Radish & Snap Pea Salad

Radish & Snap Pea Salad

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Snap peas add flavor and vibrant color to a salad tossed with radishes, feta, and kalamata olives.

  • Salad
  • 1 Cup Snap Peas (Strings Removed)
  • 8 Radishes (Thinly Sliced)
  • 1/4 Cup Very Thinly Sliced Red Onions
  • 1 Cup Crumbled Feta Cheese
  • 1/2 Cup Halved Kalamata Olives
  • 4 Tablespoons Chopped Fresh Mint
  • Vinaigrette
  • 1/4 Cup Red Wine Or Sherry Vinegar
  • 2 Garlic Cloves (Crushed)
  • 1/4 Cup Fresh Lemon Juice
  • 1/2 Cup Olive Oil
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  1. In small-size bowl whisk together vinegar, garlic, and lemon juice. Let stand, at room temperature, for 20 minutes. Add olive oil, oregano, kosher salt, and pepper. Wisk to combine well.
  2. Bring small-size pot water to a boil. Add snap peas and cook just 1 minute until peas turn bright green. Drain and quickly add to bowl of ice. Let peas sit in ice bath 5 minutes. Drain and pat dry with paper towels.
  3. In serving bowl combine peas, radishes, red onions, feta, olives, and mint. Add small amount dressing to salad and toss. Adjust dressing amount to taste. Let salad sit for 3 minutes before serving.
  4. Serve with toasted pita bread.
  5. Serves 4
  6. Prep Time: 30 Minutes Cook Time: 1 Minute Total Time:31 Minutes
  7. "Work With What You Got!"
  8. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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