When you plan a wedding in Atlanta on the eve of the Summer Solstice, you know one thing: it will definitely be hot. Despite the nearly 100 degree heat, I decided to have a dinner outside the night before the wedding. We asked a few people to bring dishes and had an intimate potluck style dinner on the porch of a glass treehouse. As hot as it was, salads were definitely the perfect food. So I recreated a sugar snap pea salad from the dinner to share with you. With mint and lemon, this refreshing salad is the perfect thing to eat when it is too hot to turn on the oven.
Sugar Snap Pea Salad with Lemon & Ricotta
1 quart sugar snap peas
juice of 1/2 a lemon
2 oz. ricotta salata, crumbled (feta works well too)
1-2 tbsp extra virgin olive oil
3 tbsp fresh mint leaves, torn
salt and pepper to taste
Rinse and dry sugar snap peas and put in a large bowl. Drizzle olive oil and squeeze lemon juice over the peas. Crumble the ricotta salata into the bowl. Tear the mint into pieces and add to the bowl. Stir to combine. Add salt and fresh cracked pepper to taste. Serve cold.
Makes 4 servings.