I like to leave about half of the snap peas whole in their natural state and the others I cut out a window to reveal the peas inside. You could also just cut them in half. This is not totally necessary but it looks nice. Toss the peas in the olive oil, lemon juice, chives and a pinch of sea salt. Taste a pea and make sure its properly seasoned. Adjust the seasoning as necessary.
Remove the burrata from the brine. Loosely tear it apart into approximately four pieces. Let it be really natural and organic, place it on a platter.
Top the burrata with the dressed snap peas. Spoon a little extra dressing over the burrata and around the plate. Tear the basil leaves and garnish the salad with them. Lastly sprinkle the salad with a bit of sea salt and a couple turns of fresh cracked pepper. Serve immediately!