Garden Pea Salad – Shemesh Kitchen
Brunch, Salad, Sides, Veggie

Pea Salad With Stracciatella Di Bufala And Strawberries

Cooks in 30 minutes Difficulty Easy

Let’s make some garden pea salad with strawberries, mint vinaigrette, dried strawberries, and stracciatella di bufala. You might also just call it porn on a plate. This recipe is one of Uri’s staples and we almost didn’t change anything because it was already perfect.

The garden pea salad is perfect for hot summer days. The mint vinaigrette gives it a refreshing element. If stracciatella di bufala is hard to find in your region, you can totally use burrata or even mozzarella. Just be aware that the result will not be as creamy as our version. We used freeze-dried strawberries, but you can use fresh ones or any other freeze-dried or fresh fruit. Just get creative!
We highly recommend using fresh peas, but if you get your hands on frozen peas, you can use them. Just don’t overcook them, and make sure you put them in ice water after cooking.

Garden Pea Salad – Shemesh Kitchen

Garden Pea Salad With Stracciatella Di Bufala and Strawberries

Garden pea salad with strawberries, mint vinaigrette, dried strawberries, and stracciatella di bufala. Easy to make and feeds a crowd.
Cook Time 30 mins
Course salad
Servings 4


  • 1 kg fresh peas
  • handful freeze-dried strawberries or fresh strawberries
  • handful mixed bitter leaves we used castle franco radicchio and frisée
  • handful mint leaves plus extra for garnish
  • 1/2 tsp pink peppercorns
  • 30 g condimento bianco while balsamic vinegar
  • juice and zest of one lemon
  • flaky salt
  • 100 g olive oil
  • 1 stracciatella di bufala you could alternatively use burrata or mozzarella


  • Pull the peas from their pods and blanch in boiling salt water for 3 minutes. Transfer immediately into ice water to stop the cooking process.
  • Make the vinaigrette: using a hand mixer, blend peppercorns, mint, vinegar, lemon zest and juice, salt, and olive oil till emulsified.
  • Dress the peas and the bitter leaves with the vinaigrette, arrange on a plate or wide shallow bowl.
  • Spoon a few gazillion dollops of stracciatella, garnish with tiny mint leaves, and strawberries (if you use freeze-dried ones, you want to add those at the very last moment so that they don't lose their crunch).
  • Sprinkle some flaky salt.

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