Sugar Snap Pea Sumac Salad

Season: Spring

Aaron Waldkoetter, Owner Services Manager

This crunchy, flavorful salad rings in spring with fresh sugar-snap peas and tasty sumac.


  • 1-1 ½ pounds sugar snap peas
  • Pint of cherry tomatoes
  • 4 ounces Ricotta Salata
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon sumac (plus garnish)
  • Fresh mint


  1. Bring two quarts of salted water to a boil. Fill a bowl with ice water.
  2. Once the water is boiling add sugar snap peas and cook for two minutes. Drain peas and immediately place in ice water.
  3. Remove the peas and dry on a kitchen towel. Once they’ve dried off, cut them on the bias into bite-size pieces. 
  4. Meanwhile combine extra virgin olive oil, lemon juice, vinegar, and sumac in a bowl and whisk together.
  5. Add tomatoes cut in half or quarters, Ricotta Salata cut into small chunks, and sugar snap peas. Toss and garnish with slivers of fresh mint and a sprinkle of sumac.

Adapted from Bon Appétit


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