Anytime I share a salad “recipe” I really question whether or not this can even be called a “recipe.” I mean, yes, there’s a list of ingredients and a “method,” and therefore it is, but really this is just some straight up #saladporn right now. I love burrata, and in fact I’ve tried on several occasions to make it and failed miserably. But guys. Let’s just put this shit on everything. On salads, sandwiches, on it’s own, on pasta, on pizza. It’s just so freaking good.
I think I love the creaminess of the burrata – doesn’t it just feel so decadent? Not to mention, it’s an excellent vehicle for salt, pepper and balsamic glaze. And for the people in your life that might not be huge fans of salad (looking at you, hubby), it seems that popping a nice ball of burrata on top will convert them – at least for that meal.
Ugh and don’t you love the moment your fork pierces into the burrata and the little bits of cream come out? It’s really the best, isn’t it?
I love a simple salad that feels this elegant – you really just need a few ingredients: burrata, sugar snap peas (I sliced these in half to make it prettier), some mixed greens, a simple vinaigrette and a little bread on the side. We’re serving these for Easter alongside the braised artichokes we shared yesterday and the pork tenderloin coming tomorrow.
Burrata & Sugar Snap Pea Salads
- 2 balls burrata
- 3 c mixed greens
- 1/2 c sugar snap peas (splitting is optional)
- 3 tbsp your favorite vinaigrette very into Trader Joe’s rose vinaigrette for everything
- salt, pepper, to taste
- balsamic glaze, optional
- Wash and dry greens and sugar snap peas; split snap peas if desired.
- Toss greens with vinaigrette; place on dishes.
- Add burrata balls, split – gently – if making four salads.
- Top burrata with salt, pepper and balsamic glaze, if using.