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Snap Pea Salad with Burrata and Lemon Vinaigrette

snap pea salad with burrata, sourdough croutons, and lemon vinaigrette on a white plate.
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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)

Ingredients

Scale

For the Dressing:

  • 1 tbsp shallot, minced (about 1/4 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
  • 2/3 cup radish, thinly sliced
  • 2 green onions, chopped
  • 1/4 cup mint leaves, roughly torn
  • 2 oz burrata

Instructions

  1. Make the dressing: Place all dressing ingredients in a small jar. Whisk or shake well to combine.
  2. 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.
  3. 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.
  4. Place pea mixture on a serving dish. Top with torn pieces of burrata and croutons.

Notes

  • 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

Find it online: https://livelytable.com/snap-pea-salad-with-burrata-and-lemon-vinaigrette/