Cucumber Snap Pea Salad Recipe | Fresh Tastes Blog | PBS Food

Prepare Cucumber Snap Pea Salad

Cucumber Snap Pea Salad recipe

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For the most part, lettuce is a vegetable I consume because I feel like I should, not because I want to. It’s not that there’s anything wrong with the vegetable, it’s just that it’s so often used as a filler in salads when all you really want is all the other stuff that goes into it. “Green salads” are probably the biggest offender and I’d rather skip a meal than subject myself to the tedium of eating a flavorless bowl of leaves.

That being said, I love green vegetables and I certainly don’t have anything against salads, which is why I came up with my version of the green salad. With shades of green that span the hue and a symphony of textures and flavors, each bite is different from the last, making it fun to eat and delicious.

First there’s the crisp sweetness of the snap peas and then the mellow crunch and verdant flavor of the cucumber, which are highlighted by the fresh flavor of the mint and accented with sharp crumbs of feta. While the ingredients are simple, there are a few techniques that make a big difference, which is why I’ve prepared the quick video below. Don’t worry though, it’s easy and only takes a little longer than the two minute video to make.

Cucumber Snap Pea Salad



  • 100 grams sugar snap peas, trimmed
  • 130 grams Lebanese or Japanese cucumbers (about 2 cucumbers)
  • 10 grams fresh mint (about 1/4 cup) small leaves only
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • black pepper
  • 30 grams feta cheese


  1. Prepare a bowl of ice water.
  2. Bring a pot of salted water to a boil and add the snap peas. Cook for 1 minute, stirring constantly and then drain and dump the peas into the ice water to stop the cooking and set the color.
  3. Cut the snap peas in half at a 45 degree angle. Cut the cucumbers at a 45 degree angle, turning it a quarter turn after each cut.
  4. Add the snap peas, cucumber and mint to a bowl.
  5. In a small bowl, whisk the lemon juice, olive oil and salt together.
  6. Pour the dressing over the vegetables and toss to coat. Grind some black pepper on top and then add half the feta. Toss to distribute evenly.
  7. Plate the salad and sprinkle on the rest of the feta. This salad needs to be served immediately or the lemon juice will make the snap peas lose their color.

Yield: 2 servings

Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

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