Spring Pea Radish Feta Salad (Printable)
Vibrant spring peas, radishes, and creamy feta tossed with lemon-herb dressing for a fresh, light Mediterranean dish.
# What You’ll Need:
→ Vegetables
01 - 1 cup fresh or frozen peas
02 - 6–8 radishes, thinly sliced
03 - 2 cups mixed salad greens (arugula, baby spinach)
04 - 2 scallions, thinly sliced
→ Dairy
05 - 3 oz feta cheese, crumbled
→ Herbs
06 - 2 tbsp fresh mint leaves, chopped
07 - 1 tbsp fresh dill, chopped
→ Dressing
08 - 3 tbsp extra-virgin olive oil
09 - 1½ tbsp fresh lemon juice
10 - 1 tsp honey
11 - ½ tsp Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - If using fresh peas, blanch them in boiling water for 1–2 minutes until bright green and tender, then drain and rinse under cold water. If using frozen peas, simply thaw and drain.
02 - In a large salad bowl, combine the peas, radishes, salad greens, scallions, mint, and dill.
03 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to coat all ingredients.
05 - Sprinkle the crumbled feta cheese on top before serving.
# Expert Tips:
01 -
- It comes together in under 20 minutes but looks like something from a fancy restaurant
- The combination of sweet peas, peppery radishes, and salty feta is absolutely addictive
- You can prep everything ahead and toss it right before serving
02 -
- Overdressing this salad is a tragedy, start with half the dressing and add more as needed
- The feta gets soggy if it sits too long in the dressing, so add it right before serving
03 -
- Use a vegetable peeler to shave radishes into translucent ribbons for an elegant presentation
- Save a few whole mint leaves to scatter on top for a restaurant finish