Spring Pea Salad Feta

My kitchen windowsill overflowed with pea seedlings last April, and I kept snipping them into everything from scrambled eggs to pasta. One afternoon I grabbed what I had, some radishes from the farmers market, a block of feta, and threw together something that surprised me with how perfectly the flavors belonged together.

I served this at my first real dinner party, terrified I had not made enough food. Everyone kept going back for small spoonfuls, and the bowl was empty before the main course even hit the table. That moment taught me that simple food, when done thoughtfully, often wins over complicated dishes.

Ingredients

• 1 cup fresh or frozen peas: Fresh peas taste like spring itself, but frozen work beautifully here too, just dont overcook them or they will lose that precious sweet pop
• 6 to 8 radishes, thinly sliced: These add a gorgeous pink color and a peppery crunch that balances the sweetness of everything else, slice them as thin as you can manage
• 2 cups baby arugula or mixed spring greens: Arugula brings a pleasant bitterness that makes the dressing sing, but any tender greens will work in a pinch
• 2 tablespoons fresh mint leaves, roughly chopped: Do not skip this, it makes the whole salad taste brighter and more alive, just tear the leaves with your hands instead of chopping for a more natural feel
• 1/2 cup feta cheese, crumbled: The salty creaminess here is nonnegotiable, it pulls all the fresh vegetables together into something cohesive
• 3 tablespoons extra-virgin olive oil: Use your best olive oil here, it carries the other flavors and you will taste the difference
• 1 tablespoon lemon juice: Fresh squeezed is essential, bottled juice lacks the bright acidity that makes this dressing special
• 1 teaspoon honey: Just enough to balance the acid and bring out the natural sweetness of the peas
• 1 teaspoon Dijon mustard: This helps the dressing emulsify and adds a subtle depth that keeps things interesting
• Salt and freshly ground black pepper, to taste: Season generously, the vegetables need salt to wake up their flavors

Instructions

Blanch the peas:

Bring a small pot of salted water to a rolling boil and drop in the peas, cooking for just 1 to 2 minutes until they turn bright green and tender. Drain them immediately and rinse under cold water to stop them from cooking further.

Prep the vegetables:

In a large bowl, toss together the cooked peas, thinly sliced radishes, handful of arugula, and torn mint leaves until they are evenly distributed.

Make the dressing:

Whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture thickens slightly and looks silky smooth.

Dress the salad:

Pour the dressing over the vegetables and toss gently with your hands, feeling for any dry spots and making sure everything gets coated but not weighed down.

Add the finishing touch:

Sprinkle the crumbled feta over the top and give the salad one last light toss just before serving so the cheese stays in distinct chunks rather than melting into the dressing.

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My friend Sarah texted me the next day demanding the recipe, and now she makes it every Sunday for weekday lunches. It has become the kind of dish I can throw together without thinking, yet it never fails to make people happy.

Make It Your Own

Once I added toasted pine nuts on impulse and the extra richness transformed this into something almost substantial enough for a main course. A handful of shaved Parmesan works beautifully if you are not feeling feta, and during summer I will throw in cherry tomatoes or cucumber when they are at their peak.

Serving Suggestions

This salad pairs perfectly with grilled fish or chicken, but honestly, I have eaten it as a meal with just some crusty bread more times than I care to admit. A crisp white wine like Sauvignon Blanc or a dry rosé makes everything feel like a proper spring occasion.

Timing Your Prep

I like to blanch the peas and slice the radishes in the morning, keeping everything in separate containers in the fridge. When dinner time rolls around, the dressing takes literally two minutes to whisk together and the final assembly happens in the time it takes people to find their seats at the table.

• Toast your nuts in a dry pan while the peas cook for an extra layer of flavor
• Let the salad sit for 5 minutes after tossing to allow the flavors to meld slightly
• Serve this on a platter rather than a bowl to show off those gorgeous colors

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Spring feels too short sometimes, but dishes like this help me hold onto it a little longer. Hope this salad brings some bright green joy to your table.

Recipe FAQs

→ How do I cook the peas for the salad?

Boil peas for 1-2 minutes until tender and bright green, then rinse under cold water to stop cooking and retain color.

→ Can I substitute the feta cheese?

Yes, goat cheese can be used as an alternative to feta for a different creamy texture and flavor.

→ What greens are best for this salad?

Baby arugula or mixed spring greens work well to provide a peppery and fresh base that complements the other ingredients.

→ How should the dressing be prepared?

Whisk together extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified for a balanced, tangy dressing.

→ Are there helpful additions to enhance texture?

Toasted pine nuts or almonds add a pleasant crunch and nutty flavor to the salad.