Introduction

This vibrant Sugar Snap Pea Salad with Radishes, Feta and Arugula is a celebration of spring’s crispest produce. It delivers a perfect balance of sweet peas, peppery radishes, and creamy feta, all tied together with a bright lemon vinaigrette. After extensive testing, I’ve found this combination to be incredibly versatile, working beautifully as a light lunch or a standout side dish for grilled meats.

Ingredients

The magic of this salad lies in the quality of its fresh components. For the best texture and flavor, seek out the crispest sugar snap peas and the most vibrant, firm radishes you can find.

1 garlic clove, smashed and peeled
3 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp dijon mustard
kosher salt
1/2 cup extra virgin olive oil
freshly ground black pepper
1 lb sugar snap peas, strings removed, cut into 1/2-inch pieces diagonally
1 bunch radishes, trimmed, and sliced thin
2 oz baby arugula (about 2 large handfuls)
4 oz feta, crumbled

Timing

Prep Time	20 minutes
Cook Time	0 minutes
Total Time	20 minutes

Context: This no-cook recipe is about 50% faster than salads that require roasting or blanching components. It’s the perfect make-ahead option for busy weeknights or effortless entertaining, as the flavors meld beautifully when allowed to sit for 30 minutes before serving.

Step-by-Step Instructions

Step 1 — Make the Vinaigrette Base

In a small bowl or a jar with a tight-fitting lid, combine the smashed garlic clove, lemon juice, red wine vinegar, dijon mustard, and a generous pinch of kosher salt. The smashed garlic will infuse the dressing without overpowering it. (Pro tip: Let this mixture sit for 5-10 minutes to allow the acid to mellow the raw garlic flavor).

Step 2 — Emulsify the Dressing

Slowly drizzle in the extra virgin olive oil while whisking vigorously (or shaking the jar) until the dressing is fully combined and slightly thickened—this process is called emulsification. Season with freshly ground black pepper to taste. Unlike a simple oil-and-vinegar mix, this emulsified vinaigrette will cling evenly to every ingredient.

Step 3 — Prepare the Sugar Snap Peas

Remove the fibrous string from each sugar snap pea by snapping off the stem end and pulling down the side. Slice the peas diagonally into 1/2-inch pieces. This diagonal cut increases the surface area for the dressing to adhere to and creates an attractive shape.

Step 4 — Slice the Radishes

Trim the tops and root ends from your radishes. Using a sharp knife or a mandoline, slice them into thin rounds. For a variation, you can also cut them into matchsticks. The thin slices ensure a pleasant crunch without being too bulky.

Step 5 — Combine Vegetables and Arugula

In a large mixing bowl, combine the sliced sugar snap peas, radishes, and baby arugula. In my tests, adding the arugula at this stage, rather than layering it on top later, helps to distribute it evenly throughout the salad.

Step 6 — Dress and Toss

Remove the smashed garlic clove from the vinaigrette. Pour about three-quarters of the dressing over the vegetable mixture. Toss gently but thoroughly to coat everything evenly. This method prevents the salad from becoming soggy, as you can always add more dressing if needed.

Step 7 — Add Cheese and Final Seasoning

Add the crumbled feta to the bowl. Gently fold it into the salad to avoid breaking up the crumbles too much. Taste and adjust seasoning with additional salt, pepper, or the remaining dressing as desired.

Step 8 — Serve Immediately or Rest

For the best texture, serve your Sugar Snap Pea Salad with Radishes, Feta and Arugula right away. However, letting it rest for 20-30 minutes allows the flavors to develop more depth, making it an excellent do-ahead dish.

Sugar Snap Pea Salad with Radishes, Feta and Arugula step by step

Nutritional Information

Calories	~210
Protein	7g
Carbohydrates	12g
Fat	16g
Fiber	4g
Sodium	~320mg

Note: This sugar snap pea salad is a good source of Vitamin C and fiber. Estimates are based on typical ingredients and a single serving size; values may vary depending on specific brands and measurements used.

Healthier Alternatives

Goat cheese for feta — Offers a tangier flavor with slightly less sodium, perfect for those monitoring salt intake.
Quinoa or chickpeas — Add 1/2 cup cooked quinoa or chickpeas per serving to boost plant-based protein and make the salad more filling.
Avocado oil for olive oil — Provides a neutral flavor and a high smoke point, ideal if you prefer a milder dressing base.
Lemon zest + juice — Increase the lemon zest to 1 tablespoon while reducing the oil by 1 tbsp for a brighter, lower-fat vinaigrette.
Mixed greens for arugula — Use a blend of spinach and romaine for a milder pepperiness if arugula is too strong.
Toasted almonds or walnuts — Sprinkle 2 tbsp of chopped nuts on top for added crunch and healthy fats instead of extra cheese.
Plain Greek yogurt — Substitute half the feta with 2 tbsp of plain Greek yogurt for a creamy, high-protein dressing base.

