Ingredients
Dressing
- 1 garlic clove, smashed and peeled
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp kosher salt (plus more to taste)
- ½ cup extra virgin olive oil
- Freshly ground black pepper, to taste
Salad
- 1 lb sugar snap peas, strings removed, cut into ½-inch diagonal pieces
- 1 bunch radishes, trimmed and thinly sliced
- 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 ½ teaspoon kosher salt. Whisk in the extra virgin olive oil until fully emulsified. Season with freshly ground black pepper and additional salt to taste. Set aside to allow the garlic to infuse its flavor into the dressing while assembling the salad.
- Assemble the salad: In a large mixing bowl, combine the prepared sugar snap peas, thinly sliced radishes, baby arugula, and crumbled feta cheese, tossing gently to mix evenly.
- Toss with dressing: Remove and discard the garlic clove from the dressing. Add about two-thirds of the dressing to the salad and toss thoroughly to coat all ingredients. Taste the salad and add more dressing if desired. Serve immediately for a fresh, crisp salad experience.
Notes
- Removing the garlic clove after marinating prevents the dressing from becoming overwhelmingly garlicky but still imparts great flavor.
- Using fresh, young sugar snap peas and radishes provides the best crunch and sweetness.
- You can prepare the dressing a few hours in advance to enhance the garlic flavor.
- For a vegan variation, substitute the feta with a plant-based cheese or omit it altogether.
- This salad is best enjoyed fresh, as the snap peas and arugula can wilt if left dressed for too long.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
