I know I’m all about monster salads, but there’s a new kid on the block: dinner salads. A super simple salad to have on the side with dinner that only has a handful of ingredients (I’ll be honest, my monster salads can have a lot) and a “vinaigrette” that can be made on the spot by hand. It’s a perfect way to add in some produce, color, and texture to a meal and in my opinion, it’s the best way to showcase perfectly ripe summer produce right now.
This salad requires a bit more than the other ones I’ve been doing because of the blanching, but it’s still plenty approachable and easy. When blanching snap peas, I’ll usually do a batch for a few days and toss them in salads or have them as a snack. I also have paired this with pasta or orzo, since I already have a pot of boiling water going- all about efficiency!
As for the corn, you can keep it raw, grill or broil it. I personally like a bit of char on the corn for extra flavor and texture, but if pressed for time, will just add it in raw. Trust me- raw corn is delicious this way!
Lastly, this bread and burrata- so key to balancing out flavors! The bread adds a slightly smoky and charred texture and the burrata adds a creaminess that helps contrast the sweetness of the corn, tomatoes, and snap peas.
Feeling the salad Inso? Tag me and use the hashtag #katecooks for any of your own monster or dinner salads so I can see them!
Corn, Snap Pea & Burrata Salad
- 1 ear corn , husked
- 1 cup sugar snap peas , trimmed
- 1/2 cup toasted bread cubes
- 1 medium yellow tomato , diced into large cubes
- 4 ounces burrata
- flaky sea salt
- extra virgin olive oil , for topping (use your best!)
Grill/Broil the Corn
- 1. Lightly oil the ear of corn and either put it on the grill or in the broiler (about 4'' away from top) for about 7 minutes, turning halfway through. You can also use raw corn or fire roasted corn to skip this step.
Toast the Bread (can be done ahead of time)
- Cut bread into 1'' cubes. Saute method: Saute in a generous amount of oil over medium heat until lightly toasted, about 5 minutes. This can be done up to four days in advance (do a big batch and enjoy for the week!)Oven method: Toss in a generous amount of oil and then spread onto a baking sheet. Bake at 375 until light brown and slightly crispy, about 10-15 minutes.
Blanch the snap peas
- Fill a small to medium sauce pot 3/4 of the way full with water. Generously season with salt. Once boiling, add in trimmed snap peas and boil until vibrant green and just a little bendy, about 2 minutes. Immediately run under the coldest water possible under cold, or put in a ice bath (the more formal way, but I think running under cold water works just fine).
Assemble the Salad
- Arrange corn, snap peas, tomato, and bread on a plate. Add burrata to the center. Sprinkle with sea salt and top with a pour of olive oil.