Snap Pea, Feta & Cherry Tomato Salad

• 1/2 lb snap peas, rinsed, stem ends trimmed (about 2 cups)
• 1 pint cherry tomatoes, rinsed and halved
• salt and pepper
• 1/4 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon oregano leaves, fresh roughly chopped
• 1/2 cup feta cheese, crumbled (4 ounces)

1. In a saucepot bring 2 quarts of water to a boil. Add the snap peas and boil 3-5 minutes, until peas are just cooked. Strain the snap peas in a colander in the sink and rinse under cold water until cool. Drain excess water.
2. Place the snap peas and all other ingredients except the feta cheese in a large bowl and toss gently with a large mixing spoon or spatula. Add the feta cheese and cover with plastic wrap or place in a Ziploc(R) Brand Container with Snap 'n Seal Lid and refrigerate until ready to serve.
3. Chef's Note: While storing whole tomatoes, keep them at room temperature for optimum flavor and texture until ready to use. Tomatoes tend to lose their flavor and develop a mealy texture when stored in the fridge for a long time. Cut tomatoes stored in the fridge should be used promptly.
4. *Substitute snow peas or string beans for snap peas, if desired.

peas, cherry tomatoes, salt, balsamic vinegar, extra virgin olive oil, oregano, feta cheese

Taken from www.food.com/recipe/snap-pea-feta-cherry-tomato-salad-243674 (may not work)