Snap Pea, Feta & Cherry Tomato Salad - cooking recipe

Ingredients

1/2 lb snap peas, rinsed, stem ends trimmed (about 2 cups)
1 pint cherry tomatoes, rinsed and halved
salt and pepper
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon oregano leaves, fresh roughly chopped
1/2 cup feta cheese, crumbled (4 ounces)

Preparation

In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc(R) Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
*Substitute snow peas or string beans for snap peas, if desired.