Summer Salad with Feta

Summer Salad with Feta

There are endless combinations of salads and their accompanying dressings. This salad is great at home because of its bright flavors, colorful palette — and of course, its salty, crunchy bite.

SERVES 6

• 2 cups sugar snap peas, trimmed, thinly sliced on a diagonal into ¹⁄₂-inch (1-cm) pieces
• 12 radishes, thinly sliced
• 4 medium cucumbers, cut into ¹⁄₂-inch (1-cm) pieces
• 1 romaine heart, cut into ¹⁄₂-inch (1-cm) pieces
• 2 stalks celery, sliced into ¹⁄₂-inch (1-cm) pieces
• ¹⁄₂ cup pomegranate seeds
• 6 oz (170 g) feta, crumbled (about 1¹⁄₂ cups)
• 1¹⁄₂ cups torn dill leaves

LEMON VINAIGRETTE

• 2 generous Tbsp fresh lemon juice
• 1 tsp sugar or coconut sugar
• ¹⁄₂ tsp Dijon mustard
• ¹⁄₄ tsp fine sea salt, or to taste
• 3–4 Tbsp oil

Combine vinaigrette ingredients in a small bowl. Layer the vegetables and feta in a large bowl. Pour vinaigrette on top immediately before serving.

(Originally featured in Family Table, Issue 694)