Jun 22nd, 2009
Feta Salad with Sugar Snaps and Minty Yogurt Dressing
The brilliant sunshine that woke me up today at the ridiculous hour of 5am reminded me that it is, very clearly, summertime. So after covering my head with a pillow to try and snatch another hour or so of sleep, I decided tonight would be the perfect time to delve into the Summer Entertaining section of my book.
Both the look and the taste of this salad depend on not overcooking the snap peas and green beans. The snap peas are pretty delicate and need less than a minute of blanching. You are aiming for maximum greeness – soggy snap peas won’t do. Green beans are a bit less finicky.
In terms of preparation beyond the blanching – there’s not much. Mixing the veggies together with the feta provided a great contrast of white green. Chop up and throw in the remaining ingredients and toss together the dressing and you’re done. The dressing base is greek style yogurt, and the fresh mint really pulls together the flavours – simple, but good. The sweet snap peas pair really well with the salty feta, so I tried to match up a bit of both on each forkful. I served the salad to a group of friends and most asked for the recipe. It was so good I made it again the next night.
That looks great, and my mint’s going wild right now!