Snap Pea Salad with Burrata
A fresh and vibrant salad combining crisp sugar snap peas and peppery arugula with creamy burrata cheese, enhanced with fresh herbs and a bright lemon-olive oil dressing.
4 servings
15 min
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Ingredients
- •8 ounces sugar snap peas, trimmed, strings removed
- •4 cups arugula, thick stems trimmed
- •¼ cup fresh basil leaves plus more for serving
- •¼ cup fresh mint leaves plus more for serving
- •3 tablespoons extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 pinch flaky sea salt
- •1 pound burrata or fresh buffalo mozzarella
Cooking Instructions
- 1.
Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
10 min
- 2.
Tear open balls of burrata (if using buffalo mozzarella, slice 1/2" thick) and arrange on a platter. Top with salad and more basil and mint.
5 min
