Ingredients
Dressing
- 1 garlic clove, smashed and peeled
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Kosher salt, to taste (start with 1/2 tsp)
- 1/2 cup extra virgin olive oil
- Freshly ground black pepper, to taste
Salad
- 1 lb sugar snap peas, strings removed, cut into 1/2-inch diagonal pieces
- 1 bunch radishes, trimmed and sliced thin
- 2 oz baby arugula (about 2 large handfuls)
- 4 oz feta cheese, crumbled
Instructions
- Prepare the dressing: In a jar or large glass measuring cup, combine the smashed garlic clove, lemon juice, red wine vinegar, Dijon mustard, and 1/2 teaspoon kosher salt. Whisk in the extra virgin olive oil until the dressing is emulsified, then season with freshly ground black pepper and additional salt to taste. Set aside to allow the garlic to infuse the dressing.
- Assemble the salad: In a large bowl, combine the snap peas, thinly sliced radishes, baby arugula, and crumbled feta cheese, ensuring even distribution of ingredients.
- Toss with dressing and serve: Discard the garlic clove from the dressing. Add about two-thirds of the dressing to the salad and toss gently to coat everything evenly. Taste the salad and add more dressing if needed to suit your preference. Serve immediately for the freshest flavor and texture.
Notes
- Remove the garlic clove from the dressing before tossing to avoid overpowering garlic flavor.
- For a nuttier twist, add toasted pine nuts or walnuts.
- You can substitute lemon juice with lime juice for a slightly different citrus note.
- This salad is best consumed immediately but can be refrigerated for up to a day if needed.
- To make it vegan, omit feta or substitute with a vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian