Sugar Snap Peas With Yogurt, Feta and Dill Recipe (2024)

We picked the last of our snap peas two days ago. Our growing season is April and May after which it is too hot for them to produce. I harvested so many this year that I blanched them for exactly 1 1/2 minutes, plunged them in ice water, patted them dry, froze them in a single layer on baking sheets and then put all of them in a gallon freezer bag. Don't cut them in half if you're going to freeze them. I add the frozen peas to cooked dishes such as pot pies and stir-fries.

MICROWAVE sugar snap peas for very brief increments of time, until preferred texture is achieved, which is determined by tasting after each brief cooking interval. Use microwave increments of 1 minute, or 30 seconds, depending on quantity of pea pods. Add a sprinkling of cold water, followed by a thorough sprinkling of salt, before starting to microwave. Perfect done-ness is easily achieved: no plunging in ice water, no subsequent drying and no pot to clean. Delicious recipe made easier.

That was one of my favorite Springs salads ever. The combination of the yogurt and feta with the oil had a wonderful texture. We added cucumbers and many other herbs..very fresh and alive..thanks !

Great recipe. I made a thick dressing with the yogurt, feta, lemon zest and mint, added half a tsp of maple syrup to it. Served it over the salad. People loved it.

Fresh and delicious! I made this with the suggested alternate, radishes, because I had just come from the market with sugar snaps, radishes, and scallions, all gorgeous and fresh. I followed the recipe scrupulously otherwise. I chopped a large tumble of basil, parsley, chives, and tarragon, not holding back on quantity, and I suspect the dill could be omitted if other herbs are available.

I have a great crop of sugar peas this spring in IN. I have found that pouring boiling water from my electric teapot over the whole peas in a bowl and leaving for about 2 minutes then rinsing them in cold water or plunging in ice water works amazingly well and requires no stress about overboiling the peas. I also use this method for broccoli from the garden that I use in salads. In this case I do cut the broccoli in bitesize pieces. Works for me!

Very nice flavors. Would add another clove of garlic next time. FYI the estimated time of 20 minutes is quite aspirational without a sous chef.

I added the dill to the smaller yogurt / feta bowl in Step 4 instead which is now going to be my go-to dip for the summer!

Absolutely excellent. Very rarely do I make a recipe exactly as written, just can't seem to avoid tweaking. But made this pretty much exactly as presented (salted the cooking water instead of the ice water, that's the only change I made--I recommend that).

I followed the recipe but doubled all parts because we had so many snap peas. Added a cucumber as well as a fennel bulb. The ice cool down made the peas so crispy. My only complaint was that every bite had the sweet taste of the sugar snap peas. Next time I would add radishes, both for color and for more of a variety in the taste.

Superb! I used a freshly grilled pizza - plain- as the tray. Then spread the whipped yogurt on top and piled the pea salad on top of that cut it into squares or triangles as you please and eat it like a pizza.Great way to use snap peas from the garden.

Fantastic! Blanch the peas, they’re delicious. I used chervil, cilantro, and basil in place of dill, and radish in place of fennel. I also added Persian cucumber. Filling, bright, flavorful.

The profile here is great! I didn't blanch the peas; the sweetness balances the yogurt perfectly, and there was no extra liquid to break the dairy. If you can find Hakurei turnips in your region, they function like radishes and are great with the peas. I served it with grilled chicken and garlic scapes. A really lovely, fresh salad to bridge spring and summer!

Absolutely love. We didn't have enough snap peas, so we mixed in cucumber and it was GREAT. We also didn't have dill, I would still rate it 10/10. Perfect pairing for our chicken gyros. Now in my rotation, thank you!

Good but kind of finnicky - I'd probably simplify this dish a bit if it wasn't a special occasion i.e. just mix the yogurt in instead of leaving it separate for serving for example.

Made this for Easter and it was a huge crowd pleaser! My family requested it for all future holidays. I made the recipe exactly as instructed and used mint as the herb. I made this ahead of time and it did start releasing moisture so I’d suggest putting the veggies in the lemon oil dressing within 15-20 min of serving. Will try without blanching next time to cut down on time. Worth the effort if bringing for potluck or as main dish salad with a protein

Tasty, but not worth the effort.

Loved it! Used radishes instead of fennel and it was perfect.

Could you make this ahead and just assemble at the last minute?

Cut the oil in half.

Easy and showed promise when served in a pretty bowl. But the veggies (and yogurt) quickly started releasing moisture so in no time this was a drippy, fairly bland mess of a dish.

And why would we blanche the sugar snaps? Am I the only one that likes them raw! Very nice salad, I served with two soft boiled eggs. I agree that the yoghurt mix could be sweetened slightly but otherwise, very tasty and refreshing.

My husband loves this recipe. It's almost like Indian Raitha (an unsweetened yogurt dish), but the feta differentiates it. I added celery, radishes, cucumber and lots of dill - no lemon zest and a dash of sugar, salt and pepper. Be careful with the salt. Feta adds a lot.

Delicious. 20 minutes is definitely aspirational but it's worth it.

I loved this so much. Goes perfectly with a simple baked salmon.