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sugar snap peas are thinly sliced on the bias with shallots served over creamy burrata with grilled bread
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Sautéed Pea Salad with Burrata

This easy warm weather appetizer is ready in 10 minutes!
Course Appetizer, Salad
Cuisine Italian
Keyword burrata, cheese, peas
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 187kcal

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
US Customary - Metric

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.

Video

Nutrition

Calories: 187kcal | Carbohydrates: 4g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 3mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 661IU | Vitamin C: 26mg | Calcium: 171mg | Iron: 1mg