Serving Suggestions

Pair this crisp salad with simply grilled chicken, salmon, or flank steak for a complete, protein-packed meal.
Serve it as a vibrant starter at a spring brunch or luncheon alongside quiche and crusty bread.
Double the recipe to create a stunning, large-format side dish for a picnic or potluck; it travels well in a chilled container.
For an elegant presentation, arrange the dressed vegetables over a bed of arugula on a large platter and top with feta and fresh herbs.
Complement the lemony notes with a crisp, dry white wine like Sauvignon Blanc or a sparkling water with a citrus wedge.
Transform leftovers by stuffing them into a whole-wheat pita with a dollop of hummus for a quick next-day lunch.

This versatile salad shines from early spring through summer. It’s an excellent make-ahead component for weekly meal prep, as the sturdy vegetables hold up better than delicate lettuces.

Common Mistakes to Avoid

Mistake: Skipping the string removal on snap peas. Fix: Always snap the stem and pull the fibrous string down the side; it’s tough and unpleasant to eat.
Mistake: Dressing the salad too early. Fix: Add the vinaigrette just before serving or up to 30 minutes prior to maintain the perfect crunch of your sugar snap pea and radish salad.
Mistake: Not emulsifying the dressing properly. Fix: Whisk the oil in slowly or shake the jar vigorously, as instructed in Step 2, to create a cohesive vinaigrette that clings instead of pooling.
Mistake: Using a dull knife to slice radishes. Fix: A sharp knife or mandoline ensures clean, thin slices without crushing the radishes, which can release excess water.
Mistake: Over-salting before adding the feta. Fix: Remember that feta is salty; season the dressing and vegetables lightly, then do a final taste after adding the cheese.
Mistake: Crowding the bowl when tossing. Fix: Use a bowl that’s 2-3 times larger than the volume of ingredients to ensure even coating without bruising the arugula.
Mistake: Storing dressed salad with the garlic clove left in. Fix: Always remove the smashed garlic after infusing the dressing to prevent an overpowering, bitter flavor from developing overnight.

Storing Tips

Fridge: Store undressed salad in an airtight container for up to 3 days. Keep the dressing separate in a sealed jar. The dressed salad is best consumed within 24 hours but will remain safe to eat for up to 2 days, though the arugula will wilt.
Freezer: Freezing is not recommended for this fresh salad. The high water content in the vegetables causes significant texture loss and sogginess upon thawing, preserving less than 50% of the desired crispness.
Reheat: This is a no-cook, cold salad. Do not reheat. If stored in the fridge, let it sit at room temperature for 10 minutes before serving to brighten the flavors.

For optimal food safety, always store your salad below 40°F. In my tests, pre-chopped vegetables stored separately maintained their freshness and crunch for up to 5 days, making this an efficient component for weekly meal assembly.

Conclusion

This Sugar Snap Pea Salad with Radishes, Feta and Arugula is a masterclass in texture and fresh flavor, requiring zero cooking for maximum convenience. Its vibrant colors and make-ahead nature make it a reliable choice for any gathering. For another bright side dish, try this Greek Lemon Rice Recipe. Give this recipe a try and share your creation in the comments below!

Frequently Asked Questions

How many servings does this sugar snap pea salad recipe make?

This recipe yields approximately 4 servings as a substantial side dish or 2 servings as a main course salad. Serving size can be adjusted based on whether it’s part of a larger meal spread or a standalone lunch. For a potluck, I recommend doubling the recipe as it’s always a crowd-pleaser.

What can I use if I don’t have red wine vinegar for the dressing?

You can substitute an equal amount of white wine vinegar, champagne vinegar, or even apple cider vinegar. White wine vinegar is the closest match in acidity and flavor profile. Avoid balsamic vinegar as its strong flavor and dark color will overpower the salad’s bright, fresh character.

Why did my sugar snap peas become soggy after storing the salad?

This happens because the salt and acid in the dressing draw moisture out of the vegetables over time. To prevent sogginess, always store the undressed salad and vinaigrette separately, combining them no more than 30 minutes before serving. As noted in the Storing Tips section, the dressed salad is best enjoyed within 24 hours for optimal texture.