Blistered Snap Peas with Salami and Feta

Charring snap peas on one side only gives them a smoky flavor while keeping the texture crunchy--an amazing combination in this salad.

Slideshow: More Pea Recipes
  • Total Time:
  • Servings: 4
KEY: Grilling/Barbecuing, Summer, Fast, Staff Favorites, Side Dishes, Dinner, Salads

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  • 1 pound sugar snap peas, trimmed
  • 3 tablespoons extra-virgin olive oil
  • Salt
  • Pepper
  • 1 1/2 tablespoons sherry vinegar
  • 2 cups baby arugula
  • 2 ounces thinly sliced salami, cut into matchsticks
  • 1/2 cup crumbled feta cheese (2 ounces)

How to make this recipe

  1. Light a grill. In a large bowl, toss the snap peas with 1 tablespoon of the oil and season with Salt Pepper. Spread the snap peas on a perforated grill pan and grill over high heat until lightly charred on one side, 1 to 2 minutes. Return the snap peas to the bowl and toss with the vinegar and the remaining 2 tablespoons of oil; season with salt and pepper.
  2. Mound the arugula in a shallow bowl and make a well in the middle. Mound the snap peas in the well and top with the salami and feta. Serve.


The snap peas can also be blistered in a hot cast-iron skillet over high heat for 2 minutes.

Contributed By Photo © Nicole Franzen Published August 2015

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1038955 recipes/blistered-snap-peas-salami-and-feta 2015-07-20 Gabrielle Quiñónez Denton, Greg Denton 4|grilling-barbecuing|summer|fast|staff-favorite|side-dishes|weeknight-dinner|salads august-2015 recipes,blistered-snap-peas-salami-and-feta 1038955