Tuesday, April 7

Snap Pea & Burrata Salad

Sweet peas, fresh greens, and creamy burrata cheese make a lovely spring salad

Add burrata cheese (the creamier, sexier cousin of fresh mozzarella) to any salad and it becomes an instant hit. It works well with fruit, roasted vegetables, and even with lighter green salads like this recipe from April Bloomfield. The salad is a really fresh combination of raw sugar snap peas, peppery arugula, and mint and basil leaves tossed some lemon juice and olive oil, but the addition of burrata takes it to a whole new level. The cheese adds richness and body and makes this a show-stopping appetizer or side dish for a spring dinner party. I actually had this as a light supper alongside grilled baguette and made little crostini-like bites as I was eating this (highly recommended).

More Burrata Recipes:
- Grilled Eggplant with Burrata & Romesco
- Grilled Peach, Burrata, & Prosciutto Salad
- Burrata, Prosciutto, & Roasted Red Pepper Sandwich

Snap Pea, Arugula, Herb, & Burrata Salad:
- 8 oz. burrata cheese*
- 1/2 lb. sugar snap peas, strings removed, cut in half lengthwise
- 4 c. (loosely packed) baby arugula
- 1/4 c. fresh basil leaves, torn if large, plus more to garnish
- 1/4 c. fresh mint leaves, torn if large, plus more to garnish
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- salt, preferably fleur de sel or large flake salt**

  • Combine the sugar snap peas, arugula, basil, and mint in a large bowl.
  • Add in the lemon juice and then the olive oil and toss to coat. Season with salt.
  • On a plate or platter, rip the burrata apart to create a bed of cheese.
  • Arrange the salad on top and drizzle with a little more olive oil and a sprinkle of salt.
  • Serve immediately.

Serves four-six (appetizer or side dish)
*I like the balls of burrata packed in water, like Angelo & Franco or Trader Joe's.
**Maldon is a great choice - I love this little tin.