Who’s ready for an easy and delicious summer salad with sugar snap peas?Jump to Recipe
Refreshing, Delicious and SO Easy to Make!
This salad is the perfect refreshing and light dish to serve up on a hot day! Not only is it a breeze to make, but it also serves a crowd. The recipe utilizes peppery arugula, cooked quinoa, cucumbers, crunchy radishes, crumbled feta cheese, and mint leaves! The result is a delicious salad with seasonal vegetables that is not only filling but also fresh. Plus, a homemade vinaigrette takes this salad to the next level. Push aside the store-bought and sugar filled dressings because this vinaigrette is healthy, easy to make, and uses ingredients that can be found in your pantry.
3 Easy Steps to a Delicious Salad
Would you believe me if I told you that this salad comes together in just THREE easy steps? Well, believe it! This salad really couldn’t be easier to make.
Start by washing the arugula under cold water, then use a paper towel to pat dry. Add the arugula to a large bowl and set to the side. Next, add two cups of cooked quinoa to the bowl. You can use any kind of quinoa here, just make sure it’s fully cooled before adding it to the bowl to ensure the arugula doesn’t wilt. Also, if you’re cooking the quinoa at home, try using vegetable broth instead of water for a more flavorful quinoa.
Next, thinly slice the cucumber and radishes. You can use a sharp chef’s knife, or a mandolin for a closer cut. Add the sliced cucumber and radishes to the bowl, then set the bowl to the side. While we still need to add the mint leaves and crumbled feta cheese, we are going to add those ingredients AFTER the vinaigrette.
Have you ever examined the label of your favorite store-bought vinaigrette? You may be surprised to learn just how much sugar is in a “simple” dressing. Luckily, vinaigrettes are SO easy to make at home, and without all the added sugar. Plus, you probably have all of the ingredients to make this delicious homemade vinaigrette just sitting in your pantry right now!
This vinaigrette recipe uses just five ingredients: red wine vinegar, olive oil, cane sugar, oregano, and pepper. To make this vinaigrette, add all of the ingredients to a mason jar or large glass. If you’re using a mason jar, cover with a lid and shake vigorously until combined. Or use a fork to whisk the ingredients together until smooth. That’s it! This delicious vinaigrette will last up to 5 days covered and refrigerated. Did I mention that it is also a great marinade for shrimp? It’s a win-win!
One of the many great things about this salad is how easy it is to customize. While it’s delicious on it’s own, additions like grilled chicken can transform this recipe from a refreshing side dish to a full meal! Check out a few of my favorite additions below:
- Grilled chicken breast
- Citrus salmon
- Sautéed shrimp
- Walnuts or sliced almonds
There are so many more possibilities but those are just a few of my favorite additions! Not only do they make the dish more filling but also add a serving of protein that goes great with the quinoa and feta cheese.
Summer Salad with Sugar Snap PeasCourse: RecipesDifficulty: Easy
What’s better than a refreshing salad that comes together in just 10 minutes?
- For the Salad
5 cups of arugula, washed
2 cups quinoa, cooked and cooled
2 cups cucumbers, sliced
1 1/2 cups radishes, sliced
1 cup crumbled feta cheese
10-15 mint leaves
- For the Vinaigrette
1/3 cup red wine vinegar
1/4 cup olive oil
1/2 teaspoon oregano
1/2 teaspoon cane sugar
1/4 teaspoon black pepper
- For the Salad
- In a large bowl, add the washed arugula and quinoa
- Slice the cucumbers and radishes, then add them to the bowl
- Set the feta cheese and mint leaves to the side for now
- For the Vinaigrette
- Add all of the ingredients to a mason jar or glass
- Cover and shake if you have a lid, or use a fork to whisk together until smooth
- Pour over the salad, then use tongs to toss to evenly distribute
- To Finish the Salad…
- Once the vinaigrette has been drizzled over the salad, add the crumbled feta and fresh mint leaves
- Use serving tongs to serve the salad, then enjoy!
- Refrigerate the homemade rosemary simple syrup up to 10 days