Salad:

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 C. sugar snap peas, sliced lengthwise

1 C. snow peas, sliced lengthwise

1 large cucumber, peeled, seeded, and cut into 3/4-inch chunks

1/2 medium Vidalia onion, diced (about 1/2 C.)

3 whole-wheat pita rounds

2 tsp. extra-virgin olive oil

Salt and pepper

4 oz. feta cheese, crumbled

 

Lemon-Tarragon Vinaigrette:

1 large lemon

2 cloves garlic, minced

1/4 C. olive oil

1/4 C. minced fresh tarragon leaves

Salt and pepper

 

In a medium saucepan over high heat, cook beans and peas in salted boiling water for 2 minutes, until just tender. Drain and rinse in cold water. Pat dry. Heat a grill or grill pan to medium-high heat. Brush pitas with olive oil; spinkle with salt. Grill about 1 minute per side, turning once. Tear into 1-to-2-inch chunks. For vinaigrette: Grate lemon zest and squeeze juice. Combine with remaining ingredients; whisk.

4. In large serving bowl, combine beans and peas, cucumber, onion, pita chunks, vinaigrette, and feta. Season with salt and pepper; let sit 10 minutes to combine flavors.  Tip: If the grill isn’t fired, just toast the pita rounds in a 350 degree oven for about 15 minutes.