If you’re looking for a fresh, vibrant dish bursting with bright flavors and a satisfying crunch, this Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe is about to become your new favorite go-to. It’s a dazzling combination of sweet sugar snap peas, peppery radishes, creamy feta, and a zesty lemon dressing that brings everything together in a wonderfully harmonious way. Whether you want a light lunch, a standout side dish, or a healthy snack, this salad delivers freshness and flair with every bite.
Ingredients You’ll Need
This recipe is a celebration of simplicity, where each ingredient plays an essential role in creating an explosion of taste and texture. The crisp sugar snap peas offer a juicy snap, radishes add a delightful peppery crunch, feta brings a salty creaminess, and the lemon vinaigrette ties everything together with a perfect zing.
- Garlic clove: Adds a subtle, aromatic depth to the lemon vinaigrette.
- Lemon juice: Provides fresh, bright acidity that lifts the whole salad.
- Red wine vinegar: Balances the lemon with a gentle tang and complexity.
- Dijon mustard: Emulsifies the dressing while adding a mild spicy note.
- Kosher salt: Enhances all the flavors without overpowering.
- Extra virgin olive oil: Brings richness and smooth mouthfeel to the dressing.
- Freshly ground black pepper: Adds a hint of warmth and mild heat.
- Sugar snap peas (½ lbs or 8 oz): Crisp and naturally sweet, they provide the salad’s signature crunch.
- Radishes (4-6): Thinly sliced for a peppery bite and gorgeous color contrast.
- Baby arugula (2 oz, about 2 large handfuls): Offers a slightly bitter, peppery green base to balance the sweetness.
- Crumbled feta (¼ cup): Adds creamy saltiness, making every forkful irresistibly rich.
How to Make Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe
Step 1: Create the Lemon Vinaigrette
Start by whisking together lemon juice, red wine vinegar, Dijon mustard, kosher salt, and freshly ground black pepper. Gradually stream in the extra virgin olive oil while whisking to create a smooth, emulsified dressing. Smash the garlic clove gently just enough to remove the peel and toss it into the dressing. Set it aside to let the garlic infuse all those vibrant flavors, transforming your vinaigrette into something truly special.
Step 2: Prepare the Fresh Vegetables
Trim the ends off the sugar snap peas and carefully pull away the string that runs along their sides for a tender bite. Slice the pods diagonally into ¼-inch pieces to maximize their crunch and aesthetic appeal. Next, thinly slice the radishes so they add a delicate crunch and just the right peppery kick to the salad mix. These simple prep steps highlight the fresh crispness that defines this salad.
Step 3: Assemble and Toss the Salad
In a large mixing bowl, combine the baby arugula, sliced sugar snap peas, radishes, and crumbled feta. Remove the smashed garlic from your dressing, then drizzle the bright, zesty vinaigrette over the veggies and cheese. Toss everything gently but thoroughly, making sure every leaf and slice is generously coated. Now you have a salad that’s as vibrant in flavors as it is beautiful on your plate—simply delicious!
How to Serve Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe
Garnishes
To add an extra layer of flavor and texture, consider sprinkling some toasted almonds or pine nuts on top for crunch. A few fresh mint or basil leaves scattered over the salad can introduce a refreshing herbal note that complements the crisp peas and peppery radishes beautifully.
Side Dishes
This salad shines alongside grilled chicken, seared fish, or a robust grain bowl. Its bright and fresh profile pairs wonderfully with any protein, helping to lighten up your meal while adding a sophisticated touch to your plate.
Creative Ways to Present
Serve this Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe in a clear glass bowl or on a rustic wooden platter to show off the vibrant colors. For individual servings, use small mason jars layered with salad ingredients for a charming on-the-go lunch or an elegant picnic centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 2 days. To preserve the crispness of the sugar snap peas and radishes, it’s best to store the salad and dressing separately if you’re not planning to eat it right away.
Freezing
This salad is best enjoyed fresh, as freezing will alter the texture of the snap peas, arugula, and radishes, making them mushy upon thawing. For that reason, freezing is not recommended for this Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe.
Reheating
Since this is a fresh, raw salad, reheating is not necessary or advised. If you want to add a warm element to your meal, pair the salad with a warm grain or protein of your choice instead.
FAQs
Can I use frozen sugar snap peas for this salad?
Frozen peas will not have the same crispness as fresh sugar snap peas and can become soggy when thawed. For the best texture and flavor, always use fresh sugar snap peas in this salad.
What can I substitute for feta cheese?
If you want a dairy-free option, try crumbled firm tofu or a nut-based cheese for a similar creamy texture. For a milder taste, goat cheese also works beautifully with the salad’s freshness.
Is there a way to make this salad vegan?
Absolutely! Simply omit the feta or replace it with a plant-based cheese alternative. The lemon vinaigrette and fresh veggies still deliver plenty of flavor and zing.
How long can I let the dressing infuse with garlic?
An infusion time of about 10 to 15 minutes is enough to get a lovely garlic aroma without overpowering the lemon vinaigrette. If you prefer a milder garlic flavor, reduce the time or remove the garlic earlier.
Can I add other vegetables to this salad?
Definitely! Cherry tomatoes, shaved fennel, or thinly sliced cucumbers all make excellent additions that will pair well with the existing flavors and textures in the recipe.
Final Thoughts
This Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe is a breath of fresh air on your plate, combining simple, wholesome ingredients into something truly extraordinary. It’s easy to make, vibrant in flavor, and perfect for any occasion when you want to impress without the fuss. I encourage you to dive into this recipe and enjoy every crisp, tangy, and creamy bite—you might just find your new favorite salad!
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Sugar Snap Pea Salad with Radishes, Feta, and Lemon Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and vibrant Sugar Snap Pea Salad combining crisp sugar snap peas, peppery arugula, crunchy radishes, and creamy feta, all brought together with a tangy lemon-dijon dressing infused with garlic.
Ingredients
For the Dressing
- 1 garlic clove
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- ½ teaspoon Dijon mustard
- Pinch kosher salt
- Freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
For the Salad
- ½ lb (8 oz) sugar snap peas
- 4–6 radishes
- 2 oz baby arugula (about 2 large handfuls)
- ¼ cup crumbled feta cheese
Instructions
- Prepare the dressing: In a small bowl, whisk together the lemon juice, red wine vinegar, Dijon mustard, kosher salt, freshly ground black pepper, and olive oil until the mixture emulsifies. Smash the garlic clove and peel off the skin, then add the smashed garlic to the dressing. Stir well and set aside to let the garlic infuse its flavor into the dressing.
- Prepare the vegetables: Trim the ends and remove the strings from the sugar snap peas. Slice each pea pod diagonally into 1/4 inch pieces. Wash and trim the radishes, then slice them thinly.
- Assemble the salad: In a large bowl, combine the baby arugula, sliced sugar snap peas, radishes, and crumbled feta cheese. Remove the smashed garlic clove from the dressing and discard it. Drizzle the dressing over the salad and toss gently to mix all ingredients well. Serve immediately and enjoy!
Notes
- Removing the garlic before serving prevents overpowering bites and bitterness.
- For extra crunch, lightly toast some nuts like almonds or walnuts and add them.
- This salad is best served fresh; the ingredients can become soggy if dressed far in advance.
- Use fresh, high-quality feta for the best creamy texture and flavor contrast.
- Adjust the amount of lemon juice and vinegar to your taste preferences for acidity.
