Summer Salad with Feta

There are endless combinations of salads and their accompanying dressings. This salad is great at home because of its bright flavors, colorful palette — and of course, its salty, crunchy bite.

SERVES 6

• 2 cups sugar snap peas, trimmed, thinly sliced on a diagonal into ¹⁄₂-inch (1-cm) pieces
• 12 radishes, thinly sliced
• 4 medium cucumbers, cut into ¹⁄₂-inch (1-cm) pieces
• 1 romaine heart, cut into ¹⁄₂-inch (1-cm) pieces
• 2 stalks celery, sliced into ¹⁄₂-inch (1-cm) pieces
• ¹⁄₂ cup pomegranate seeds
• 6 oz (170 g) feta, crumbled (about 1¹⁄₂ cups)
• 1¹⁄₂ cups torn dill leaves

LEMON VINAIGRETTE

• 2 generous Tbsp fresh lemon juice
• 1 tsp sugar or coconut sugar
• ¹⁄₂ tsp Dijon mustard
• ¹⁄₄ tsp fine sea salt, or to taste
• 3–4 Tbsp oil

Combine vinaigrette ingredients in a small bowl. Layer the vegetables and feta in a large bowl. Pour vinaigrette on top immediately before serving.

(Originally featured in Family Table, Issue 694)