Recipe: Minty Snap Pea Salad

updated May 28, 2019
Minty Snap Pea Salad
A refreshing snap pea salad with fresh mozzarella, radishes, and lots of fresh mint.

Serves6 to 8

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(Image credit: Joe Lingeman)

This time of year I find myself tossing fresh herbs into practically everything I make. Whether it’s basil, oregano, or parsley, it finds its way into my meals. That’s where this snap pea salad comes in. It embraces the abundance of fresh mint and packs it into a salad that’s equal parts bright and refreshing. Added to the mix are radishes for peppery crunch and balls of fresh, milky mozzarella to bulk things up and make it even more exciting to dig into.

(Image credit: Joe Lingeman)

Your New Favorite Side Dish That Doubles as Lunch

What I love about this recipe is that while it’s simple enough to be served alongside a main dish like grilled meat or fish, it can also hold its own as a light lunch. Tossed in a lemon-Dijon vinaigrette and loaded with fresh chopped mint, this is the kind of salad that deserves a spot at your next barbecue, potluck, or picnic — just be sure to set aside some leftovers for tomorrow.

Minty Snap Pea Salad

A refreshing snap pea salad with fresh mozzarella, radishes, and lots of fresh mint.

Serves 6 to 8

Nutritional Info


  • 1 pound

    sugar snap peas, tough strings removed

  • 3 tablespoons

    olive oil

  • 2 tablespoons

    freshly squeezed lemon juice

  • 1 teaspoon

    whole-grain or regular Dijon mustard

  • 1 teaspoon

    minced shallot

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound

    fresh ciliegine mozzarella cheese (cherry-sized mozzarella balls), halved

  • 1 small bunch

    radishes, thinly sliced (save the tops for another use)

  • 3 tablespoons

    finely chopped fresh mint leaves


  1. Fill a large bowl with water and ice; set aside.

  2. Bring a large pot of water to a boil. Add the snap peas and cook until just tender yet still crisp, about 2 minutes. Drain and immediately transfer them to the ice water. Meanwhile, whisk together the oil, lemon juice, mustard, and shallot in a large bowl. Taste and season with salt and pepper as needed.

  3. Drain the snap peas and slice each in half on the diagonal. Add the snap peas, mozzarella, radishes, and mint to the dressing and toss evenly coat.

Recipe Notes

Storage: Leftovers can be stored in an airtight container for up to 3 days.