extra virgin olive oil, , for topping (use your best!)
Instructions
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.
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 toasted bread on a plate. Add burrata to the center. Sprinkle with sea salt and top with a pour of olive oil.