Plum and Burrata Salad with Spiced Almonds

Juicy summer plums, creamy burrata, and crispy spiced almonds come together in this vibrant and refreshing salad that hits all the right notes. It’s light yet satisfying, colorful yet elegant, and perfect for everything from a casual lunch to an al fresco dinner party. With a drizzle of olive oil and a sprinkle of flaky salt, each bite is pure summer magic.

Behind the Recipe

This salad was born from a simple craving: something creamy, something sweet, and something with a crunch. I first tossed it together on a warm August evening after grabbing too many plums at the farmer’s market. That creamy burrata just begged to be paired with something fresh and fruity, and the almonds added the perfect toasted warmth. It’s a salad I’ve gone back to time and again because it feels a little fancy without being fussy.

Recipe Origin or Trivia

Plums have a long culinary history stretching from China to Europe, and in Mediterranean cuisine, they’re often used in savory and sweet dishes alike. Burrata, the ultra-creamy cheese from Italy’s Apulia region, has become a favorite around the world for its lush texture and fresh flavor. Combining them in a salad may not be traditional, but it’s certainly delicious. The spiced almonds give a nod to Moroccan and Middle Eastern influences, where nuts and warm spices are a common pair.

Why You’ll Love Plum and Burrata Salad with Spiced Almonds

This salad isn’t just pretty to look at, it’s a full sensory experience. Let me show you why it deserves a spot in your rotation:

Versatile: It works as a side dish, a light main, or a show-stopping starter for guests.

Budget-Friendly: Plums and burrata are affordable luxury, and the rest are pantry staples.

Quick and Easy: Toss it together in just 15 minutes, no stove or oven required.

Customizable: Try it with peaches, nectarines, or even figs when plums are out of season.

Crowd-Pleasing: The mix of sweet, creamy, and spicy hits all the tastebuds just right.

Make-Ahead Friendly: Prep the ingredients ahead and assemble when ready to serve.

Great for Leftovers: Store separately and enjoy the next day without losing texture.

Chef’s Pro Tips for Perfect Results

A few small tricks make this salad sing. Here’s what I always keep in mind:

• Use ripe but firm plums so they slice cleanly and don’t fall apart.
• Tear the burrata gently instead of slicing to preserve its creamy center.
• Toast your almonds with the spices just until fragrant — don’t overdo it.
• Let the salad sit for a few minutes after assembling so the flavors mingle.
• A touch of flaky sea salt on top really brings everything to life.

Kitchen Tools You’ll Need

You don’t need much to make this dish, but here’s what helps:

Sharp Knife: For clean, precise plum slices.

Cutting Board: To prep your fruit and almonds.

Small Skillet: To toast the almonds with spices.

Salad Plate or Platter: For a beautiful presentation.

Mixing Bowl: To lightly toss the greens if desired.

Ingredients in Plum and Burrata Salad with Spiced Almonds

Each ingredient here has a specific role in the flavor symphony. Here’s what you’ll need:

1. Plums: 3 to 4 ripe plums, thinly sliced. Add juicy sweetness and tartness.
2. Burrata Cheese: 2 balls (about 4 oz each). Brings creamy richness and mild flavor.
3. Mixed Greens: 4 cups. Provide a crisp, fresh base to build on.
4. Almonds: ½ cup, sliced. Toasted and spiced for crunch and warmth.
5. Olive Oil: 2 tablespoons. Adds smooth richness and ties the flavors together.
6. Honey: 1 teaspoon. Balances acidity and enhances sweetness.
7. Paprika: ½ teaspoon. Adds a smoky note to the almonds.
8. Ground Cumin: ¼ teaspoon. Brings earthy warmth to the nuts.
9. Salt: To taste. Enhances all the flavors.
10. Black Pepper: Freshly cracked, to taste. Adds just a hint of bite.

Ingredient Substitutions

Sometimes you’ve got to work with what you have. Here are some easy swaps:

Plums: Peaches, nectarines, or fresh figs.

Burrata Cheese: Fresh mozzarella or goat cheese.

Mixed Greens: Arugula, spinach, or baby kale.

Almonds: Pecans or walnuts.

Paprika: Smoked paprika or chili powder.

Honey: Maple syrup or agave nectar.

Ingredient Spotlight

Burrata Cheese: This luxurious cheese is mozzarella on the outside with a creamy stracciatella filling. It’s soft, rich, and melts beautifully into the salad.

Plums: High in antioxidants and natural sweetness, plums bring juiciness and bright color, especially when in peak season.

Instructions for Making Plum and Burrata Salad with Spiced Almonds

This recipe is super simple, but there’s still a rhythm to putting it all together just right. Follow along and you’ll have a masterpiece in minutes.

