Snap Pea, Feta & Cherry Tomato Salad

Here's a summer-fresh salad that works well with any number of our main dishes.

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We recommend trying it with our Hawaiian BBQ Tuna Burger with Grilled Pineapple, Pecan-Crusted Chicken and Shrimp or one of our delicious quick-fix sandwiches. Serve this refreshing salad at room temperature or chilled. And don't hesitate to mix in leftover chicken or beef strips.

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Servings : Serves 4

Ingredients

1/2 pound snap peas, rinsed, stem ends trimmed (about 2 cups)
1 pint cherry tomatoes, rinsed and halved
1/2 teaspoon each salt and pepper
1/4 cup balsamic vinegar
2 Tablespoons extra virgin olive oil
1 Tablespoon fresh oregano leaves, roughly chopped
1/2 cup feta cheese (4 ounces), crumbled

Optional

Substitute snow peas or string beans for snap peas, if desired

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Directions

step 1In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.

step 2Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc® Brand Container and refrigerate until ready to serve.

Chef's Note:

While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.

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