Save This dish highlights tender blanched peas combined with crisp radishes and peppery greens. Fresh herbs like mint and dill add an aromatic punch, balanced by a zesty lemon and olive oil dressing. Crumbled feta adds creamy, salty notes, making this salad a bright and light choice for spring. Preparation is quick, requiring minimal cooking and simple assembly, perfect for easy meals or elegant sides. Enjoy with grilled fish or chicken, or customize with nuts or alternative cheeses for varied textures and flavors.
My friend Sarah brought this salad to a picnic last spring and I literally couldn't stop eating it. The sweetness of the peas against the sharp radishes made so much sense together. I've been making it constantly since, especially when I need something that feels like sunshine on a plate.
Last month I made a huge bowl for my sister's baby shower and three different people asked for the recipe before lunch was even over. My mom who usually says salads are just rabbit food went back for seconds and took some home.
Ingredients
- Fresh or frozen peas: Blanching frozen peas for just a minute brings back that sweet garden taste. I've used both and honestly the difference is minimal when they're this fresh.
- Radishes: Thin slices are key here. A mandoline or sharp knife makes all the difference in getting those delicate, almost transparent rounds.
- Baby arugula: It adds this lovely peppery bite that complements the sweet peas perfectly. Mixed spring greens work too if you prefer something milder.
- Feta cheese: The salty creaminess ties everything together. Don't skip it unless you absolutely have to.
- Fresh mint and dill: Using both herbs together is what makes this sing. Dried herbs won't give you that bright spring flavor.
- Lemon-honey dressing: The honey balances the lemon's acidity just enough without making it sweet. It's magic.
Instructions
- Blanch the peas:
- Get that water boiling with a generous pinch of salt. Drop in the peas for just one to two minutes until they turn this gorgeous bright green, then shock them in cold water to stop the cooking.
- Prep your vegetables:
- While the peas cool, slice those radishes as thin as you can. Give your arugula a quick rinse and spin it dry.
- Mix it all up:
- Toss the cooled peas, radishes, arugula, and both chopped herbs in your biggest salad bowl. Everything should look colorful and inviting.
- Make the dressing:
- Whisk the olive oil, lemon juice, zest, honey, Dijon, salt and pepper until it comes together into a creamy emulsion.
- Bring it together:
- Pour the dressing over the salad and toss gently. Add the feta last and give it one more light toss so you still have some nice chunks visible.
Save Something about the combination of bright green and pink makes people happy before they even take a bite. My neighbor's kids who usually turn their noses up at anything green actually fought over the last serving.
Make It Your Own
I've discovered that toasted pine nuts take this from great to unforgettable. The nuttiness plays so nicely against the sharp radishes and creamy feta. Sometimes I'll add thinly sliced cucumber when I want extra freshness.
What To Serve It With
This salad is the perfect companion to grilled salmon or lemon herb chicken. It holds its own against strong flavors without competing. I've also served it alongside quiche for brunch and it was absolutely perfect.
Timing Is Everything
You can blanch the peas and slice the radishes up to a day ahead, but keep everything separate until the last minute. The herbs should be chopped right before tossing for maximum flavor. Having all your mise en place ready means you can throw this together in literally five minutes.
- Set the feta out of the fridge 15 minutes beforehand so it softens slightly
- Give the dressing a quick whisk right before pouring as it can separate
- Use room temperature ingredients for the best flavor integration
Save Hope this salad brings as much brightness to your table as it has to mine. Spring in a bowl, really.
Recipe FAQs
- → How do I blanch peas properly?
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Bring salted water to a boil and cook peas for 1–2 minutes until bright green and tender. Immediately cool in cold water to stop cooking and preserve color.
- → Can I substitute the greens used in this dish?
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Yes, baby arugula or mixed spring greens work well by adding fresh, peppery flavor to complement the peas and radishes.
- → What herbs enhance the flavor best?
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Fresh mint and dill provide a bright, aromatic contrast that pairs beautifully with the lemon dressing and creamy cheese.
- → What are good variations for the cheese in this dish?
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Feta can be replaced with goat cheese or plant-based alternatives to suit dietary preferences while maintaining creaminess.
- → How can I add texture to this salad?
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Incorporate toasted pine nuts or slivered almonds for added crunch and nutty flavor.