1. Preheat Your Equipment:
   Warm a small skillet over medium heat.
2. Combine Ingredients:
   Add sliced almonds to the dry skillet, sprinkle in paprika, cumin, and a pinch of salt. Toast for 2 to 3 minutes until golden and fragrant, stirring often. Remove from heat.
3. Prepare Your Cooking Vessel:
   No cooking vessel needed here, but have a large salad plate or platter ready for assembly.
4. Assemble the Dish:
   Layer your greens across the plate. Arrange plum slices across the top, gently tear and place the burrata over the greens, then scatter the spiced almonds.
5. Cook to Perfection:
   Drizzle with olive oil and honey. Season with salt and pepper to taste.
6. Finishing Touches:
   Let sit for 5 minutes so everything melds. Add more almonds if you like extra crunch.
7. Serve and Enjoy:
   Serve immediately while everything is cool and fresh.

Texture & Flavor Secrets

This salad is all about contrast. The plums are juicy and slightly tangy, the burrata is soft and creamy, the almonds are warm and crunchy, and the greens are crisp and earthy. The honey ties everything together with a subtle sweetness while the spices in the almonds offer an unexpected depth.

Cooking Tips & Tricks

Let’s make sure this comes out perfect every time:

• Toast nuts just until golden — they burn fast.
• Use high-quality olive oil for the best finish.
• Assemble just before serving for maximum texture.
• Rinse plums under cold water and pat dry to avoid sogginess.

What to Avoid

These are easy mistakes to fix once you know what to watch for:

• Overripe plums: They can turn mushy and watery in the salad.
• Cold burrata: Let it sit at room temp 10 minutes for best texture.
• Overdressing: A light drizzle is plenty.

Nutrition Facts

Servings: 4
Calories per serving: 260

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Make-Ahead and Storage Tips

You can toast the almonds a day ahead and store them in an airtight jar. Slice the plums and prep the greens a few hours in advance. Keep the burrata chilled until just before serving. Leftovers should be stored separately, and are best eaten the next day.

How to Serve Plum and Burrata Salad with Spiced Almonds

Serve it on a large white platter for a visual wow moment. Pair with grilled chicken, herbed flatbread, or a crisp glass of lemonade. It’s also perfect alongside pasta or a grain bowl.

Creative Leftover Transformations

Got extras? Try these ideas:

• Toss leftovers with cooked quinoa for a hearty lunch bowl.
• Use as a topping for crostini with a drizzle of balsamic glaze.
• Wrap in a tortilla for a sweet-savory burrata wrap.

Additional Tips

• Chill your serving plate to keep the salad extra fresh.
• Garnish with a few mint leaves for extra brightness.
• Add a splash of lemon juice if your plums are extra sweet.

Make It a Showstopper

Arrange the salad in color gradients from light to dark plum slices for a designer touch. Use a white or marble platter and finish with a sprinkle of flaky salt and cracked pepper just before serving.

Variations to Try

• Fig & Burrata Version: Swap plums for sliced figs.
• Peach & Basil: Add fresh basil leaves with peaches for a twist.
• Grilled Plum Salad: Lightly grill plum halves for smoky depth.
• Spicy Almond Kick: Add a pinch of cayenne to the almond mix.
• Vegan Option: Use a dairy-free cheese alternative.

FAQ’s

Q1: Can I use canned plums?

No, fresh plums work best for this recipe to keep the texture and flavor bright.

Q2: What type of olive oil should I use?

Extra virgin olive oil with a mild, fruity profile is ideal.

Q3: Can I make this salad nut-free?

Yes, just skip the almonds or use toasted sunflower seeds instead.

Q4: How long can this salad sit out?

No more than 1 hour. Burrata is delicate and needs to stay cool.

Q5: Can I prep this ahead for a party?

Yes, just assemble everything but the burrata and almonds. Add those right before serving.

Q6: What’s the best way to store leftovers?

Store the greens, fruit, and cheese separately in airtight containers.

Q7: Is this salad gluten free?

Yes, it naturally contains no gluten.

Q8: Can I use goat cheese instead?

Absolutely. Goat cheese adds a tangier flavor but works well.

Q9: What greens work best?

Spring mix, baby spinach, or arugula all shine here.

Q10: What wine pairs well?

A chilled rosé or light white like Sauvignon Blanc is perfect.

Conclusion

This Plum and Burrata Salad with Spiced Almonds isn’t just a salad, it’s an experience. It’s creamy, crisp, sweet, salty, and a little bit spicy all in one gorgeous dish. Trust me, you’re going to love this — and your guests will too. Go ahead and give it a try while plums are still in season. It’s worth every bite.

Print