Crunchy Cucumber and Snap Pea Salad with Feta
Ingredients
- 6 Persian cucumbers, cut into 1/2-inch dice
- 8 ounces snap peas, cut into 1/2-inch pieces on a bias
- 4 green onions, thinly sliced
- 1/4 cup dill, roughly chopped
- Kosher salt
- Freshly cracked black pepper
- 3 tbsp. EVOO
- 3 tbsp. rice wine vinegar
- 1 1/2 tbsp. orange blossom honey
- 3 ounces feta cheese
Directions
In a large bowl combine the cucumbers, snap peas, green onions and dill. Liberally season with salt and pepper.
In a small bowl whisk together the EVOO, vinegar and honey. Pour over the veggies and toss. Lastly crumble in the feta and stir just until mixed through.
Serve. Will keep in the fridge for 1-2 days.
Recipe Courtesy of Megan Mitchell