Pea, Feta, and Tomato Salad

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Click To Enlarge Photo: Scott Phillips

6 oz. feta cheese
1 cup yellow cherry tomatoes
1 cup red cherry tomatoes
3 to 4 scallions
1/2 cup loosely packed mint leaves
1/4 cup freshly squeezed lemon juice
2 garlic cloves
1/2 cup extra-virgin olive oil
1/4 tsp. salt
Freshly ground pepper
2 Tbs. rice vinegar
1 to 2 Tbs. honey
3 cups fresh peas

6 to 8 servings

Cube the feta. Rinse and halve the tomatoes. Cut the scallions into thin rounds and place them, along with the tomatoes and feta, in a large bowl.

Chop the mint coarsely and put it and the lemon juice in a small mixing bowl. Mince the garlic and add it to the lemon juice and mint. Whisk in the oil. Add the salt and pepper, rice vinegar, and honey. Taste and correct the seasonings.

Add the dressing to the cheese, tomatoes, and scallions. Allow it to sit overnight.

Blanch the peas in boiling water for 2 minutes, drain, and refresh by plunging into cold water. Toss the peas into the salad no more than a half hour before serving.

Recipe by Sheri Sullivan
February 2001
from issue #31

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