This crisp salad will cool you down on a hot summer’s day.
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley and French tarragon
1 cucumber, sliced
¾ pound sugar snap peas, trimmed and halved
Sea salt and fresh ground pepper
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.