LibreRecipes

Snap Pea Salad with Burrata

Rating

Bloomfield loves making this salad with black mint, which you'll find in spring and summer at farmers' markets.

8 ounces sugar snap peas, trimmed, strings removed

4 cups arugula, thick stems trimmed

1/4 cup fresh basil leaves plus more for serving

1/4 cup fresh mint leaves plus more for serving

3 tablespoons extra-virgin olive oil

2 tablespoons (or more) fresh lemon juice

Flaky sea salt (such as Maldon)

1 pound burrata or fresh buffalo mozzarella

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" thick) and arrange on a platter. Top with salad and more basil and mint.