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Grilled Snap Pea Salad with Feta

Recipe courtesy of Andy Liang for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Andy Liang for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Grilled Snap Pea Salad with Feta

Name: Grilled Snap Pea Salad with Feta
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 2 pounds sugar snap peas, ends trimmed; 1 9-ounce jar marinated feta in oil, drained, oil reserved; Kosher salt and freshly ground pepper; 2 red bell peppers; 1/2 red onion, thinly sliced; Grated zest of 1 lemon, plus more for topping, plus 1/4 cup fresh lemon juice

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Level: Easy

Total: 35 min
Active: 35 min

Yield: 6 servings

This salad marries a Greek-style green bean salad with a summer grill. The sugar snap peas are coated in the flavorful oil of marinated feta and kissed by a hot grill until tender and slightly charred. Thinly sliced roasted red pepper and red onion are added for pops of color and fresh flavor. All the vegetables are tossed in a bright and zesty lemon vinaigrette using the oil from the marinated feta, plus more crumbled feta and lemon zest for garnish.

Level: Easy

Total: 35 min
Active: 35 min

Yield: 6 servings

Ingredients

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2 pounds sugar snap peas, ends trimmed

1 9-ounce jar marinated feta in oil, drained, oil reserved

Kosher salt and freshly ground pepper

2 red bell peppers

1/2 red onion, thinly sliced

Grated zest of 1 lemon, plus more for topping, plus 1/4 cup fresh lemon juice

Directions

Preheat a grill to medium-high. Toss the sugar snap peas, 2 tablespoons oil from the feta, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spread the snap peas in a grill basket; place on a baking sheet and set aside. Cut the red bell peppers into quarters; remove the stems and seeds.
Grill the snap peas in the grill basket, tossing occasionally, until crisp-tender and slightly charred, 3 to 4 minutes. Remove from the grill and return the basket to the baking sheet. Allow to cool to room temperature. Meanwhile, grill the bell peppers, skin-side down, until blistered, about 5 minutes, adjusting the heat as needed. Remove to a bowl and cover with plastic wrap or a plate. Let sit at room temperature, about 15 minutes. Uncover, then peel off and discard the skin; cut the flesh into thin strips.
Meanwhile, soak the red onion in a bowl of ice water for 10 minutes. Drain, blot dry and set aside. Whisk 6 tablespoons oil from the feta jar, the lemon zest and juice, 1/2 teaspoon salt and few grinds of pepper in a large bowl until smooth.
Add the sugar snap peas, roasted pepper strips, 1/2 cup crumbled feta and the red onion to the bowl. Toss to coat, taste and adjust the seasoning with salt and pepper. Transfer to a serving platter and sprinkle with 2 more tablespoons crumbled feta and more lemon zest.