There’s nothing better than fresh snap peas in the springtime, and one of my favorite things to do with my peas (other than eating them straight as a delightfully crunchy snack) is to turn them into fresh, refreshing salads. Snap peas are the ultimate salad base because they are light, sweet, and provide a satisfying crunch, while keeping you fuller longer than a traditional lettuce-based salad. Paired with an easy dijon mustard vinaigrette with some oregano added for a big flavor punch, this salad is everything you would want for something fresh, vibrant, and packed with flavor.
I added feta for a salty kick, and as an added protein source to this salad. Snap peas naturally have a little bit of protein in them (about 2g per ¾ cup serving), which will help keep you full and going if you’re packing this up for a lunch. This salad also holds up really well (even after it’s dressed), so it’s a great meal prep option for healthy work-day lunches. The big batch that I made lasted me for three days with no problem, so consider this a great option for a make-ahead meal.
I posted the recipe for the Dijon Vinaigrette here on the blog before, but I’ll re-post it below for ease of use with this recipe. This makes a big batch of snap pea salad (enough for 3-4 servings), so it’s perfect for a big dinner side or meal prep purposes. Feel free to scale up or down depending on your needs!
Recipe down below, photo up top!
Snap Pea Salad with Oregano Dijon Vinaigrette
- 4-5 cups of sugar snap peas
- ½ cup feta cheese
- 2 tbsp Dijon mustard
- 1 tbsp white balsamic vinegar
- 1 tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp salt
- Thoroughly wash the sugar snap peas in a colander over the sink, then shake to drain excess water.
- Starting with a few snap peas at a time, remove the very tip (stem end) and very bottoms of the peas, then chop the peas into ½ inch pieces. Transfer the pieces into a large bowl, and continue chopping until all of your snap peas are prepared.
- In a small bowl, add the Dijon mustard, white balsamic vinegar, olive oil, oregano, and salt, and whisk until fully combined. If the dressing seems too thick, add more vinegar and olive oil to taste.
- Add the feta cheese to the chopped snap peas, then pour all of the dressing over the peas and feta. Use tongs to thoroughly mix the peas, feta, and dressing until fully combined.
- Store in an airtight plastic container in the refrigerator until ready to eat, or serve immediately.