Cool, crunchy, and lightly tangy, this refreshing salad combines crisp snap peas and cucumber with a creamy yogurt dressing brightened by white wine vinegar and the subtle spice of caraway. It’s a perfect side for grilled fish, chicken, or summer picnics — simple to prepare and even better after chilling.
INGREDIENTS:
1 cup plain Greek yogurt
1/4 cup white wine vinegar
1 teaspoon caraway seed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 English cucumber, sliced
3/4 pound sugar snap peas, trimmed and halved
METHOD:
In a medium bowl, whisk together the yogurt, white wine vinegar, caraway seeds, salt, and pepper until smooth.
Add the sliced cucumber and halved snap peas, tossing gently to coat.
Cover and refrigerate for at least 30 minutes to let the flavors meld, or up to 8 hours before serving.
SOURCE: Recipe by Dawn Perry
