Spring Pea Salad Feta (Printable)
Vibrant mix of peas, radishes, feta, and zesty lemon-herb dressing ideal for a light, fresh dish.
# What You’ll Need:
→ Vegetables
01 - 1 ½ cups fresh or frozen peas
02 - 6–8 radishes, thinly sliced
03 - 2 cups baby arugula or mixed spring greens
→ Cheese
04 - ½ cup feta cheese, crumbled
→ Herbs & Aromatics
05 - 2 tablespoons fresh mint, chopped
06 - 2 tablespoons fresh dill, chopped
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh 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 - Bring a small pot of salted water to a boil. Add peas and blanch for 1–2 minutes until bright green and just tender. Drain and rinse under cold water to cool.
02 - In a large salad bowl, combine blanched peas, sliced radishes, arugula (or spring greens), mint, and dill.
03 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Sprinkle with crumbled feta, toss lightly, and serve immediately.
# Expert Tips:
01 -
- The sweetness of peas against the peppery bite of radishes creates that perfect balance that keeps you going back for just one more bite
- This comes together in under 20 minutes but looks elegant enough for company, making it my secret weapon for unexpected guests
02 -
- The key is not to overdress the salad, start with less dressing than you think you need and add more gradually
- This salad tastes best at room temperature, so take it out of the fridge about 15 minutes before serving
03 -
- Use a vegetable peeler to shave the radishes into paper thin ribbons for a more elegant presentation
- Let the dressed salad sit for 5 minutes before serving to allow the flavors to develop