Snap Pea, Feta & Cherry Tomato Salad

From the Clean Home Journal "Here's a summer-fresh salad that works well with any number of main dishes, like our Hawaiian BBQ Tuna Burger with Grilled Pineapple, Pecan-Crusted Chicken and Shrimp or one of our delicious quick-fix sandwiches. Serve this refreshing salad at room temperature or chilled. And don't hesitate to mix in leftover chicken or beef strips."

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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)

Directions

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® 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.