Sugar Snap Peas and Feta Cheese Salad

Crunchy sugar snap peas—I eat them right off the vine! But when I do cook them, I steam them to retain that crunch and vivid green color. A favorite family salad during the summer is this simple one with feta cheese and onion. To vary the dish, add fresh mint and lemon zest.

Serves 6

3 cups sugar snap peas, strings removed and rinsed
3 tablespoons extra-virgin olive oil
1 small red onion, cut into thin rings
1 cup diced feta cheese
Salt, to taste
Grinding coarse black pepper

1.  Have a large baking dish full of ice water nearby. Place the peas in a steamer basket over boiling water. Cover and steam 2 minutes at most. Drain the peas and plunge them into the ice water to cool them and stop them from cooking. Drain well and pat dry on a kitchen towel.

2.  Place the peas in a bowl and toss them with the olive oil to coat them well. Add the onion rings and toss again. Add the cheese, salt and pepper, and toss gently. Serve at room temperature.

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