Barbeque season is here. We don’t have an outdoor space for grilling, so we find ourselves traveling to friends’ backyards or porches to cook outside during the summer. I’m always on the lookout for a good salad that will transport easily and taste delicious alongside some grilled meats. This salad does the trick and is nice to look at, too.
Recipes like these are why I love summer. A few months ago, there wasn’t a fresh fruit or vegetable to be found in the Midwest, and now every meal is a celebration of our bounty. This salad is refreshing and bright and a good foil to spicy foods. We made this with some amazing feta, but feel free to use ricotta salata or even a goat cheese. Hopefully, it no longer needs to be said—but salads as simple as this benefit from the best ingredients. You’ll love it so much more.
Sugar Snap Salad (adapted from Bon Appetit [1])
- 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon (or more) fresh lemon juice
- 1 teaspoon white (or red) wine vinegar
- 3/4 teaspoon sumac plus more for garnish
- 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
- 4 ounces feta, crumbled
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh mint (or more or less to taste)
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.