Ingredients
Dressing
- 1 garlic clove, smashed and peeled
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- kosher salt
- 1/2 cup extra virgin olive oil
- freshly ground black pepper
Salad
- 1 lb sugar snap peas, strings removed, cut into 1/2-inch pieces diagonally
- 1 bunch radishes, trimmed and sliced thin
- 2 oz baby arugula (about 2 large handfuls)
- 4 oz feta, crumbled
Instructions
- Prepare the dressing: Combine the smashed garlic clove, lemon juice, red wine vinegar, Dijon mustard, and 1/2 teaspoon of kosher salt in a jar or large glass measuring cup. Whisk in the extra virgin olive oil until fully integrated. Season with freshly ground black pepper and additional salt to taste. Set the dressing aside to allow the garlic to infuse its flavor.
- Assemble the salad: In a large bowl, mix the sugar snap peas, thinly sliced radishes, baby arugula, and crumbled feta until evenly combined.
- Toss with dressing: Remove and 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 and add more dressing if desired. Serve immediately for best freshness and flavor.
Notes
- You can prepare the dressing a few hours ahead to let the garlic flavor infuse more deeply.
- For extra crunch, add toasted almonds or walnuts.
- To make this salad vegan, substitute the feta with a plant-based cheese or omit it entirely.
- Use fresh, crisp sugar snap peas for the best texture and taste.
- Serve as a side dish or light main course, especially during spring and summer seasons.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
