Sugar Snap Pea and Radish Salad
Easy to make crunchy fresh salad
Equipment
- 1 mandoline slicer
Ingredients
- 8 oz sugar snap peas 35-50 pods give or take
- 2 radishes I used the standard red globe radishes to give a nice color contrast, but any kind will do
- 8 oz cherry tomatoes I used about half of a medley package
- 1 oz crumbled feta
- 1 sprig fresh dill
- 1 tbsp olive oil
- 1/8 tsp salt
Instructions
- Trim the sugar snap peas, then use a small knife to carefully slice along the flatter seam of each pod. Open them just enough to reveal the peas inside while keeping the pod intact.
- Using a mandoline, thinly slice the radishes.
- Halve or, if they're a little larger, cut the tomatoes into thirds, keeping their round shape.
- Tear the dill into small sprigs with your hands.
- Crumble the feta by hand.
- Combine the sugar snap peas, radishes, tomatoes, dill, and feta in a large bowl. Drizzle generously with extra virgin olive oil, season with flaky salt, and gently toss to coat.
- Finish with a few extra sprigs of dill and your favourite garnish. Edible marigolds add a beautiful pop of colour.
I wanted the vegetables to be the star of this salad, so I kept the dressing intentionally simple with just olive oil and salt. If you prefer, you could finish it with a squeeze of lemon, a light vinaigrette, or your favourite dressing.