Team building, cooking events, catering, parties, and classes in the San Francisco Bay Area

Chopped Salad with Cucumber, Snap Peas, Mint and Feta Cheese

Yield: 6 servings

  • 2 Little Gem lettuces, or 1 larger heart of romaine, or other fresh, crisp salad greens
  • 1/2 bunch mint
  • 1/8 cup chopped cilantro, leaves and tender stems (optional)
  • 2 Persian cucumbers, or half of an English cucumber
  • 1 cup snap peas
  • 1/2 cup feta cheese (I like French feta)
  • 1/4 cup pitted Kalamata olives, or other olives you like
  • Extra-virgin olive oil to taste
  • Freshly squeezed lemon juice to taste (probably about 1 lemon)
  • Salt and freshly ground pepper
  • If in season: 1/2 cup cherry tomatoes

Trim, sliver and wash the lettuce, spin dry. Add to a large salad bowl.

Pick the mint leaves from the stems and thinly sliver. Add to the bowl. Cut the washed cucumbers into ¼-inch dice (no need to peel).

String the snap peas if necessary, and trim. Ready a big bowl of ice water. Choose a large enough strainer to hold the peas, and a pot large enough to plunge the strainer into. Bring the pot of water to the boil, salt it well, and immerse the peas, in their strainer, for 20 seconds. Remove and immediately shock in the ice water to stop the cooking. As soon as they are cooled, remove from the water and drain. Cut crosswise into thin slices. Add to the bowl of salad. Add the olives, and if you have them, the tomatoes.

Press the feta cheese through a mesh grate (for instance a wire cooling rack) to crumble it. Add to the bowl. Dress the salad with enough olive oil to lightly coat it when you toss together. Squeeze enough lemon juice to make it pleasantly tart. Season with salt and freshly ground black pepper, and serve.