Sugar Snap Pea And Burrata Salad

This Sugar Snap Pea And Burrata Salad is a true celebration of spring! A crisp, refreshing, and brightly flavoured side that makes a perfect accompaniment to almost any dish.

An Excellent Salad To Celebrate Spring

Set leafy greens aside for a minute and let sugar snap peas be the main event of your next salad. Crisp-tender and irresistibly sweet, they are worthy of being the star of the show, especially during spring when they are in season.

Blanching the peas, then shocking them in ice water ensures that they retain crunch and color. I find this also amplifies their natural sweetness.

Creamy dollops of burrata, crunchy radishes, a shower of fresh mint and a bright, zingy dressing make this snap pea salad so refreshingly unique and simply wonderful. It also pairs well with just about anything that’s roasted or grilled and absolutely heavenly eaten as an appetizer with crusty bread.

Best of all, the components of the salad can be prepped ahead of time so it comes together in a snap — pun intended 😉

The Ingredients

• Sugar snap peas: You can find sugar snap peas at the grocery store year round. However, do try and make this salad at least once while they’re fresh and in season from a farmer’s market. The difference is pretty significant. Check section below for how to prepare them.
• Burrata: The combination of crunchy peas with creamy burrata is simply sublime. If you can’t use burrata, you can use buffalo mozzarella, feta or goat cheese.
• Radishes: Thinly sliced radishes bring a little more crunch and lovely bite to the salad, not to mention takes into visually show-stopper territory. If you arena’t a huge fan of radishes, you can simply omit them.
• Mint: I am not the hugest fan of mint but I absolutely love it with sugar snap peas. To me, the combination tastes like spring and summer. However, the salad is also great with chives, cilantro, parsley, dill, basil or a mix of your favorites.
• Vinaigrette: Here I whisk together diced shallots, lemon juice, dijon, balsamic vinegar, salt and pepper to make a bright and zippy vinaigrette that really contributes to the greatness of this salad. You can use any vinegar you have available, or use 1 grated garlic instead of shallots.

How To Prep Sugar Snap Peas

Sugar snap peas, unless they’re very small and young, need to have the connective strings removed. You may be tempted to just leave them but they are incredibly hard to chew and will get stuck in your teeth. No bueno.

I also like to quickly blanch the snap peas for just a few seconds, then shock them in ice water (detailed instructions are included in recipe card). This makes them just a little more pleasant to eat, and makes their green color even more vibrant.

I know these extra steps seem a little fastidious but I promise this salad is so worth it. Plus, you can do this 1 to 2 days in advance so you have minimal work to do when it comes time to assemble the salad.

How to remove the strings:

Hold the snap pea with the concave side facing you. Then, use a small pairing knife to snip the top end of the pod and still holding on to it, pull down, bringing the string(s) with it. Flip the pod and repeat, trimming the end and pulling the string. However, sometimes there is no second string to pull, which is fine.

How To Make Sugar Snap Pea And Burrata Salad

Step 1: Trim and blanch the sugar snap peas, then place in ice water. Drain and dry the snap peas really well with a kitchen towel.

Step 2: Prepare dressing by combining all dressing ingredients in a jar or mixing bowl; mix well to combine. Set aside until ready to use. (Can be refrigerated for up to 5 days.)

Step 3: Assemble salad by arranging half of the torn burrata on a large platter. Drizzle with a few spoons of the dressing. Place the peas, chopped mint and radishes on top, then drizzle with remaining dressing. Dot the salad with remaining dollops of burrata, and finish with a sprinkle of flaky salt and more mint for garnish.

Recipe FAQ’s

Serving Suggestions

This crunchy and refreshing salad is absolutely lovely with all sorts of things. It is for sure one of my favorite spring side dishes. We love it with a frittata or a quiche for an easy brunch or light dinner.

During grilling season, this salad is wonderful alongside steaks, burgers, grilled fish, grilled chicken, or a gorgeous platter of grilled veggies.

I don’t think this salad is filling enough to be a standalone meal, but it’s excellent served appetizer-style with lots of crusty bread to scrape up the creamy burrata. Recently, I served it as a side to homemade pizza and it was so fabulous and fun!

Lastly, the pea salad is a joy eaten al fresco alongside a simple lemony pasta. YUM.

Make Ahead And Storage Tips

There are components of this salad that can be made days ahead. Do this, and it will take you mere minutes to assemble the salad when you’re ready to serve it.

The assembled salad is best enjoyed the day it is made because the burrata gets a little runny. However, it will still be fine to eat for a few days and the sugar snap peas remain crispy.

Make ahead: Trim and blanch the sugar snap peas. Dry them well then wrap in paper towels and place in an airtight container in the fridge for up to days. Make the dressing and refrigerate for up to 5 days.

To store: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

More Delicious Spring Salads To Try