Sugar Snap Pea Greek Salad with Radishes and Goat’s Milk Feta
Commonwealth Cambridge, Cambridge, MA
Sugar snap peas add fresh flavour and vibrant color to this riff on a classic Greek salad.
- 2 1/2 cups roughly torn pita bread
- 1/2 cup plus 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 2 cloves garlic, crushed
- 1 cup sugar snap peas, fibrous strings removed from pods
- 6 radishes, thinly sliced
- 1 cup chopped cherry tomatoes
- 1 cup crumbled goat’s milk feta cheese
- 1 cup pitted Kalamata olives, chopped
- Scant 1/3 cup thinly sliced red onions
- 2 sprigs fresh parsley, chopped
- 1 teaspoon chopped fresh mint
- 1 teaspoon dried oregano
Preheat the oven to 350ºF. Toss the pita bread pieces with 2 tablespoons olive oil and place on a baking tray. Season with salt and pepper. Toast in the oven until crispy, about 10 minutes. Remove from the oven and reserve.
Whisk together the lemon juice, vinegar, and garlic in a small bowl. Let stand for at least 15 minutes.
Prepare an ice bath. Bring a small pot of water to a boil. Add the peas. Cook until bright green, no more than 1 minute. Drain and immediately add to the ice bath. Let stand for about 5 minutes, then drain and pat dry.
In a mixing bowl, combine the toasted pita, peas, radishes, tomatoes, feta cheese, olives, red onions, parsley, and mint. Toss well.
Finish the vinaigrette: add the remaining olive oil and oregano to the lemon juice and vinegar mixture. Whisk to combine.
To serve, add a small amount of dressing to the salad and toss. Adjust the dressing if desired. Season with salt and pepper to taste. Let the salad sit for a few minutes before serving; the flavors will marry and the bread will soak up the juices.
4 to 6 servings