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Sugar Snap Pea Salad with Lemon Vinaigrette

Rachel Quenzer
This is the perfect salad for summer.Kick off the season with this delicious, fresh, Snap Pea Salad with Lemon Vinaigrette dressing and eat it all summer long. 
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Chill 30 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4


Salad Ingredients

  • 20 oz Sugar Snap Peas
  • 2 cups of cucumbers, chopped in quarters
  • 2 cups cherry tomatoes, chopped in quarters
  • 1 cup of bacon, chopped

Lemon Vinaigrette Ingredients

  • 1 cup of olive oil
  • 1/3 cup champagne vinegar
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. Dijon mustard
  • 1 tsp. garlic, pureed You can buy this in puree form to save time or do it yourself in a food processor
  • 1 tsp. oregano, dried
  • 1/2 tsp. pepper
  • 1/2 tsp. onion powder


  • Boil 5 cups of water. Once boiling, add your sugar snap peas and cook for no longer than 5 minutes. You want the peas cooked well but still crisp to give you a nice crunch.
  • Chill the peas in the refrigerator. This salad should be severed cold.
  • Mix together all the ingredients for your dressing and chill. This dressing will get a bit better with age so if you make it the night before you need it, it will give the flavors a chance to really work together. 
  • Cook bacon and then chop into bite-sized pieces. Set aside. If you’re making this early or the night before you can also chill it.
  • Cut cherry tomatoes and cucumbers.
  • To serve to a large group, combine the vegetables, add dressing and mix well. Top with bacon and cheese as desired.
  • To serve to individuals, section the vegetables out onto the plate. The sugar snap peas should be in the middle and be more abundant. Add tomatoes and cucumbers to the sides. Drizzle dressing onto the salad. Top with bacon and cheese.
  • Top with additional salt and pepper as desired.
Keyword Lemon Vinaigrette, Snap Pea salad