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Broccolini and sugar snap pea caprese salad

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  • 1 bunch Broccolini, about 8 stalks
    8 oz. sugar snap peas, cut in half
    3 roma or heirloom tomatoes, in season, cut into bite-sized pieces
    6 large fresh basil leaves, chopped
    1 (8-oz.) container fresh mozzarella cheese in water, cut into bite-sized pieces
    4 tbsp. balsamic vinegar
    3 tbsp. extra virgin olive oil
    Salt and pepper, to taste


Blanch Broccolini in a large pot of boiling water for 30 seconds so stalks are crisp-tender. Immediately drain and submerge in a bowl of ice water to stop the cooking process. Drain and pat dry with paper towel. Cut Broccolini into bite-sized pieces and place in a large bowl. Combine sugar snap peas, tomatoes, basil, mozzarella cheese, balsamic vinegar, olive oil, salt and pepper. Gently toss all ingredients and serve.

Serves 8

Recipe provided by Mann Packing Co.

Califonia Bountiful