I ran across this amazing stonefruit salad in the July 2025 issue of Food & Wine, which used plums for the salad, but I’ve made it now many times with plums, plumcots, and peaches and it’s amazing.
This is one of those show stopper dishes for when you have company over and it works well to serve family style on a large platter. The spiced almonds are totally addictive!
My favorite bargain wine pairing is Espiral Vinho Verde, a crisp refreshing white from Portugal that I picked up at Trader Joes for about $7. It’s slightly effervescent and the fresh, slightly sweet citrus pairs great with the more herbal fruit and spice of the dish
Ingredients
Equipment
Method
Make the spiced almonds
- toast the fennel seeds and sesame seeds in a skillet over medium heat until fragrant (30 seconds), transfer to a small bowl.Stir in brown sugar, crushed red pepper, cardamom, cinnamon, ginger, and salt.
- Heat oil in the same skillet over medium heat until hot (3 minutes). Add almonds and fry, stirring often, until lightly toasted (1-2 minutes). Transfer almonds to a the bowl with the spice mixture using a slotted spoon. Toss evenly until coated with spice mixture. Set aside & let cool.
Make the salad
- In another bowl, whisk together olive oil, vinegar, shallot, honey, and salt in a medium bowl. Add fruit and herbs. Toss to combine, and let stand for 5-10 minutes, tossing occasionally to let the flavors meld.
- Place burrata balls on a serving dish and tear them open to expose the creamy centers. Drizzle burrata with additional olive oil and season to taste with sea salt. Top with fruit mixture and 3 tbsp spiced almonds. Serve immediately!
