Celebrate spring with sweet snap peas and spicy radishes all tossed with feta, kalamata olives, and scallions in this Greek snap pea salad.
Bring a large pot of salted water to a boil. Add the snap peas and cook them for 2 minutes, until crisp tender. Drain the snap peas and fill the pot with cold water. Add the peas back to the pot and let them cool. You may need to drain and refill the pot with cold water again if it gets warm. Once the peas are cool, drain and blot them with kitchen towel. Then slice each snap pea in half with an angled cut through the middle. (I like about 45 degrees)
For the dressing: Mix together the sherry vinegar and the garlic. Let it sit for a few minutes to mellow the garlic. Then add the olive oil and salt and whisk until combined.
Pour the dressing over the the salad and toss until the vegetables are evenly coated. Top the salad with the reserved feta and mint. Serve.