This pea and burrata salad is the perfect combination of fresh, crisp, and flavorful ingredients. The sweetness of the peas and the freshness of the herbs perfectly complement the creamy and rich burrata, while the toast adds a satisfying crunch. This recipe is easy and quick to make, making it perfect for a healthy and satisfying lunch or dinner.
To start, the recipe calls for freshly shelled peas, which add a delightful sweetness and a pop of bright green color to the dish. If you’re unable to find fresh peas, don’t worry, frozen peas work just as well. Fresh or frozen, the peas are lightly blanched to bring out their natural sweetness and tenderness. The toast adds a delightful crunch—we suggest thickly slicing country bread and toasting the slices in a cast iron skillet with melted butter until crisp and golden.
Generous amounts of fresh herbs like cilantro and mint complete the dish, bringing a burst of freshness and adding a great balance to the salad.
Easy Pea and Burrata Salad Recipe with Fresh Herbs and Toast
- Blanch the peas in boiling water for about one minute. Drain, set aside, and allow to cool. Place the peas on a cutting board and carefully chop through them one time with a large chef’s knife—just enough so they don’t roll around too much when served.
- For the dressing, finely chop one or two anchovy filets with mint, a shallot, and cilantro. We have made this recipe numerous times and while it’s tempting to use a food processor, it will not be as good as hand-chopping the herbs. Toss the chopped herbs with a generous amount of olive oil and a splash of apple cider vinegar until the dressing has a good consistency.
- On a platter arrange the peas with burrata and dress them with the sauce. Serve alongside grilled bread.