Have you ever had burrata? I saw it on the Extra Virgin show on the cooking channel, so when I saw it in the store, I knew I had to try it. ¬†Encased in mozzarella is the yummy cream inside. It’s super light and refreshing.

I came across this recipe in the May 2013 Bon Appetit magazine. It does not disappoint!


I bought these sugar snap peas and Trader Joe’s. They’re super sweet and crunchy. I try to buy organic and/or local produce as much as possible.


After washing them, break off the ends. You’ll notice a string attached. Just pull it out.


Cut the pods in half lengthwise. Sometimes the peas will come out of the shell and sometimes they won’t. Either way is fine.


Combine peas, arugula, basil, and mint in a large bowl.


Add oil and 2 Tbs lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.


Tear open balls of burrata and arrange on platter. Top with salad. Season with salt and pepper. Enjoy!


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