Snap Pea & Burrata Salad

Snap Pea & Burrata Salad: A Bite of Spring Sunshine

Hey there, foodie friends! I’m back with a recipe that’s as fresh as a breezy spring morning. Picture this: you’re wandering through a bustling farmers market, the kind where the scent of ripe strawberries and fresh herbs wafts through the air. A local farmer waves you over, gesturing toward a crate of sugar snap peas so vibrant they practically glow in the sunlight. You pick one up, give it a curious sniff, and pop it into your mouth. Crunch. Suddenly, it’s not just a pea—it’s a moment. Sweet, crisp, and impossibly green. That’s the kind of joy I wanted to bottle up into a dish. Enter: Snap Pea & Burrata Salad. 🥗

This salad isn’t just a side—it’s a celebration. Creamy burrata, zesty lemon, and snappy peas all layered onto a soft bed of greens, with buttery pistachios bringing a salty, crunchy kick. It’s the type of dish that earns applause without ever asking for it. You don’t need a sous-chef or a culinary degree to whip this up—just a love of good food and maybe a nice patch of sun to sit in while you eat it.

Whether you’re planning a backyard brunch, packing a fancy picnic, or just elevating your Tuesday lunch, this salad hits the sweet spot between elegance and ease. Trust me: one bite, and you’ll be hooked.

The Day I Fell in Love with Snap Peas (and Burrata)

Let’s rewind the clock for a moment to one of the most chaotic—and oddly pivotal—moments of my cooking journey. I was 22, freshly out of culinary school, and had somehow landed a demo spot at a spring food festival. It felt like a huge deal, and I had dreams of wowing the crowd with a delicate spring tart made with asparagus and goat cheese. Very “cheffy,” very ambitious.

Reality check: the tart crust was a total disaster. Like, falling-apart, soggy-bottom, Great British Bake-Off send-you-home kind of disaster. With only 15 minutes until go-time and panic rising in my chest, I surveyed what ingredients I had left: a basket of snap peas, a ball of burrata, and a single lemon. I threw them together, hoping for the best. Tossed the peas with a quick blanch, pulled apart the burrata like it was a mozzarella emergency, grated some lemon zest over the top, and—boom—salad. I served it with trembling hands.

What happened next still feels surreal. The crowd loved it. One woman said it reminded her of walking barefoot in her grandmother’s garden. A little boy devoured his plate and asked for more. And me? I learned one of the best lessons a young cook can learn: sometimes, simple is everything. Great ingredients don’t need to be masked or fussed over. They just need to be honored.

What You’ll Need (+ Why It Works!)

Let’s break down the magic behind this Snap Pea & Burrata Salad:

2 cups fresh sugar snap peas

These peas are your green gold. When they’re at their peak, they’re crisp, sweet, and satisfying. Look for pods that snap when bent and feel firm to the touch. If fresh isn’t an option, thawed frozen peas will work in a pinch, but nothing beats the texture of the real deal.

4 oz burrata cheese

Ah, burrata—my dairy soulmate. Creamy, dreamy, and the perfect counterpoint to crisp peas. If you can’t find burrata, a mix of torn fresh mozzarella with a spoonful of ricotta makes a lovely Plan B.

Zest of 1 lemon

This adds brightness and zing without overwhelming the other flavors. Be sure to only zest the yellow part—avoiding the bitter white pith beneath.

1/4 cup pistachios

Toasty, salty, crunchy heaven. If pistachios aren’t your thing, try slivered almonds, sunflower seeds, or crispy chickpeas. Allergic to nuts? Skip them—it’ll still shine.

3 cups mixed greens

This is your canvas. I love a mix of peppery arugula and tender butter lettuce. Spinach, frisée, or baby kale work too—go with your leafy instincts.

1 tbsp olive oil

Use the good stuff here—extra virgin if you can. It’s your main dressing, so quality counts. Avocado oil works great too, especially if you like a slightly more buttery flavor.

Salt & pepper

Flaky sea salt adds a little texture and oomph. Fresh-cracked black pepper wakes up the greens.

Let’s Build That Salad! (Tips Included)

This Snap Pea & Burrata Salad comes together in minutes—but with the right steps, it tastes like it took hours. Here’s how to nail it every time:

1. Blanch Those Peas!

Bring a pot of salted water to a boil. Drop in your snap peas and blanch for 1–2 minutes. They should stay firm with just a hint of tenderness. Immediately plunge them into an ice bath to stop the cooking and lock in that gorgeous green hue. Drain well.

