Radish and pea salad with lemon oregano vinaigrette

1. Prepare the vegetables: Wash and dry the lettuce; chop it into bite-sized pieces. Wash the radishes, and thinly slice them. If the peas are frozen, thaw them in some warm water. (If the peas are fresh, boil some water, add the peas and boil them for about 3 to 4 minutes, until tender and bright green; remove and rinse with cold water.) Zest the lemon.

2. Make the vinaigrette: Chop the fresh oregano. In a canning jar, add 4 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons white wine vinegar, 1/4 teaspoon kosher salt, a generous amount of fresh ground pepper, and fresh oregano. Shake vigorously to combine. (Alternatively, whisk these ingredients together in a bowl.)

3. Assemble the salad: Place lettuce leaves in serving bowls or plates. Top with sliced radishes, peas, beans (if using), crumbled feta, and lemon zest. Drizzle with vinaigrette. Top with fresh ground pepper.