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Fresh Spring Pea Salad Recipe with Feta Mint and Zesty Lemon Vinaigrette

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A light, refreshing salad featuring tender peas, creamy feta, fresh mint, and a zesty lemon vinaigrette, perfect for summer and ready in under 20 minutes.

Ingredients

Scale
  • 2 cups (300g) fresh or frozen peas
  • 1 cup (150g) crumbled feta cheese
  • ¼ cup fresh mint leaves, roughly chopped
  • Juice of 1 large lemon (about 3 tablespoons or 45ml)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1 teaspoon honey or maple syrup (optional)
  • 1 small shallot, finely minced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: toasted pine nuts or slivered almonds for crunch
  • Optional: handful of arugula for peppery note

Instructions

  1. Bring a medium saucepan of water (about 4 cups / 1 liter) to a boil. Add the peas and blanch for 2 minutes if fresh, or 1-2 minutes if frozen, until bright green and tender-crisp. Drain immediately and rinse with cold water to stop cooking. Set aside to drain well.
  2. In a small bowl or jar, combine the freshly squeezed lemon juice, extra virgin olive oil, minced shallot, and honey or maple syrup (if using). Add a pinch of salt and a few grinds of black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust sweetness or acidity if needed.
  3. In a large mixing bowl, add the drained peas, crumbled feta cheese, and chopped fresh mint. Pour the lemon vinaigrette over the salad and toss gently to combine without breaking up the feta too much.
  4. Taste and season with extra salt and pepper if desired. If you like, sprinkle toasted pine nuts or slivered almonds on top for crunch.
  5. Serve immediately, or let rest up to 30 minutes at room temperature to allow flavors to meld. If resting longer, refrigerate and bring back to room temperature before serving.

Notes

Do not over-blanch peas to avoid mushiness and dull color. Rinse peas in cold water immediately after blanching to stop cooking. Whisk or shake vinaigrette until emulsified. Toss salad gently to keep feta intact and mint fresh. Optional to soak shallots in cold water if raw flavor is too strong. Salad can be prepped ahead but toss with dressing just before serving.

Nutrition

Keywords: spring pea salad, feta salad, mint salad, lemon vinaigrette, summer salad, quick salad, easy salad, vegetarian salad, gluten-free salad

Find it online: https://flurpchef.com/fresh-spring-pea-salad-recipe-with-feta-mint-and-zesty-lemon-vinaigrette-perfect-for-summer/