Description
Fresh sugar snap peas are complemented with tons of fresh herbs, arugula and the belle of the ball, burrata! All lightly dressed in olive oil and lemon juice.
Ingredients
Scale
- 8 ounces sugar snap peas, trimmed
- 3 ounces baby arugula
- 1/4 cup fresh basil leaves, torn
- 1/4 cup fresh mint leaves, torn
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, plus more to taste
- Flaky sea salt, such as Maldon
- Freshly ground black pepper, to taste
- 8 ounces burrata, drained
Instructions
- Cut the pea pods in half lengthwise, leaving some of the peas inside the shell. Combine the peas, arugula, basil and mint in a large serving bowl. Add the olive oil and lemon juice and toss to coat. Season to taste with salt and pepper.
- Place the ball of burrata on top of the salad or, alternatively, you can tear it into pieces. Serve immediately.
Notes
Inspiration: Snap Pea Salad with Burrata on epicurious.com
- Category: Salads