Fresh Pea and Feta Salad
A vibrant spring salad combining tender peas, savory aromatics, and fresh herbs with salty feta, served warm or chilled. This easy American dish balances sweetness, salt, and brightness for a zesty side.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings (about 1 cup per serving) 1x
- Category: Recipes
- Method: Sauté
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound fresh or frozen peas (about 4 cups)
1 1/2 teaspoons kosher salt
2 tablespoons olive oil
2 tablespoons finely minced yellow onion (about 1/4 small onion)
1/4 teaspoon Aleppo pepper
1 teaspoon white vinegar (substitute 1 teaspoon lemon juice for non-alcohol version)
2 to 3 radishes, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh chives, chopped
2 ounces feta cheese, crumbled
Instructions
Bring 4 quarts water to a boil. Season with salt. Blanch peas for 1 to 2 minutes until tender but still firm. Immediately transfer to an ice water bath
In a large skillet, warm olive oil over medium heat. Add minced onion and Aleppo pepper, sauté 2 to 3 minutes until softened but not browned
Add blanched peas to the skillet and toss to coat in the sautéed mixture. Cook 2 to 3 minutes until peas are heated through
Remove from heat. Stir in radishes, mint, chives, vinegar (or lemon juice), and a pinch of kosher salt
Transfer to a serving bowl. Fold in crumbled feta just before serving to maintain herb and cheese texture
Notes
For non-alcoholic version: use lemon juice instead of vinegar
Halal substitution: use vegetal salt if desired
Storage: Keep components separate until ready to serve for best texture. Store in airtight containers for up to 2 days
Double ingredients for larger groups
Nutrition
- Serving Size: 1 serving (about 1 cup salad)
- Calories: 175
- Sugar: 2g
- Sodium: 975mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg
Find it online: https://slicesync.com/fresh-pea-and-feta-salad/