10-Minute Sautéed Pea Salad with Burrata
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This sautéed pea salad with burrata is a vibrant, easy-to-make side or light entrée featuring quickly sautéed peas, bright lemon, and creamy burrata cheese. The contrast of lightly cooked peas with soft burrata creates a mix of textures and fresh flavors that feel both rustic and refined. It’s perfect for spring and summer meals and works equally well as a starter or accompaniment. Looking for more warm weather inspo? Try my lemon garlic hummus or this spring grilled veggie pizza.
Why You’ll Love This Recipe
- Fresh and vibrant – Sweet peas and lemon brighten up every bite.
- Creamy contrast – Burrata adds rich, soft texture to the crisp greens.
- Easy and elegant – Quick to prepare yet feels sophisticated.
Key Ingredients in This Recipe
- Peas – I use sugar snap peas in this recipe. Sugar snap peas or snap peas are a cross between snow peas and garden peas with a sweet flavor and crunchy texture. In addition, the pods are flatter with smaller peas. Be sure to remove the thin string before cooking. Garden or English peas can also be used in this recipe in place of the snap peas.
- Shallots – Shallots have a mild, slightly sweet flavor. If needed, yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior. In fact, it has become very popular in recent years for its rich, clean flavor. The cold, creamy cheese is the perfect contrast to the crisp peas.
- Bread – I recommend using a loaf of crusty bread with a hard, crisp exterior. I also serve it sliced on the bias and grilled to add a slightly smoky flavor. Crostini can be used in place of the crusty bread as well.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
To make this sautéed pea salad a lighter vegetable side, omit the burrata and bread and top the peas with Pecorino Romano instead. This enhances flavor while keeping the dish simple and fresh.
Swaps and Substitutions
- Peas: Use frozen peas (thawed) if fresh peas aren’t available.
- Burrata: Substitute with fresh mozzarella, ricotta, or goat cheese.
- Herbs: Add mint, basil, parsley, or tarragon for different flavor notes.
- Lemon: Use lemon zest + white balsamic for extra brightness.
- Olive oil: Try a drizzle of herb oil or pesto for extra depth.
How to Make Sautéed Pea Salad with Burrata (Step-by-Step)
Heat a medium sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallot and sauté until soft but not caramelized, about 3 minutes.
Add the peas and continue to sauté for an additional 3 minutes. The peas should still be fairly vibrant.
Remove from heat, then stir in the red wine vinegar and season to taste with salt and pepper.
Add the burrata to a serving bowl or plate. Spoon the pea mixture over the top and garnish with the remaining olive oil, black pepper and lemon zest. Arrange the bread around the sides and serve.
How to Serve Sautéed Pea Salad with Burrata
- As a side: Pair with grilled fish, chicken, or pork.
- Starter: Serve with crostini or crusty bread to soak up the juices.
- Salad course: Add arugula or baby greens underneath before topping.
- Entertaining: Drizzle with extra virgin olive oil and flakey sea salt just before serving.
How to Store Sautéed Pea Salad with Burrata
- Refrigerate: Store leftovers (peas separate from burrata) in an airtight container for up to 2 days.
- Add burrata fresh: Burrata is best added just before serving for texture.
- Cool completely: Let the sautéed peas cool before refrigerating.
- Do not freeze: Burrata does not freeze well and loses texture.
FAQ – Frequently Asked Questions
Yes, sautéed pea salad with burrata is vegetarian, featuring plant-based peas and dairy cheese.
This sautéed pea salad with burrata pairs well with grilled proteins, crusty bread, antipasti, or as part of a spring spread.
Yes, you can use thawed frozen peas—they work well and make the recipe easier when fresh peas aren’t in season.
You can prepare the peas ahead of time, but add burrata right before serving for the best texture and flavor.
Other Recipes to Try
If you loved this fresh take on a salad, check out some of the recipes below and follow me on Instagram for more updates:
- Spring Lamb Pasta with Peas and Greens
- Spring Veggie Quinoa Bowl with Burrata
- Bucatini Carbonara with Bacon and Peas
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Sautéed Pea Salad with Burrata
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Ingredients:
- 3 tablespoons extra-virgin olive oil divided
- 1 medium shallot diced
- 6 ounces sugar snap peas, thinly sliced on the bias
- 2 teaspoons red wine vinegar
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 4 ounces burrata
- ½ teaspoon lemon zest
- Crusty bread, sliced and grilled
Instructions:
- Heat a medium sauté pan over medium heat, add 2 tablespoons of the olive oil and heat through. Add the shallot and sauté until soft but not caramelized, about 3 minutes.
- Add the peas and continue to sauté for an additional 3 minutes. The peas should still be fairly vibrant.
- Remove from the heat then stir in the red wine vinegar and season to taste with salt and pepper.
- Add the burrata to a serving bowl or plate. Spoon the pea mixture over the top and garnish with the remaining olive oil, black pepper and lemon zest. Arrange the bread around the sides and serve.
Notes:
Nutrition:
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What a delicious salad recipe! 🙂
thank you so much Sarah!