This salad is all about spring. Sweet snap peas, beautiful pea tendrils, and whole mint leaves paired with the creamy richness of burrata. The green vegetables are fresh and vibrant. Simple in preparation, this salad is ready to eat in just minutes. Pair it with a cold glass of Trajarinho Vinho Verde and enjoy!
Cut pea pods in half lengthwise, leaving some peas inside of the pods.
Combine the peas, pea tendrils, and whole mint leaves in a large mixing bowl. Add 3 tablespoons extra virgin olive oil and the lemon juice. Toss to coat. Season with Maldon salt and fresh cracked black pepper. Taste. Adjust seasoning as necessary.
Tear open the balls of burrata and arrange on a platter or in a shallow bowl. Drizzle olive oil on the cheese. Season with Maldon salt and black pepper. Place the salad along side the cheese. Enjoy!
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1/2 lb sugar snap peas, trimmed, strings removed
1/2 bunch pea tendrils, washed, cut into 1 inch pieces