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Ingredients
- 8 oz 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 tbsp extra virgin olive oil
- 2 tbsp fresh lemon
- Flaky sea salt
- 1 lb burrata or fresh buffalo mozzarella
Preparation
Step 1
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 tbsp 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" thick and arrange on a platter. Top with salad and more basil and mint.