Snap Pea and Cucumber Salad with Cherry Tomatoes
1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
2 tablespoons fresh lemon juice (from 1/2 large lemon)
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
1For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
2 For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
3 Pour the dressing over the salad and toss until coated.
4 Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.