Oftentimes great dishes are created with what you have in your fridge. That means, of course, that this one is adaptable to whatever greens and berries you may find in yours. I used champagne vinegar because I it is slightly less acidic than wine vinegar, but wine vinegar will work well, too. Just taste and adapt the vinegar and oil until you get a nice balance.
I only had strawberries and raspberries, at the time, but am sure that blueberries and blackberries would be great additions, as well. The vinaigrette is a little on the tangy side, which balances the fruity berries, while aromatic mint adds complexity. The creamy, salty feta finishes the salad on a high note.
About sugar snaps
I cut up raw sugar snap peas on the diagonal and found them just sweet enough to hold up to the berries. But before you cut them, taste one. if you find something in your mouth you can’t chew, you’ll know you need to solve that issue. Although some sugar snaps grow stringless, most of them have 2 strings that need to be gotten rid of. Here’s the easies way to do that. Because the two strings run along the concave side, position the pea so that the convex side faces you. It should look like like a smile, not a frown. Using a paring knife or your finger nail, snap off the stem end of the pea toward the top seam, leaving the stringy part attached. The partially disconnected end will act as your “zipper pull.” Pull the disconnected stem end to remove the string, much as you would unzip a zipper. If the string breaks before you’ve removed it all, repeat the process using the blossom end of the pea.
I also tried adding snow peas, but every time my taste buds came in contact with one, they went into decline mode. Their earthiness just didn’t work with the sweet berries.
Whether you choose to take this lovely salad to a potluck or serve it at a dinner party, you’ll find it a great accompaniment to any of your summer meals.
Sugar Snaps, Berries, & Mint Salad
8 cups little gem or butter lettuces
1 cup sugar snap peas, strings removed and cut on the diagonal
2 cus assorted berries|
1/4 cup crumbled feta cheese
1/4 cup chopped fresh mint
Dressing
3 tablespoons extra virgin olive oil
2 tablespoons champagne or white wine vinegar
1 teaspoon honey
Finishing salt, optional
