Sugar Snap Peas and Burrata Salad

Ingredients

  • 3 tbsp olive oil

  • 1 cup thinly sliced red onion

  • 1 tsp kosher salt

  • 1/2 tsp. ground black pepper

  • 1 lb. sugar snap peas, tough strings removed

  • 3 tbsp fresh lemon juice

  • 1/4 cup fresh mint

  • 8 oz burrata cheese

  • 1/4 tsp sea salt

Instructions

  1. Heat 2 tablespoons oil in a large cast-iron or other heavy skillet over medium-high until shimmering. Add onion, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until onion is softened and lightly browned in spots, 3 to 4 minutes. Transfer to a large bowl.

  2. Add snap peas to skillet in a single layer; cook over medium high, undisturbed, until charred in spots, 2 to 4 minutes. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; cook, stirring occasionally, until crisp-tender and lightly browned in spots, about 2 minutes. Transfer to bowl with onion.

  3. Add lemon juice, mint, and remaining 1 tablespoon oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper to snap pea mixture. Toss to combine.

  4. Place cheese on a platter and spoon snap pea mixture around it. Drizzle with oil and sprinkle with flaky sea salt, mint, and (if using) sumac.

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