You guys! You have to try this incredible salad. It’s so delicious. Seriously, make this for your friends and family and they will be blown away! Snap peas come into season in the spring. They are crunchy and sweet and begging to be tossed with olive oil, lemon, and salt. The richness of the burrata is nicely balanced by the freshness of the snap peas, lemon, and fresh basil.
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.
Snap Pea and Burrata Salad
- 3-4 cups snap peas stems and strings removed
- 16 oz burrata
- 1/4 cup olive oil high quality
- 1/4 cup lemon juice
- 4 sprigs basil
- 1/4 cup chives finely chopped
- 1 tbs sea salt
- 1 tsp fresh ground pepper
- I like to leave about half of the snap peas whole in their natural state and the others I cut out a window to reveal the peas inside. You could also just cut them in half. This is not totally necessary but it looks nice. Toss the peas in the olive oil, lemon juice, chives and a pinch of sea salt. Taste a pea and make sure its properly seasoned. Adjust the seasoning as necessary.
- Remove the burrata from the brine. Loosely tear it apart into approximately four pieces. Let it be really natural and organic, place it on a platter.
- Top the burrata with the dressed snap peas. Spoon a little extra dressing over the burrata and around the plate. Tear the basil leaves and garnish the salad with them. Lastly sprinkle the salad with a bit of sea salt and a couple turns of fresh cracked pepper. Serve immediately!