Description

This easy Snap Pea Salad is a dish you’ll want on your table all summer long! It’s loaded with crisp sweet snap peas and baby greens, full of mint and pistachios, and topped with a pesto vinaigrette, reserve balsamic and creamy irresistible burrata. AND it’s served with a grilled garlic bread. This simple salad is the perfect combo of all things delicious!

Ingredients

Scale

Pesto Vinaigrette:

1/4 c. pesto (homemade or store-bought)

2 Tbsp. EVOO

For the Salad:

2 c. arugula

3 c. baby spring greens

2 c. snap peas, sliced at an angle (about 8 oz.)

1/4 c. thinly sliced mint Leaves

8 oz. burrata

1/2 c. toasted pistachios, chopped

Reserve balsamic

Serve with Grilled Garlic Bread:

4 slices rustic bread

EVOO

1 clove garlic sliced in half

Instructions

To make the pesto vinaigrette, whisk together the pesto and EVOO. Set aside.
In a serving bowl, toss together the arugula, spring greens, snap peas and mint. Gently place the burrata in the middle of the salad and tear it half or into quarters using your hands. Drizzle the pesto vinaigrette over the salad, top it with chopped pistachios, and finish it with a drizzling of reserve balsamic.
For the garlic bread, lightly brush the bread slices with EVOO. Heat your grill over medium high heat. You could also use a cast iron pan on the stove-top. Place the bread slices on the grates or in the pan and grill until char marks appear. Flip and continue cooking until charred on the other side. Remove from the grill or pan and rub the cut side of the garlic onto the warm bread a few times. Serve with the salad and enjoy!

Keywords: snap peas, burrata, pistachios, summer, salad, pesto, balsamic, mint, arugula