Fresh Spring Pea and Burrata Salad with Mint and Prosciutto Easy Recipe for Summer

“You have to try this salad,” my neighbor had texted me one afternoon, right when the sun was starting to spill golden light through my kitchen window. I was juggling a mountain of paperwork and trying to ignore the rumble of hunger, so I half-ignored it. But then she knocked on my door, holding a plate with this vibrant mix of fresh peas, creamy burrata, mint, and a few delicate slices of prosciutto. Honestly, I was skeptical—salad with peas and cheese? But the moment I took a bite, the blend of sweet peas, silky cheese, and salty prosciutto hit every corner of my taste buds and wiped away a day’s worth of exhaustion. That unexpected combo became an obsession—I made it three times that week, tweaking and savoring every forkful.

What stuck with me wasn’t just how easy it was to throw together, but how fresh and lively it felt—the kind of dish that tastes like spring sunshine on a plate, even when the week is chaos. It’s simple but layered, light but satisfying, and somehow perfect for those moments when you want something that feels special without fuss. This fresh spring pea and burrata salad with mint and prosciutto isn’t just a recipe; it’s a little reset button in the middle of your day, the kind of thing that quietly reminds you that fresh flavors and good food can be an instant mood boost.

Why You’ll Love This Fresh Spring Pea and Burrata Salad with Mint and Prosciutto

After testing this recipe multiple times and serving it to friends who couldn’t stop asking for seconds, I’m confident this salad deserves a spot in your summer meal rotation. Here’s why it works so well:

• Quick & Easy: Ready in under 20 minutes, this salad is perfect when you need something fresh but don’t want to spend hours in the kitchen.
• Simple Ingredients: No fancy or hard-to-find items here—just fresh peas, quality burrata, mint, and prosciutto, which are often pantry and fridge staples during spring and summer.
• Perfect for Summer Gatherings: Whether it’s a light lunch, a picnic side, or part of a casual dinner, it shines with minimal effort.
• Crowd-Pleaser: The combination of creamy, sweet, and salty flavors makes it a hit with kids and adults alike.
• Unbelievably Delicious: The freshness of peas pairs beautifully with the richness of burrata, while mint adds a refreshing twist you don’t always expect.

This isn’t just another green salad. The prosciutto adds a subtle saltiness that balances the sweetness of peas, and the fresh mint lifts it all with a cool, herbal note. What makes this recipe unique is the way the burrata’s creamy texture melts into the peas, creating a mouthfeel that’s both indulgent and light. Honestly, it’s the kind of salad that makes you pause and savor rather than just eat on the go.

Plus, it’s flexible—perfect for those moments when you want to impress without stress. It’s a fresh companion to dishes like crispy bang bang shrimp tacos or juicy turkey meatballs, adding brightness to your summer table.

What Ingredients You Will Need

This fresh spring pea and burrata salad with mint and prosciutto relies on simple, wholesome ingredients to bring bold flavors and satisfying textures without fuss. Most are pantry or fridge staples, and you can easily swap a few depending on what’s in season or your dietary preferences.

• Fresh or Frozen Peas: About 2 cups (300 grams). I prefer fresh peas when available for their natural sweetness, but frozen works fine—just blanch and cool them.
• Burrata Cheese: One ball (about 8 ounces or 225 grams). Look for fresh burrata with a soft, creamy center. Brands like BelGioioso or La Terra Fina work great.
• Prosciutto: 4–6 thin slices (about 2 ounces or 60 grams). Choose good-quality, thinly sliced prosciutto for that perfect salty bite.
• Fresh Mint Leaves: A handful, roughly chopped or torn. Mint adds a fragrant and refreshing element.
• Extra Virgin Olive Oil: 2 tablespoons. Use a fruity, high-quality olive oil for the best flavor.
• Lemon Juice: From ½ a lemon (about 1 tablespoon). Freshly squeezed to brighten the salad.
• Salt and Black Pepper: To taste. I usually go light on salt because prosciutto is already salty.
• Optional Extras: A small handful of toasted pine nuts or slivered almonds for crunch, or a drizzle of balsamic glaze for a touch of sweetness.

If you want a dairy-free version, swapping burrata for a creamy avocado or a tangy vegan cheese works surprisingly well. And if fresh peas aren’t in season, snap peas or sugar snap peas can add a nice crunch and sweetness too. The key is balancing creamy, sweet, salty, and fresh, so feel free to play around!

Equipment Needed

• Medium Pot: For blanching peas if using frozen or fresh peas that need cooking.
• Large Mixing Bowl: For tossing all the ingredients together gently without squishing the burrata.
• Sharp Knife: For slicing prosciutto and chopping mint.
• Citrus Juicer: Handy but optional, for squeezing fresh lemon juice efficiently.
• Serving Platter or Bowl: To present the salad nicely. A shallow dish works well to showcase the colors.

I’ve tried making this salad in a food processor just to speed things up, but honestly, hand-tossing keeps the peas intact and the burrata from breaking apart too much. If you don’t have a citrus juicer, a fork works just fine to press the lemon half. Also, using a slotted spoon to remove peas from the boiling water helps avoid waterlogging the salad.

