- 8 ounces sugar snap peas, trimmed, strings removed
- 4 cups arugula, thick stems trimmed
- 1/4 cup fresh basil leaves plus more for serving
- 1/4 cup fresh mint leaves plus more for serving
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons (or more) fresh lemon juice
- Flaky sea salt (such as Maldon)
- 1 pound burrata or fresh buffalo mozzarella
- Cut pea pods in half lengthwise, leaving some peas on each side of pods. Combine peas, arugula, 1/4 cup basil, and 1/4 cup mint in a large bowl. Add oil and 2 tablespoons lemon juice and toss to coat. Season salad with salt and more lemon juice, if desired.
- Tear open balls of burrata (if using buffalo mozzarella, slice 1/2″ thick) and arrange on a platter. Top with salad and more basil and mint.