Spring Pea Salad Feta

The farmers market had just opened for the season when I spotted those first bright green peas, still in their pods, nestled beside a basket of radishes with their greens still attached. Something about that combination of grassy sweetness and peppery bite pulled me in. I brought home twice as much as I needed, not really knowing what I would make, but trusting that spring would guide me.

I first made this for a casual Sunday brunch when friends were coming over. The table was cluttered with coffee mugs and half-read newspapers when I set this bowl down. Someone reached for a fork, took one bite, and literally stopped mid-sentence. The conversation turned to the salad instead of our usual weekend catch-up.

Ingredients

• Fresh or frozen peas: If you find fresh peas at the market, shell them yourself. Theres a sweetness there that frozen peas cant quite match, though frozen work beautifully in a pinch
• Radishes: Slice them as thin as you possibly can. I use a mandoline or a very sharp knife. Paper-thin radishes melt into the salad instead of crunching through it
• Baby arugula or spring greens: Arugula adds that peppery kick that plays so well against the sweet peas and creamy feta. Mixed greens work if you want something milder
• Fresh mint: Dont skip this. Mint and peas are one of those classic pairings that just makes sense. I grow it in a pot on my windowsill for moments exactly like this
• Feta cheese: Get the good stuff, ideally in a block and crumble it yourself. The texture is so much better than pre-crumbled
• Lemon juice: Fresh is absolutely essential here. Bottled juice has a flatness that dulls the whole dressing
• Honey: Just enough to take the sharp edge off the lemon and mustard. It balances the dressing without making it sweet
• Dijon mustard: This is what makes the dressing cling to every single pea and leaf. Without it, everything settles at the bottom of the bowl

Instructions

Blanch the peas:

Drop them into boiling salted water for exactly one to two minutes. Watch closely. You want them bright green and tender, not mushy. The moment they look done, drain and plunge into cold water. That shock of cold stops the cooking and locks in that gorgeous green color

Prep the vegetables:

While the peas cool, slice your radishes as thin as patience allows. Wash and dry your greens thoroughly. Wet dressing will slide right off damp leaves. Rough chop the mint. The pieces should be big enough to recognize but small enough to eat in one bite

Whisk the dressing:

Combine the olive oil, lemon juice, honey, Dijon, salt, and pepper in a small jar. Shake it until the mixture turns cloudy and thick. That means its emulsified. Dip a leaf in to taste. Adjust the salt or acid until it makes your mouth water just a little

Combine and dress:

Pile the peas, radishes, greens, and mint into your largest salad bowl. Pour the dressing over everything and toss gently with your hands. You want every leaf coated but not drowning. The peas should glisten slightly

Add the feta and serve:

Crumble the feta over the top and give it one last light toss. Some pieces will break down into the dressing, creating these little creamy pockets. Others stay in bigger chunks. Thats exactly what you want. Serve right away while everything still has that crisp snap

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This salad has become my go-to for spring potlucks because it travels beautifully and never wilts like delicate lettuce salads do. Last year I brought it to Easter dinner and my aunt asked for the recipe before we even finished dessert. Its simple enough for a Tuesday night but special enough for any celebration.

Making It Your Own

Sometimes I add a handful of toasted pine nuts or sliced almonds for crunch. The nuttiness plays so well against the sharp radishes. Other times, when I want more protein, I dice up some avocado or add soft boiled eggs. The creamy elements make it feel more substantial.

What To Serve With It

This pairs beautifully with simply grilled fish or chicken. The brightness of the salad cuts through rich main dishes perfectly. I also love it alongside a frittata or quiche for brunch. Its light enough not to compete but substantial enough to feel like a real part of the meal.

Timing Your Prep

You can blanch the peas and slice the radishes up to a day ahead. Keep them in separate containers in the fridge. The morning of, just wash your greens and whisk the dressing. Final assembly takes literally three minutes. This is what makes it perfect for entertaining.

• Mint can turn brown if cut too far in advance. Wait until the last hour to chop it
• If using frozen peas, theres no need to blanch. Just thaw and pat dry before using
• Leftovers keep for one day, though the radishes will lose some of their crispness

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Every time I make this, I remember that first trip to the farmers market and how uncertain I felt about what to cook. Sometimes the best recipes come from just trusting the season and letting the ingredients speak for themselves.

Recipe FAQs

→ How do I cook the peas for this salad?

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

→ Can I substitute feta with another cheese?

Goat cheese works well as a creamy alternative to feta, offering a milder flavor.

→ What greens pair best in this dish?

Baby arugula or mixed spring greens complement the salad’s fresh and peppery notes perfectly.

→ What dressing flavors are featured here?

The dressing blends extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper for a balanced, tangy finish.

→ Are nuts recommended for added texture?

Toasted pine nuts or almonds add a pleasant crunch when sprinkled on top.