Don’t let the simplicity fool you— this Snap Pea and Burrata Salad is exceptionally good! Sweet sugar snap peas tossed with lemon juice, olive oil and fresh basil then topped with decadent and creamy burrata cheese! This elegant salad makes the perfect start to a summertime backyard dinner!
If you’re looking for the perfect fresh salad to serve at your next dinner party, alongside grilled skirt steak or roasted chicken this is the one!
When in season from early spring to mid-summer, snap peas are crisp, super-sweet and vibrantly green. They really don’t need much to make them taste great. In this case, a bit of lemon juice, shallot, olive oil, fresh basil and just before serving, the ultimate spring/summer accessory… a creamy ball of burrata!
Even with the addition of rich creamy burrata this salad remains light and fresh. It’s quickly become my go-to appetizer in the spring and summer– I know you’ll love it too!
Ingredients You’ll Need:
Here’s what you’ll need to make Snap Pea and Burrata Salad: Snap peas, fresh basil or mint, lemons, shallot or chive, olive oil and burrata cheese.
How to Clean and Prep Snap Peas:
It’s really important to clean the snap peas thoroughly and remove the stems and long string that runs down the seam. To do this hold a paring knife in one hand and the snap pea in the other, with the inside curve of the pod facing you trim the top of the pea and pull off the tough string that runs along the length of the pod. I find this task to be very meditative. Sometimes grocery stores sell them pre-trimmed, but I do not recommend this, they never seem to get it right.
How to Cut a Window in Snap Peas:
Cutting off one side of a snap pea pod creates a window revealing a perfect little stack of peas, or sometimes a few sad shriveled up peas in which case start over.
For this salad, I like to cut a window in 8-10 peas and scatter them on top of the salad, this is totally optional, and just for presentation, they certainly don’t taste any different. To do cut a window, choose which side of the pod you want to remove then run a sharp paring knife along the entire perimeter. Use the tip of the knife to pry open and pop off the side to reveal the peas inside!
Step 1. Toss the Salad
In a large bowl whisk together the dressing. Then, toss the snap peas, basil leaves and shallot in the dressing until evenly coated. Season with salt and pepper.
Step 2. Assemble and Serve
Pile the salad onto a platter then top with the burrata. Serve right away!
If you’ve never tried burrata before you’re in for a treat! Burrata is a soft shell of Italian cow-milk mozzarella wrapped around a creamy center. It’s rich and indulgent and the perfect accompaniment to ripe summer tomatoes and nectarines. Burrata salad is one of the things I look forward to most when summertime rolls around! If you can’t find burrata at the market you can substitute fresh buffalo mozzarella.
Check Out More Great Recipes:
- Honey Roasted Squash with Burrata and Pumpkin Seed Dukkah
- Burrata Salad with Prosciutto and Nectarines
- Five-Ingredient Spicy Sausage Cast Iron Pizza
Snap Pea Recipes:
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Snap Pea and Burrata Salad
- 3-4 cups snap peas stems and strings removed
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- ½ cup loosely packed basil leaves
- ¼ cup minced chives or shallot
- 1 8oz ball of burrata or two smaller 4-6 oz balls
- salt and freshly cracked black pepper
- In a large bowl, whisk together the lemon juice, zest, olive oil and minced shallot/chive. Toss the snap peas and basil leaves with the dressing, season with salt and pepper.
- Arrange the snap pea mixture onto a platter. Place the burrata right on top. Season the salad with salt and freshly cracked black pepper. Serve immediately!
- Basil: Mint can also be used in this salad in addition to or instead of basil.
- Burrata: If you can’t find burrata you could use fresh buffalo mozzarella.
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