This recipe is so easy to make and is super fresh with the sugar snap peas and dill. The dressing is very simple and flavor really comes from the lemon juice and zest. It brings out the brightness and fresh flavors of the vegetables rather than overwhelm.
I've had dill in dishes, but I don't think I've ever cooked with dill before. So this salad appealed to me as an opportunity to do so. This recipe uses a good amount of dill with 1/4 cup. I think dill has a lemony & mild flavor so it wasn't too much. And most of the dill ends up sticking to the plate rather than making it to your mouth, so you want a lot to taste the dill.
Persian cucumbers are great because they really don't have any seeds and require less chopping because of their petite size.
I wanted a little more dimension to the salad so I added cubed ricotta salata cheese. It's similar to feta in texture but has a milder flavor and is not as salty. I first had this cheese in a salad at an Italian restaurant and really liked finding an alternative to feta.
I never really noticed dill's flavor before, so I'm glad I tried this salad & hope to learn of more ways to use it.
My Rating (out of 5): 3