Pro Tip: Don’t skip the ice bath—it keeps the peas from going limp and sad. Trust me, you’ll thank yourself later.

2. Prep Your Base

Arrange your mixed greens on a big platter or shallow bowl. Give them a light toss with a pinch of salt to wake up their flavor. Greens may be delicate, but they still deserve seasoning.

3. Assemble With Flair

Scatter the cooled snap peas over the greens. Tear the burrata into rustic pieces—don’t overthink it. Sprinkle the lemon zest like edible glitter. Finally, add your pistachios so they stay perfectly crunchy.

4. Dress to Impress

Drizzle the olive oil over the whole dish in a zigzag motion. Then season with salt and pepper to taste. Want a little more acidity? A gentle squeeze of lemon juice adds an extra layer of brightness.

How to Serve It Like a Pro

This Snap Pea & Burrata Salad looks like art—so let it shine! Serve it on a wide, shallow serving dish or even a wooden board for that laid-back, rustic feel. Let the burrata peek out, the lemon zest sparkle, and the snap peas pile high. Garnish with edible flowers (like nasturtiums or violets) or microgreens if you want to level-up the presentation.

Pair it with a crusty baguette or toasted sourdough to scoop up all that creamy goodness. For drinks, a dry rosé or sparkling water with cucumber slices complements the salad’s freshness perfectly.

Mix It Up! 5 Delicious Twists

Here are some fun ways to remix your Snap Pea & Burrata Salad:

Protein Power: Add grilled shrimp, shredded rotisserie chicken, or thinly sliced prosciutto to make it more of a main dish.
Vegan Vibes: Swap out the burrata for creamy avocado slices or a dollop of cashew cheese.
Herb Heaven: Fresh mint, basil, or dill add a fragrant twist. Mix and match to suit your mood!
Fruit Fun: Try thinly sliced strawberries, peaches, or even nectarines. Sweetness + tang = chef’s kiss.
Dressing Dream: Swap olive oil for a drizzle of basil pesto, honey mustard, or a splash of champagne vinaigrette.

Kitchen Confessions

Let’s get real for a sec. One time, I served this to my ultra-sophisticated food critic friend… only to realize halfway through the meal that I’d left part of the burrata’s plastic wrapper on. 😳 She laughed it off (thankfully!) and still texts me for the recipe to this day.

What I’ve learned from making this Snap Pea & Burrata Salad over and over:

Double it for gatherings. It disappears so fast—you’ll want leftovers and so will your guests.
Freeze burrata? Surprisingly, yes! Wrap it well, freeze, and thaw slowly in the fridge overnight.
Get the kids involved. Little ones love snapping peas out of pods. It’s like edible fidget toys.

Reader Q&A: Salad SOS!

Q: Can I make this ahead of time?
A: Yes! Just prep each part separately. Blanch and chill the peas, wash and dry the greens, and keep burrata in the fridge. Assemble right before serving so nothing gets soggy.

Q: My burrata is too watery—what do I do?
A: Gently pat it with paper towels before tearing it open. If it’s especially runny, let it drain in a fine-mesh sieve for 10 minutes.

Q: Are my snap peas too tough?
A: Possibly! Some snap peas have a fibrous string running along the seam. Snap off the stem end and pull down the edge to remove it—it’s oddly satisfying!

Q: What if I’m allergic to nuts?
A: No problem! Toasted sunflower seeds, pumpkin seeds, or even crunchy chickpeas are great nut-free swaps.

Nutrition Highlights (Per Serving)

Calories: ~220
Protein: 8g
Fiber: 3g
Fat: 16g

This salad is full of whole-food goodness. You’re getting:

Vitamin C from the snap peas (hello, immune boost!),
Calcium from burrata,
Healthy fats from olive oil and pistachios.

It’s naturally gluten-free, vegetarian, and easy to make vegan with a simple cheese swap.

Final Thoughts

There you have it—your ultimate springtime salad! Snap Pea & Burrata Salad is light but satisfying, simple yet stunning, and flexible enough to match whatever’s in your pantry or fridge. Make it your own, share it with someone you love, and don’t stress if your burrata wrapper makes a cameo (you’re in good company 😉).

Now go out there and snag some snap peas—because the best meals are the ones that make you smile from the very first bite. 🌿