Why You’ll Love This Recipe
This salad is a celebration of fresh, seasonal ingredients. The sugar snap peas provide a satisfying crunch, while the burrata cheese adds a rich, creamy texture that melts in your mouth. The addition of vibrant herbs like basil and mint, along with the tangy lemon vinaigrette, elevates the dish and makes each bite bursting with flavor. It’s a light yet filling salad that’s perfect for outdoor gatherings, barbecues, or any warm-weather meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups sugar snap peas, trimmed
- 8 ounces burrata cheese
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn
- 2 tablespoons fresh mint leaves, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Directions
1. Blanch the Sugar Snap Peas
Blanch the sugar snap peas in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and immediately transfer the peas to an ice bath to stop the cooking process. Once cool, drain again and pat dry.
2. Toss the Salad Ingredients
In a large bowl, combine the sugar snap peas, cherry tomatoes, basil, and mint. Toss gently to combine.
3. Make the Lemon Vinaigrette
Drizzle the extra virgin olive oil and fresh lemon juice over the salad and toss to coat evenly. Season with salt and freshly ground black pepper to taste.
4. Assemble the Salad
Transfer the salad to plates and tear the burrata cheese over the top just before serving. The burrata will add a creamy richness that perfectly complements the crunch of the snap peas.
Servings and Timing
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 2 minutes (for blanching)
- Total Time: 12 minutes
Nutritional Information (Approx. per serving)
- Calories: 220 kcal
- Protein: 8 g
- Fat: 18 g
- Carbohydrates: 10 g
- Fiber: 3 g
Variations and Substitutions
- Add More Veggies: Add sliced cucumber, radishes, or avocado for extra texture and flavor.
- Vegan Version: For a vegan version, replace the burrata cheese with a plant-based cheese or avocado for creaminess.
- Add Protein: Top the salad with grilled chicken, shrimp, or roasted chickpeas to turn it into a more filling meal.
- Herb Variations: If you don’t have fresh mint or basil, you can substitute with parsley, tarragon, or even arugula for a peppery kick.
Storage/Reheating
- Storage: This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 1 day. The sugar snap peas will lose some of their crunch over time.
- Freezing: It’s not recommended to freeze this salad, as the texture of the vegetables will change upon thawing.
- Reheating: This salad is best served cold or at room temperature. No reheating is necessary.
FAQs
Can I use frozen sugar snap peas?
Fresh sugar snap peas are ideal for this recipe, but if you only have frozen ones, blanch them quickly and drain well before using.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time, but it’s best to wait to add the burrata cheese until just before serving to keep it fresh and creamy.
What if I can’t find burrata cheese?
If you can’t find burrata, you can substitute it with fresh mozzarella, ricotta, or goat cheese for a similar creamy texture.
Can I add nuts to this salad?
Yes! Roasted almonds, pine nuts, or chopped walnuts would be a great addition for extra crunch and flavor.
Can I make this salad gluten-free?
Yes, this salad is naturally gluten-free, so you can enjoy it without any modifications.
How can I make this salad spicier?
Add some red pepper flakes, chili oil, or sliced jalapeños to give the salad a bit of heat.
Conclusion
This Sugar Snap Pea and Burrata Salad is the perfect dish for when you want something light, refreshing, and full of vibrant flavors. The crisp snap peas, creamy burrata, and fresh herbs, combined with the tangy lemon vinaigrette, make it a crowd-pleaser that’s as easy to prepare as it is delicious. Perfect for warm-weather meals or as a bright side to any dish, this salad will quickly become a favorite in your recipe rotation!
Sugar Snap Pea and Burrata Salad
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant, refreshing salad made with crisp sugar snap peas, creamy burrata, sweet cherry tomatoes, and fragrant herbs, all tossed in a zesty lemon vinaigrette. This light and healthy dish is perfect for warm weather, barbecues, or as a side to any meal.
Ingredients
3 cups sugar snap peas, trimmed
8 ounces burrata cheese
1 cup cherry tomatoes, halved
¼ cup fresh basil leaves, torn
2 tablespoons fresh mint leaves, chopped
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Instructions
- Blanch the Sugar Snap Peas: Blanch the sugar snap peas in boiling water for 1-2 minutes until bright green and crisp-tender. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and pat dry.
- Toss the Salad Ingredients: In a large bowl, combine the sugar snap peas, cherry tomatoes, basil, and mint. Toss gently to combine.
- Make the Lemon Vinaigrette: Drizzle the olive oil and lemon juice over the salad and toss to coat evenly. Season with salt and pepper to taste.
- Assemble the Salad: Transfer the salad to plates and tear the burrata cheese over the top just before serving.
Notes
For more veggies, add cucumber, radishes, or avocado.
For a vegan version, use plant-based cheese or avocado in place of burrata.
For added protein, top the salad with grilled chicken, shrimp, or roasted chickpeas.
If you don’t have mint or basil, substitute with parsley, tarragon, or arugula for a peppery kick.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 211mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 8g
- Cholesterol: undefined
