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Celebrate spring with sweet snap peas and spicy radishes all tossed with feta, kalamata olives, and scallions in this Greek snap pea salad. | justalittlebitofbacon.com

Spring Radish and Snap Pea Greek Salad

Celebrate spring with sweet snap peas and spicy radishes all tossed with feta, kalamata olives, and scallions in this Greek snap pea salad.

Course Salad
Cuisine Greek
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4 servings
Calories 250 kcal
Author Just a Little Bit of Bacon

Ingredients

  • 10 oz snap peas, trimmed
  • 4 medium radishes
  • 2 medium green onions
  • 4 oz feta cheese
  • 1/2 cup halved kalamata olives
  • 2 tbsp finely chopped fresh mint

Sherry Vinaigrette

  • 2 tbsp sherry vinegar
  • 1 small clove garlic, minced then mashed with the flat of the knife
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • dash dried oregano

Instructions

  1. 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)

  2. With a mandoline or a sharp knife, thinly slice the radishes. Then slice the green onions all the way up into the dark green. Add the snap peas, radishes, green onions, kalamata olives, and most of the feta and mint to a serving bowl.
  3. 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.

  4. 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.

Recipe Notes