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Nicole Phillips

Latest posts by Nicole Phillips (see all)

• Sugar Snap Pea & Radish Salad – July 31, 2026
• Fairy Bread Shortbread Cookies – July 8, 2026
• Cast Iron Potato & Rosemary Pizza – November 17, 2025

This Sugar Snap Pea and Radish Salad is all about crisp, fresh vegetables that shine with minimal effort. Sweet sugar snap peas, peppery radishes, juicy tomatoes, creamy feta, and fragrant dill come together with just olive oil and flaky salt for a salad that’s simple, satisfying, and full of texture.

As a new mum, I’m always looking for recipes that are delicious, filling, and realistic to make in short bursts of time. Sometimes I only have five-minute windows between everything else that’s going on, and salads can easily end up wilted or forgotten halfway through. Thankfully, this Sugar Snap Pea and Radish Salad is the opposite. It comes together quickly, stays wonderfully crisp, and feels like exactly the kind of nourishing meal I want to eat when I need something fresh without a lot of fuss.

The best part? The vegetables really are the stars. There’s no complicated dressing competing for attention—just good olive oil, flaky salt, and fresh seasonal produce that speaks for itself.

Sugar Snap Pea and Radish Salad

Easy to make crunchy fresh salad

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, First course, Salad

Cuisine American, Australian

Servings 3 people

Calories 185 kcal

Equipment

• 1 mandoline slicer

Ingredients

  

• 8 oz sugar snap peas 35-50 pods give or take
• 2 radishes I used the standard red globe radishes to give a nice color contrast, but any kind will do
• 8 oz cherry tomatoes I used about half of a medley package
• 1 oz crumbled feta
• 1 sprig fresh dill
• 1 tbsp olive oil
• 1/8 tsp salt

Instructions

 

• Trim the sugar snap peas, then use a small knife to carefully slice along the flatter seam of each pod. Open them just enough to reveal the peas inside while keeping the pod intact.
• Using a mandoline, thinly slice the radishes.
  
• Halve or, if they’re a little larger, cut the tomatoes into thirds, keeping their round shape.
• Tear the dill into small sprigs with your hands.
• Crumble the feta by hand.
• Combine the sugar snap peas, radishes, tomatoes, dill, and feta in a large bowl. Drizzle generously with extra virgin olive oil, season with flaky salt, and gently toss to coat.
• Finish with a few extra sprigs of dill and your favourite garnish. Edible marigolds add a beautiful pop of colour.
I wanted the vegetables to be the star of this salad, so I kept the dressing intentionally simple with just olive oil and salt. If you prefer, you could finish it with a squeeze of lemon, a light vinaigrette, or your favourite dressing.

Keyword salad, sugar snap pea

Loved this recipe? Don’t forget to follow along on Nicole Cathrine for more snack ideas that will be loved by all!