Strawberry, Snap Pea & Yogurt Salad

Dive into summer with a recipe from Chicago's hottest restaurant
50 Ratings
100% would make again
Strawberry, Snap Pea & Yogurt Salad Recipe
Photo: Brian Willette

Just because you don't live on the West Coast doesn't mean you can't find (or cook) California cuisine that rivals restaurants in the Golden State. Just look to Pacific Standard Time, Chicago's latest opening in the River North district, where this summery salad puts the spotlight on Harry's Berries—a cult favorite family-owned farm. Even if you can't get your hands on them, go gold with the strawberries, as they're the most important part of this sweet, tangy side.

Learn more about Pacific Standard Time.

Strawberry, Snap Pea & Yogurt Salad

Recipe adapted from Erling Wu-Bower, Pacific Standard Time, Chicago, IL

Yield: 2 to 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


½ cup hazelnuts

6 slices nut or grain bread (such as sunflower or walnut)

Olive oil, for drizzling

1 teaspoon honey

2 tablespoons Champagne vinegar

1 shallot, minced

1 thyme sprig, picked and chopped

Salt and pepper, to taste

3 tablespoons hazelnut oil

1 cup snap peas

1 pint market strawberries

1 small mint bunch

Lemon juice, to taste

1 cup plain yogurt

Pinch of sumac


1. Preheat the oven to 400°. Toast the hazelnuts until golden brown, 8 minutes. In the same pan they toasted in, crush them with the back of a sauté pan and set aside. Place the bread slices on a clean baking sheet, drizzle with olive oil and toast in the oven for 2 to 3 minutes. When they are finished, cut the slices in half and set aside.

2. Make the vinaigrette: Combine the honey, vinegar, shallot and thyme, and season with salt and pepper. Let the mixture stand for 5 minutes, then slowly whisk in the hazelnut oil.

3. Bring a pot of salted water to a boil. Drop the snap peas into the water and cook for 2 minutes. As soon as they're done, drain and put them in an ice water bath. While the snap peas are cooling, quarter the strawberries and slice the mint into half-inch strips. Once the snap peas are cool enough to handle, remove them from the ice water and cut into bite-size pieces.

4. In a bowl, toss together the strawberries, snap peas, half of the mint and half of the vinaigrette. Season with salt and pepper, and add more vinaigrette or lemon juice to taste.

5. To serve, spread the yogurt into a large serving bowl or plate to create an even layer. Spoon the strawberries and snap peas over the yogurt, and distribute the remaining mint and hazelnuts over the top. Sprinkle with sumac and serve with the toasted bread.

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