Happy Memorial Day! A heartfelt thank you to all of those serving and who have served. I hope you are all enjoying your day! My plans today include baking, running and over-eating at a BBQ tonight with family and friends. What about you?
I know I know I knoooowww. I claimed to be a lover of sugar and here I am, 2 out of 3 are savory dishes so far!? Failing. But that’s life. And when life gives you lemons, you make… tomato, snap pea and feta salad? Yes. You definitely do.
I whipped up this tasty salad after being inside on a cold rainy day (it’s 55° today here in New England… WTF?). As I served it, the sun came out. This salad must just be that good. My Dad and brother, both self-proclaimed veggie haters, even spooned up seconds of this sucker.
This salad is quick, easy, and takes about 15 minutes to put together, including the time it takes to roast the snap peas. You could throw in the snap peas raw, it would still be delish, but I just adore the flavor that a little roasting adds to a veggie, don’t you? The cherry tomatoes add a little sweetness, the feta a little salt. The salty and sweet combo is totally a thing these days. You’ll be so cutting edge. So if you’re looking for something simple yet fabulous to balance out the excessive amounts of s’mores, wine and ice cream consumed over the holiday weekend (guilty), look no further.
Prep time: 10 min | Cook time: 10 min | Total time: | 15 minutes
- 1 lb cherry tomatoes
- 1 (9oz) package of snap peas (fresh or frozen)
- 4 oz feta, cubed
- 1 tbsp balsamic reduction (I found mine at Trader Joe’s
- Sea salt, ground pepper for seasoning
- 1 tsp olive oil
Preheat oven to 425 ° F. Spread snap peas evenly out in a single layer on to a cookie sheet, coat with olive oil and season with salt and pepper. Roast in oven for approximately 10 minutes or until they begin to brown, turning once.
While the peas are roasting, halve your cherry tomatoes. May sure to eat a few because they taste like candy, and candy is awesome. Place in a bowl with cubed feta.
Removed peas from oven and place into the bowl with the tomatoes and feta. Drizzle with the balsamic reduction and sprinkle with sea salt and ground pepper.
Toss, serve and devour.