Snap Pea Salad with Burrata


  • 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-inch thick) and arrange on a platter. Top with salad and more basil and mint.