Spring Pea Salad Feta (Printable)
A bright mix of peas, radishes, greens, and feta with a lemony herb dressing.
# What You’ll Need:
→ Vegetables
01 - 1 ½ cups fresh or frozen spring peas
02 - 1 cup thinly sliced radishes (about 6–8 radishes)
03 - 2 cups baby arugula or mixed spring greens
04 - 2 tablespoons chopped fresh mint leaves
05 - 2 tablespoons chopped fresh parsley
→ Cheese
06 - ½ cup crumbled feta cheese
→ Dressing
07 - 3 tablespoons extra virgin olive oil
08 - 1 tablespoon freshly squeezed lemon juice
09 - 1 teaspoon lemon zest
10 - 1 teaspoon honey
11 - ½ teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - If using fresh peas, bring a medium pot of salted water to a boil. Add peas and cook for 2–3 minutes until tender and bright green. Drain and immediately transfer to an ice bath to cool. Drain well. Skip this step if using thawed frozen peas.
02 - In a large salad bowl, combine peas, sliced radishes, arugula or greens, mint, and parsley.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Drizzle the dressing over the salad and toss gently to combine.
05 - Sprinkle crumbled feta on top and serve immediately.
# Expert Tips:
01 -
- It comes together in under 20 minutes but tastes like something from a fancy farm to table restaurant
- The sweet crunch of raw radishes against creamy feta is the kind of contrast that makes people ask for seconds
02 -
- The dressing should be made just before serving because the lemon loses its brightness after sitting too long
- Dont skip the ice bath for fresh peas or theyll keep cooking and turn sad and gray
03 -
- Use a vegetable peeler to shave thin ribbons of radish for a more elegant presentation
- Let the dressed salad sit for 5 minutes before serving to allow flavors to meld