Spring Pea Salad Radishes Feta

Last March, my friend Sarah brought this exact salad to a rooftop picnic and I kept thinking, who put candy in the vegetable bowl. The peas were impossibly sweet against those peppery radishes, and the feta made it feel substantial rather than just another bowl of greens. Now I make it whenever I need something that says spring without me having to say anything at all.

I once served this at a dinner where two guests claimed to hate peas and radishes respectively. They went back for thirds, and I pretended not to notice while privately doing a tiny victory dance in my kitchen doorway. Sometimes the simplest combinations are the ones that make people forget their own rules about food.

Ingredients

• 1 ½ cups fresh or frozen spring peas: Fresh peas need that quick blanch to unlock their sweetness, but frozen ones work perfectly if you are in a hurry
• 1 cup thinly sliced radishes: Use a sharp knife or mandoline to get paper thin slices that practically melt into the salad
• 2 cups baby arugula or mixed spring greens: Arugula adds that perfect peppery bite but spring greens keep it milder if you prefer
• 2 tablespoons chopped fresh mint: Do not skip this, it makes the whole thing taste like a garden that knows exactly what it is doing
• 2 tablespoons chopped fresh parsley: Flat leaf parsley brings that fresh green note that ties everything together
• ½ cup crumbled feta cheese: Get the good stuff here, preferably from a block rather than pre crumbled which can be dry
• 3 tablespoons extra virgin olive oil: This is the backbone of the dressing, so use one you would put on bread
• 1 tablespoon freshly squeezed lemon juice: About half a medium lemon, and please do not use the bottled stuff
• 1 teaspoon lemon zest: This is where all the bright lemon flavor actually lives
• 1 teaspoon honey: Just enough to balance the acid and bring out the natural sweetness of the peas
• ½ teaspoon Dijon mustard: The secret that keeps your vinaigrette from separating
• Salt and freshly ground black pepper: Finish with a generous pinch of each to wake everything up

Instructions

Blanch those beautiful peas:

Drop fresh peas into boiling salted water for exactly two minutes until they turn impossibly green, then plunge them into an ice bath to stop the cooking and lock in that sweetness. If you are using frozen peas, just thaw them and skip this step entirely.

Build your salad base:

In a large bowl, toss together your cooled peas, those gorgeous pink radish slices, the greens, and both herbs. Take a moment to appreciate how colorful this is before you even make the dressing.

Whisk up the magic:

In a small bowl or jar, combine olive oil, lemon juice, lemon zest, honey, Dijon, salt, and pepper. Whisk until it thickens slightly and looks like it has known itself for years.

Bring it all together:

Drizzle about half the dressing over the salad and toss gently with your hands to see how much you actually need. Add more dressing gradually until everything is lightly coated but not swimming.

Finish with feta:

Sprinkle the crumbled feta over the top and serve immediately while the vegetables still have that satisfying crunch. The feta will soften slightly as it mingles with the dressing, which is exactly what you want.

Save

My mother in law asked for the recipe after taking one bite at a family gathering, and I felt like I had finally passed some unspoken test. It has become our go to for Easter lunch and baby showers because it looks complicated but comes together in the time it takes to set the table.

Make It Your Own

I have added toasted pine nuts when I wanted to make it feel fancy, and sliced almonds work just as well for that same satisfying crunch. Sometimes I throw in avocado when I need it to be more of a main course situation.

What to Serve With It

This salad loves grilled chicken or fish, and I have served it alongside quiche for the prettiest spring brunch. It also holds its own next to a rich pasta dish because the brightness cuts through something heavy.

Make Ahead Strategy

You can blanch the peas and slice the radishes up to a day in advance, just keep them separate in the refrigerator. The dressing can be made ahead and stored at room temperature, but toss everything together right before serving to keep the textures perfect.

• Wait to add the feta until the last minute so it does not get mushy
• Do not overdress this salad, the vegetables should shine through
• Leftovers keep for a day but the textures will soften considerably

Save

Every time I make this salad, I remember that the best dishes are often the ones that let simple ingredients be exactly what they are. Hope it brings a little brightness to your table too.

Recipe FAQs

→ How should I prepare fresh peas for this salad?

Bring a pot of salted water to a boil and blanch the peas for 2–3 minutes until tender and bright green. Then, transfer immediately to an ice bath to stop cooking and retain color.

→ Can I use frozen peas instead of fresh?

Yes, thaw frozen peas and drain well. This skips the blanching step, saving time while maintaining the desired texture.

→ What can I substitute for feta cheese?

Try goat cheese or ricotta salata for different creamy and tangy flavor profiles that pair well with the salad’s ingredients.

→ What herbs enhance the dressing’s flavor?

Fresh mint and parsley add bright, herbal notes that complement the lemon and honey in the vinaigrette beautifully.

→ Are there suggestions to add texture or richness?

Incorporate toasted pine nuts or sliced almonds for crunch, or add sliced avocado for creamy richness if desired.

→ Can this salad pair with other dishes?

Yes, it pairs wonderfully alongside grilled chicken or fish, enriching meals with its fresh and tangy profile.