Fresh Pea and Feta Salad: A Sweet and Savory Spring Side Dish
A vibrant spring salad combining blanched peas, savory feta, crisp radishes, and fresh herbs. Tossed with a warm onion vinaigrette, this side dish offers a delicious mix of textures and flavors, perfect for brunch or light meals.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 4 servings 1x
- Category: Recipes
- Method: Steaming
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 pound (4 cups) fresh or frozen peas
1 1/2 teaspoons kosher salt
2 tablespoons extra virgin olive oil
2 tablespoons finely minced yellow onion
1/4 teaspoon Aleppo pepper (or crushed red pepper)
1 teaspoon white wine vinegar (substitute non-alcoholic vinegar)
2 to 3 radishes, thinly sliced
1/4 cup packed fresh mint leaves, chopped
1/4 cup fresh chives, chopped
2 ounces feta cheese, crumbled
Instructions
Boil fresh or frozen peas with kosher salt for 5 minutes
Drain peas and set aside
Heat olive oil in a small pan, sauté minced onion for 2-3 minutes
Stir in Aleppo pepper and vinegar, remove from heat
Combine cooled peas, radishes, mint, and chives in a bowl
Toss with warm onion dressing
Top with crumbled feta cheese and serve
Notes
Substitute feta with shaved parmesan for halal/non-commercial alternatives
Use fresh peas when in season for optimal sweetness
Toss gently to preserve herb and radish textures
Store leftovers in an airtight container for up to 2 days
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 7g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg