This fresh snap pea salad with burrata, lemon vinaigrette, and sourdough croutons will be your new go-to for a delicious spring or summer salad! (vegetarian, nut-free)
Snap peas are highly underrated. Unassuming, mildly flavored, but once you start eating them, they're highly addictive. Great for snacking and perfect for fresh, interesting salads like this one. This salad is a delicious spring or summer side for when it's just a little too hot to cook all of your side dishes, and you want something easy yet stunning. Bring it to cookouts, make it on a weeknight, OR you could just save all that goodness for yourself when you're craving something fresh with a little extra something special.
Why You'll Love This Snap Pea Salad
- Fresh, crunchy, addictive snap peas
- Sourdough croutons. Grilled sourdough croutons. Enough said.
- A delightfully simple lemon vinaigrette. You might want to make extra to douse all of your future veggies.
- Mint. For an extra punch of freshness.
- Ultra creamy burrata. Is there anything burrata can't fix? The answer is no.
How To Make Snap Pea Burrata Salad
- Cut the snap peas on a diagonal and thinly slice the radishes.
- Whisk the ingredients for the lemon vinaigrette.
- Grill the sourdough bread. Cut it into cubes.
- Throw snap peas, radishes, green onion, and mint in a large bowl. Drizzle with lemon dressing and toss to coat.
- Top with croutons and torn pieces of burrata. Serve!
Can This Be Made Ahead?
Not really. A long sit in the refrigerator kind of messes up all the contrasting textures here. You want everything to be pretty fresh. However, the dressing can be made up to 3 days in advance.
Feeling too lazy to make the dressing?
No worries! Squeeze some lemon juice and drizzle some olive oil over the top and sprinkle with a generous pinch of course salt. Fewer steps, still absolutely delicious.
More Fresh Spring Salads You'll Love
- Arugula Spring Salad
- Spring Pea and Zucchini Pasta Salad
- Cara Cara Orange Arugula Salad
- Healthy Shaved Brussels Sprout Salad with Citrus Shallot Vinaigrette
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Snap Pea Salad with Burrata and Lemon Vinaigrette
This fresh snap pea salad with burrata, lemon vinaigrette, and sourdough croutons will be your new go-to for a delicious spring salad! (vegetarian, nut-free)
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: salad, side dish
- Method: grilled
- Cuisine: American
For the Dressing:
- 1 tbsp shallot, minced (about ¼ small shallot)
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp good quality olive oil
- 1 tsp honey
- Pinch coarse salt
- Pinch freshly cracked black pepper
For the Salad:
- Olive oil
- 2 slices sourdough
- 2 cups snap peas
- ⅔ cup radish, thinly sliced
- 2 green onions, chopped
- ¼ cup mint leaves, roughly torn
- 2 oz burrata
- Make the dressing: Place all dressing ingredients in a small jar. Whisk or shake well to combine.
- Heat a grill pan or skillet over medium heat. Lightly oil the sourdough bread and grill on both sides until golden and crispy, yet still soft on the inside. Let the bread cool enough to handle, then cut into cubes for croutons.
- Roughly chop the snap peas and place in a large bowl. Add sliced radish, green onions and mint. Add the dressing, starting with about half and adding more to taste. Toss to coat.
- Place pea mixture on a serving dish. Top with torn pieces of burrata and croutons.
- Dressing can be made up to 3 days in advance. I don't recommend making the rest in advance.
Keywords: snap pea salad with burrata, spring salad with snap peas and burrata