This salad is shockingly easy and, might I say, shockingly tasty! I totally didn’t expect this to blow me away. I was more prepared for a simple albeit delicious salad to serve on the side, but this turned out to be so incredibly fresh, flavorful and bright-tasting, that the main dish was quickly pushed out of my mind and this salad took its place. In fact, I don’t remember anything else I had for dinner that night.
The sugar snap peas are untouched in terms of cooking; just a few quick snips to expose those beautiful green beads inside and a toss in lemon juice and olive oil for the simplest dressing ever.
This salad is full of fresh herbs-mint and basil-which are from the same family and are similar enough to complement each other, but both bring a little somethin’ special to the mix. I’m not even a huge fan of mint, but I looooved it in this! Arugula make the perfect greens to complete our herbaceous flavor triangle.
And, last but certainly not least…we have burrata. The most beautiful sight in the food world. I’m pretty sure I could eat an entire ball of burrata to myself.
I saw this salad awhile ago in a burrata round-up that I just came across the other day and, of course, can not find at this time. Trust me when I say that every recipe was something I would want to eat every day. I will never stop searching for this post and I will update this when I find it!!
Anyway, the dog days of summer are almost over, and this salad needs to appear on your menu soon! Preferably al fresco with a nice glass of wine and some grilled food to serve alongside.
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.
- 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
- 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.
Inspiration: on epicurious.com