Imagine a vibrant, crisp salad that captures the essence of spring in every single bite! This Spring Sugar Snap Pea Salad is not just a side dish – it's a culinary celebration of fresh, seasonal ingredients that will transform your mealtime from ordinary to extraordinary. With its perfect balance of crunchy sugar snap peas, juicy cherry tomatoes, and tangy feta cheese, this recipe is about to become your new go-to dish that screams freshness and flavor!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups sugar snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the vegetables by washing the sugar snap peas thoroughly under cold running water. Trim off the tough ends and remove any stringy fibers.
- If the sugar snap peas are not already crisp, blanch them briefly in boiling water for 30-45 seconds to enhance their bright green color and maintain a crisp texture. Immediately transfer to an ice bath to stop the cooking process and preserve their crunch.
- Drain the sugar snap peas completely and pat dry with clean kitchen towels to remove excess moisture.
- Halve the cherry tomatoes by cutting them vertically, ensuring even and attractive presentation.
- Thinly slice the red onion using a sharp knife, creating delicate, translucent rings or half-rings.
- In a small bowl, whisk together olive oil, fresh lemon juice, salt, and freshly ground black pepper to create a light vinaigrette dressing.
- In a large mixing bowl, combine the blanched sugar snap peas, halved cherry tomatoes, and sliced red onion.
- Pour the prepared vinaigrette over the vegetables and gently toss to ensure even coating.
- Sprinkle crumbled feta cheese over the salad, distributing it evenly.
- For best flavor, let the salad sit for 5-10 minutes at room temperature to allow the ingredients to meld together.
- Serve chilled or at room temperature as a refreshing side dish or light lunch.
Tips
- Blanching is Key: The brief 30-45 second blanch is crucial for maintaining the bright green color and crisp texture of the sugar snap peas. Don't skip the ice bath – it stops the cooking process and locks in that vibrant color!
- Moisture Management: Make sure to thoroughly pat the sugar snap peas dry after blanching. Excess moisture can make your salad soggy and dilute the dressing.
- Flavor Melding: Let the salad sit for 5-10 minutes before serving. This allows the vinaigrette to slightly soften the vegetables and blend the flavors beautifully.
- Customization Options: Feel free to add some toasted nuts like almonds or pine nuts for extra crunch, or swap feta for goat cheese if you prefer.
- Freshness Matters: Use the freshest sugar snap peas you can find – look for bright green, firm pods without blemishes for the best taste and texture.
- Serving Tip: This salad is versatile – serve it as a light lunch, a side dish, or even as a fresh accompaniment to grilled proteins for a complete meal.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 6g
Protein: 3g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 8mg