Preparation Method

1. Prepare the Peas (10 minutes): If using fresh peas, shell them and blanch in boiling salted water for 2 minutes until tender but still bright green. For frozen peas, blanch for 1 minute. Immediately transfer peas to an ice bath to stop cooking and preserve color. Drain well.
2. Slice the Prosciutto (2 minutes): Tear or slice the prosciutto into bite-sized pieces. The rustic tear helps with texture contrast in the salad.
3. Prepare the Burrata (1 minute): Gently tear the burrata into chunks or slices. The creamy center should be soft and oozing but not runny.
4. Chop the Mint (1 minute): Roughly chop or tear the mint leaves, releasing their aroma.
5. Make the Dressing (2 minutes): In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and freshly cracked black pepper. Taste and adjust seasoning—remember prosciutto adds saltiness.
6. Toss the Salad (3 minutes): In a large bowl, combine the drained peas, prosciutto pieces, and mint. Drizzle the dressing over and toss gently to coat everything without breaking the burrata.
7. Assemble and Serve (2 minutes): Arrange the burrata chunks on top of the salad just before serving. If using, sprinkle toasted pine nuts or drizzle balsamic glaze for extra texture and flavor.

Tip: When tossing, use a light hand so the burrata stays creamy chunks rather than melting into a mess. If making ahead, keep burrata separate until last minute to maintain its fresh texture.

Cooking Tips & Techniques

One trick I learned is not to overcook the peas. They should be tender but still have a slight snap to keep that bright, fresh character. Blanching quickly in salted water and shocking in ice water locks in their vibrant color and flavor. It’s worth the few minutes because mushy peas just don’t sing in this salad.

When working with burrata, remember it’s delicate—handle gently and add it at the end to avoid it melting or breaking up too much. If burrata feels too rich or expensive, fresh mozzarella is a fine substitute, though it lacks that creamy center which is the salad’s star.

Fresh mint is essential here—it’s not just garnish but an active flavor player. If you’re not a fan, basil can work but it shifts the salad’s profile. A drizzle of extra virgin olive oil right before serving adds a fruity depth that makes this salad feel special without complicating things.

Lastly, balancing seasoning is key. Since prosciutto is salty, add salt sparingly to the dressing and taste as you go. I often add a touch of cracked black pepper to bring out the freshness.

Variations & Adaptations

• Vegetarian Version: Skip the prosciutto and add toasted walnuts or almonds for crunch and a hint of earthiness.
• Seasonal Twist: Swap peas for fresh green beans or asparagus tips in early summer for a similar crunchy sweetness.
• Different Cheese: Try burrata’s cousin, stracciatella or ricotta salata, for a milder or saltier twist.
• Vegan Adaptation: Use avocado slices or a nut-based cream cheese alternative instead of burrata, and replace prosciutto with thinly sliced marinated mushrooms or smoked tofu.
• Added Grains: For a heartier salad, toss in cooked quinoa or farro to make it a full meal.

I once made a version with a splash of white balsamic vinegar instead of lemon juice and sprinkled toasted pistachios on top—it was a nice surprise that added richness and crunch. Feel free to get creative!

Serving & Storage Suggestions

This fresh spring pea and burrata salad with mint and prosciutto is best served immediately at room temperature so the burrata stays creamy and the flavors shine. It pairs beautifully with grilled chicken or fish and is a lovely light side alongside richer mains like cozy stuffed pork chops or the tangy crispy bang bang shrimp tacos.

If you have leftovers, store the salad (without burrata) in an airtight container in the fridge for up to 2 days. Burrata should be kept separate and added fresh when serving again. To reheat, just bring the salad to room temperature and add fresh burrata—don’t microwave it, or you’ll lose that silky texture.

Over time, the lemon and olive oil dressing meld with the peas and prosciutto, deepening the flavors, but the salad will lose some of its crispness. For best results, enjoy it fresh.

Nutritional Information & Benefits

One serving (about one-third of the recipe) offers approximately:

Calories	280 kcal
Protein	14 g
Fat	18 g (mostly healthy fats from olive oil and burrata)
Carbohydrates	12 g
Fiber	3 g

Peas are a great source of plant-based protein and fiber, supporting digestion and sustained energy. Burrata provides calcium and healthy fats, while mint adds antioxidants and a refreshing boost. Prosciutto adds protein but watch salt intake if you’re sensitive. Overall, this salad strikes a balance between indulgence and nutrition, making it a smart choice for a light summer meal or side.

Conclusion

This fresh spring pea and burrata salad with mint and prosciutto is one of those recipes that feels like a little celebration of seasonal ingredients. It’s easy enough to whip up on a busy afternoon but special enough that your guests will be impressed without you breaking a sweat. I love how it captures the bright, sweet essence of spring peas paired with creamy cheese and salty prosciutto—simple ingredients that combine for a surprisingly elegant dish.

Feel free to tweak the herbs, add nuts, or swap the cheese based on what you have on hand. And when you do, I’d love to hear how you made it your own. This salad has been a fresh, tasty reset on hectic days and an effortless star at summer dinners—hope it becomes a favorite for you too.

Frequently Asked Questions

Can I use frozen peas for this salad?

Yes! Just blanch frozen peas briefly in boiling water for about 1 minute, then shock them in ice water to keep their color and texture before adding to the salad.

What can I substitute for burrata if I can’t find it?

Fresh mozzarella or ricotta salata are good alternatives. For a dairy-free option, creamy avocado or nut-based cheese works well.

How far ahead can I make this salad?

Prepare everything except the burrata up to a day in advance. Add the burrata just before serving to keep its creamy texture intact.

Can I make this salad vegan?

Absolutely! Replace burrata with avocado or vegan cheese and swap prosciutto for marinated mushrooms or smoked tofu.

What dishes pair well with this salad?

This salad complements grilled meats, seafood, or light sandwiches. It’s particularly nice alongside dishes like easy juicy turkey meatballs in marinara or roasted chicken thighs.

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