Spring Pea Salad Feta

Standing at the farmers market last weekend, I spotted these impossibly green sugar snap peas and couldn't resist grabbing two overflowing bags. The woman selling them told me they'd been picked that very morning, and something about that fresh, grassy smell made me want to eat them right there. Instead, I hurried home to create something that would let those peas shine alongside the first radishes of spring.

Last Sunday, my neighbor came over with a bag of radishes from her garden and we ended up making three different versions of this salad before settling on this one. We sat on her back porch eating it straight from the bowl, and she kept saying she'd never liked radishes until that moment. Sometimes the simplest combinations are the ones that make people stop mid bite and really taste what they're eating.

Ingredients

• Fresh or thawed frozen peas: Fresh peas are worth seeking out at spring markets, but frozen work beautifully here too. I've found that giving frozen peas a quick rinse under cold water helps them stay bright green and crisp.
• Radishes: Their peppery bite cuts through the creamy feta and sweet peas perfectly. Slice them as thin as you can for the best texture.
• English cucumber: I prefer English cucumbers for their tender skin and fewer seeds, but regular cucumbers work if you peel them first.
• Mixed baby greens: Arugula adds a lovely peppery note while spinach keeps it mild. Whatever you choose, make sure the greens are fresh and not wilted.
• Crumbled feta cheese: The salty creaminess here is essential. Room temperature feta crumbles more easily and distributes better throughout the salad.
• Fresh mint and dill: These two herbs together make the salad taste impossibly fresh. Don't be tempted to use dried herbs here.
• Lemon-honey dressing: The honey mellows the lemon just enough while the mustard helps everything come together into a silky emulsion.

Instructions

Prepare your vegetables:

Slice the radishes as thinly as possible and dice the cucumber into small, bite-sized pieces. If using fresh peas, give them a quick blanch in boiling water for 30 seconds then plunge into ice water.

Make the dressing:

Whisk the olive oil, lemon juice, honey, mustard, salt, and pepper until the mixture thickens slightly and becomes cloudy. Taste and adjust the honey if you want it sweeter.

Combine and toss:

Gently toss the vegetables and greens with just enough dressing to coat everything lightly. You might not need all of it, which is perfect for saving in the fridge for tomorrow.

Add the finishing touches:

Fold in the feta and herbs at the very end so they don't get lost or bruised. I like to leave some larger chunks of feta visible for pretty presentation.

Save

This salad has become my go-to for impromptu spring gatherings, and I've started keeping all the ingredients on hand for when friends drop by unexpectedly. There's something about the way the mint brightens everything up that makes people pause mid conversation and ask what makes it taste so special.

Making It Your Own

Sometimes I add thinly shaved radishes on top for extra color, or swap in goat cheese when I want something milder than feta. The beauty of this salad is how well it adapts to whatever spring vegetables look best at the market.

Serving Suggestions

This salad pairs beautifully alongside anything grilled, especially fish or chicken. I've also served it as part of a larger spread with hummus and warm pita for a light dinner that feels elegant without any heavy cooking.

Getting The Right Texture

The contrast between crisp radishes, tender peas, and creamy feta is what makes this salad sing. Keep everything cold until the very last moment, and resist the urge to add more dressing than necessary.

• Toast a handful of sunflower seeds for extra crunch if you want more texture
• Add sliced avocado for a creamy element if you're not serving it right away
• Keep the ingredients separate until serving time for the freshest results

Save

I hope this bright, crunchy salad finds its way to your table soon. There's something so nourishing about eating food that tastes exactly like the season it was made in.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, thawed frozen peas work well and retain their sweetness and texture in this salad.

→ What can I substitute for feta cheese?

Goat cheese or ricotta salata are great alternatives that maintain the creamy, tangy character.

→ How should I store leftovers?

Keep leftovers covered in the refrigerator and consume within a day for best freshness.

→ Can I add nuts or seeds for extra texture?

Sprinkling toasted almonds or sunflower seeds adds a pleasant crunch and complements the flavors.

→ Is this salad suitable for gluten-free diets?

Yes, the ingredients are naturally gluten-free, making this salad safe for gluten-sensitive diets.