Crushed Peas with Burrata and Kalamata Olives
Sweet peas are one of spring and summer’s greatest pleasures, and this fresh, vibrant salad lets them shine. Lightly crushed to create a creamy texture, the peas are paired with rich burrata, briny olives, plenty of fresh herbs, and peppery greens for a dish that’s simple yet incredibly satisfying. Finished with bright lemon zest and juice, it’s the perfect side for grilled meats, seafood, or warm crusty bread on a sunny afternoon.
Crushed Peas with Burrata and Kalamata Olives
Ingredients
¼ cup kalamata olives, pitted
⅓ cup olive oil
2 cups fresh (or frozen, thawed!) English peas
2 tablespoons freshly grated lemon zest
Kosher salt and freshly ground black pepper
3 cups spicy greens, such as mustard greens or arugula
1 cup fresh mint leaves, torn
2 tablespoons finely chopped fresh chives
½ cup fresh parsley, tender leaves and stems
2 tablespoons fresh lemon juice, plus more to taste
2 balls burrata cheese, drained (you can also use mozzarella; just expect a different visual)
Instructions
Combine the olives and olive oil in a small bowl; set aside.
Place half of the peas in a medium bowl. Using your hands (or, if you’re more refined and/or own one, a potato masher), crush the peas. You’re looking for crushed, not a purée, so don’t bother using a food processor. Add the remaining peas and lemon zest, and season with salt and pepper.
Toss the greens, mint, chives, parsley, and lemon juice together in another medium bowl, and season with salt and pepper and a bit more lemon juice if you like.
Tear the burrata into pieces and arrange on a large serving platter or in a shallow bowl (you can also cut the burrata, but tearing it is much easier). Scatter the crushed peas on and around the burrata and top with the olive mixture, followed by the spicy greens and herbs.
