herbs; creamy burrata; and an unexpected star — spiced almonds. Clay Conley, chef at Buccan, tosses warm sliced almonds in a fragrant, sweet and spicy spice mixture immediately after pan-frying. The residual heat and oil helps to melt the brown sugar, allowing the spices to cling to the nuts. 

What to do with leftover spiced almonds?

Sprinkle leftover spiced almonds on everything from green salads to yogurt to fresh-cut fruit. The sweet-spicy flavor of the almonds pairs wonderfully in both sweet and savory applications.

What to serve with plum and burrata salad?

Serve this plum and burrata salad with grilled pork chops or chicken. The smokiness of the grilled meat complements the bright and creamy salad. The plum salad would also be great served with smoked or grilled chicken wings for a light dinner. 

Notes from the Food & Wine Test Kitchen

If you can’t find ripe plums, you can substitute with firm-ripe peaches or nectarines.

Suggested pairing

Pair this showstopping summer salad with a bright, lightly nutty Italian white, like Villa Sparina Gavi.

Make ahead

The spiced almonds can be stored in an airtight container at room temperature for up to one week.

Ingredients

Spiced Almonds

• 1 tablespoon fennel seeds

• 1 tablespoon sesame seeds

• 1 tablespoon light brown sugar

• 1 teaspoon crushed red pepper

• 1/2 teaspoon ground cardamom

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/2 teaspoon kosher salt

• 1/2 cup canola oil

• 1/2 cup sliced almonds

Salad

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 1 1/2 tablespoons white balsamic vinegar or Champagne vinegar

• 1 tablespoon finely chopped shallot

• 2 teaspoons honey

• 1/2 teaspoon kosher salt

• 2 black or red plums, pitted and cut into thin wedges (about 2 cups)

• 1/4 cup chopped mixed fresh herbs (such as basil and mint)

• 2 (4-ounce) burrata cheese balls, patted dry

• Flaky sea salt, to taste

Directions

1. Make the spiced almonds

   Toast fennel seeds and sesame seeds in a medium skillet over medium, stirring often, until fragrant, about 30 seconds. Transfer to a small bowl; stir in brown sugar, crushed red pepper, cardamom, cinnamon, ginger, and salt until no sugar clumps remain.

2. Heat oil in the same skillet over medium until hot, about 3 minutes. Add almonds; fry, stirring often, until lightly toasted, 1 to 2 minutes. Transfer almonds to bowl with spice mixture using a slotted spoon; toss until evenly coated. Set aside, and let cool.

3. Make the salad

   Whisk together olive oil, vinegar, shallot, honey, and salt in a medium bowl. Add plums and herbs; toss to combine. Let stand 5 to 10 minutes, tossing occasionally.

4. Place burrata balls on a serving platter; tear open to expose the creamy centers. Drizzle burrata with additional olive oil, and season to taste with flaky sea salt. Top with plum mixture and 3 tablespoons spiced almonds, reserving remaining almonds for another use. Serve immediately.

Originally appeared in Food & Wine magazine, July 2025