Sugar Snap Pea & Tomato Salad with La Favorita Balsamic Vinegar



  1. Bring a pot of salted water to a boil, and prepare an ice bath. Cook the sugar snap peas until bright green and still slightly crunchy, 1-2 minutes. Drain and transfer to the ice bath to rapidly cool. Once cool, drain and pat dry. Remove the string along the pea pod and cut into thirds.
  2. Toss the tomatoes, onion, snap peas, and balsamic vinegar in a bowl. Drizzle with olive oil and season to taste with fleur de sel and freshly cracked pepper. Allow to sit for at least five minutes, but up to a few hours to let the flavors come together. Makes an excellent side dish for grilled meat and fish.

Recipe inspired by Serious Eats

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