A Bright Spring Pea and Feta Salad
A fresh and vibrant spring salad of tender peas, crisp radishes, and creamy feta. Tossed with a warm, savory dressing and brightened by mint and chives, it’s a deliciously easy side dish that celebrates early produce.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings 1x
- Category: Recipes
- Method: Boiling and Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound (4 cups) fresh or frozen peas
1 1/2 teaspoons kosher salt (or sea salt)
2 tablespoons olive oil
2 tablespoons finely minced yellow onion (about 1/4 small onion)
1/4 teaspoon Aleppo pepper (or pinch of crushed red pepper flakes)
1 teaspoon white wine vinegar (or lemon juice)
2 to 3 radishes, thinly sliced
1/4 cup packed, chopped fresh mint leaves
1/4 cup chopped chives
2 ounces feta cheese, crumbled
Instructions
Bring a medium pot of water to a boil. Add the peas and salt, and cook for 5 minutes until bright green and firm-tender. Strain immediately and let cool slightly.
In a large bowl, whisk together olive oil, minced onion, Aleppo pepper, and vinegar to make the dressing.
Add the cooked peas and sliced radishes to the dressing, tossing gently to combine.
Stir in the chopped mint and chives. Transfer to a serving bowl and sprinkle crumbled feta over the top.
Notes
If using frozen peas, do not thaw them prior to cooking. Fresh peas can be substituted if in season. This salad can be made a few hours in advance but is best served shortly after adding the feta to preserve texture.
Feta can be swapped with crumbled halal-certified cheese or shaved parmesan for dietary preferences.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
Find it online: https://doughdazzle.com/bright-spring-pea-and-feta-salad/