Greek Sugar Snap Pea Salad
Gluten Free, Salad, Sides, Vegetarian • Respond to this post »
Lately, it seems most of the food we eat here falls into these 4 categories.
- Recipe ripped from a magazine and saved (yes, I am sometimes guilty of that while waiting at the Doctors office).
- Word of mouth recipe, while not having a pen and paper handy, and hoping I remember all the details. This does allow me some creative license to make any changes to the original recipe of course.
- From my old trusty binder with the plastic sleeves (have to keep those stolen tear-sheets somewhere). Some day I will get around to scanning them and saving them to my computer.
- Concocted from what’s presently on hand. This being the most often used category of course.
This salad does fall into the “concocted” category, but that doesn’t mean it doesn’t deserve the same accolades as those other salads. You know the ones ripped from Fine Cooking while no one was looking.
Ingredients
- 2 cups sugar snap peas, blanched or uncooked if you prefer
- 1/2 english cucumber, diced
- 1 red pepper, diced
- 3 ribs celery, diced
- 2 scallions, sliced
- 1/2 cup pitted black olives (optional since none were lurking in my fridge)
- 3/4 cup cubed feta cheese
- zest of 1 lemon
- handful of chopped fresh oregano
- 4-5 Tbs olive oil
- 2 Tbs red wine vinegar
- salt and pepper to taste
Instructions
Bring 2 cups water in a medium saucepan to boil, add 1 Tbs salt and sugar snap peas.
Let cook 1-2 mins, remove to colandar set over large bowl of ice water. Drain.
In large serving bowl add cucumber, red pepper, celery, scallions, black olives (if you have any on hand), feta and drained snap peas.
Whisk together olive oil, red wine vinegar, lemon zest and oregano.
Toss to coat snap peas, season with salt and pepper.
https://pamelasglutenfreerecipes.com/vegetarian/greek-sugar-snap-pea-salad/