Snap Pea Salad With Burrata
Enjoy a vibrant and refreshing salad made with crisp sugar snap peas, peppery arugula, fragrant basil, and zesty mint. Tossed in a tangy lemon and olive oil dressing, this salad is paired with creamy burrata or fresh buffalo mozzarella for a delightful combination of textures and flavors. Perfect for a light and flavorful dish to enjoy any time of the day.
— Constant Cookbook
Ingredients
- 8 sugar snap peas, trimmed, strings removed
- 4 arugula, thick stems trimmed
- 1/4 fresh basil leaves plus more for serving
- 1/4 fresh mint leaves plus more for serving
- 3 extra-virgin olive oil
- 2 (or more) fresh lemon juice
- Flaky sea salt (such as Maldon)
- 1 burrata or fresh buffalo mozzarella
Instructions
- 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.
- Tear open balls of burrata (if using buffalo mozzarella, slice 1/2-inch thick) and arrange on a platter. Top with salad and more basil and mint.
Yield
4 servings
Comments
No comments found.