Tomato and Snap Pea Salad

BY: PIERCE ABERNATHY

This recipe serves 4 people.

INGREDIENTS

1 pound snap peas, trimmed and cut into 1-inch pieces on the bias

1 pound ripe tomatoes of your choice, cut into wedges

½ cup olive oil

2 Meyer lemons

¼ cup Meyer lemon juice 

1 teaspoon white balsamic or white wine vinegar 

1 teaspoon salt

1 teaspoon sugar 

Mint, roughly torn, to serve

Urfa pepper, to serve 

DIRECTIONS

Add the snap peas and tomatoes to a medium bowl. 

Add the olive oil, the zest of 1 lemon, ¼ cup of lemon juice from both lemons, vinegar, salt, and sugar to a glass measuring cup and whisk to combine. 

Add the vinaigrette to the snap peas and tomatoes and toss to combine.

Garnish with torn mint and Urfa pepper and serve immediately.