Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Greek Snap Pea Salad

Gluten Free, Salad, Sides, Vegetarian1 Response »

You need a lot of summer salads.
You do, it keeps things fresh.
There are different salads for different dinner situations you know.
For instance today was incredibly hectic, no time to cook, hectic.
Also, being summer and warm, a antipasto dinner was in order.
To us that means cold cuts, cheeses, olives, warm bread and some type of salad.
I didn’t really want to roll out the “Caprese Salad” again.
And with all those meats and cheeses you need some veg.
Being snap pea season, it just made sense (well to me anyway).

Greek Snap Pea Salad
2 cups sugar snap peas, blanched
1 red pepper, cleaned chopped small (or 1/2 cup roasted red peppers from jar, chopped)
1/2 english cucumber, seeded and chopped small
2 scallions, sliced thin
12 black pitted black olives, halved
1 cup feta, cut into bite size pieces
3 Tbs Olive oil
1 Tbs white wine vinegar
2 garlic cloves pressed
1 tsp dried oregano, or 3 Tbs fresh chopped
1/2 tsp salt, and pepper


Bring a large pot of water to boil, once boiling add a large handful of kosher salt, add snap peas, cook 2 mins, drain and add to cold water bath (ice and cold water in bowl) then drain.
Cut up pepper, cucumber, scallions, olives and feta.
In measuring cup or bowl add olive oil, garlic, vinegar and salt and pepper. Whisk to blend.
Add to vegetables, toss to coat.

Wish I had a big hunk of the baguette in that shot as well…..oh well. And that is prosciutto in the far left of the shot, goes nicely with the warm bread………and those grape tomatoes, they were just a barrier so the shrimp didn’t touch the prosciutto. Veggie girl would not eat them if they did (thrilled she is now eating some fish/shellfish). Have to be creative here you know…….

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