Sugar Snap Pea & Radish Salad With Feta – Crisp, Fresh, and Ready in Minutes
Ingredients
- Sugar snap peas: About 12 ounces (340 g), trimmed. Halve them on a diagonal for extra crunch and good looks.
- Radishes: 1 bunch (about 8–10), thinly sliced into rounds or half-moons.
- Feta cheese: 4 ounces (115 g), crumbled. Choose block feta in brine if you can—it’s creamier and less crumbly.
- Fresh herbs: 1/4 cup chopped mint, parsley, or dill (or a mix). Mint and dill are especially nice here.
- Green onion or chives: 2 tablespoons, thinly sliced, for a mild onion note.
- Lemon: Zest of 1 lemon and 2–3 tablespoons juice for brightness.
- Extra-virgin olive oil: 3 tablespoons for a silky, flavorful dressing.
- Dijon mustard: 1 teaspoon to help emulsify and add subtle tang.
- Honey or maple syrup: 1/2–1 teaspoon to balance the acidity.
- Sea salt and black pepper: To taste. Start light; feta adds saltiness.
- Optional crunch: 1/4 cup toasted almonds, pistachios, or pumpkin seeds.
Instructions
- Prep the vegetables: Rinse and dry the snap peas and radishes. Trim the ends of the snap peas and slice them on a diagonal. Thinly slice the radishes into rounds or half-moons.
- Make the dressing: In a small bowl, whisk together lemon juice, lemon zest, Dijon, honey, a pinch of salt, and a few grinds of pepper. Slowly whisk in the olive oil until the dressing is glossy and combined.
- Add herbs and onion: Stir in the chopped herbs and green onion or chives. Taste and adjust the seasoning—add more lemon for brightness, or a pinch more honey if it feels too sharp.
- Assemble the salad: In a large bowl, combine the snap peas and radishes. Drizzle over about two-thirds of the dressing and toss gently to coat.
- Add feta: Sprinkle in the crumbled feta and toss again very lightly so you keep some creamy chunks intact.
- Finish and serve: Add the remaining dressing if needed and top with nuts or seeds for extra crunch. Serve right away for peak crispness.