Tomato and Sugar Snap Salad

• 8 ounces fresh sugar snap peas
• 2 medium roma tomatoes, cut into 1/2 inch wedges
• 13 cup sliced red onion
• 2 tablespoons chopped fresh basil or 2 tablespoons parsley
• 12 cup crumbled feta (or roquefort, gorganzola or stilton) or 12 cup blue cheese (or roquefort, gorganzola or stilton)
• salt & freshly ground black pepper

1. Cook sugar snap peas in a vegetable steamer 3 minutes or until crisp-tender.
2. Do not overcook.
3. Rinse peas with cold water until chilled.
4. Drain well and dry.
5. Combine peas, tomato wedges, onions, basil or parsley in a medium bowl.
6. Add salt and pepper to taste.
7. Toss salad gently with 1/4 cup balsamic dressing, or oil and balsamic vinegar.
8. Sprinkle salad with crumbled cheese.
9. Arrange salad on chilled salad plates.

sugar snap peas, roma tomatoes, red onion, fresh basil, feta, salt

Taken from www.food.com/recipe/tomato-and-sugar-snap-salad-395127 (may not work)