Spring Pea Salad Feta Radishes

The first time I made this pea salad was during a chaotic spring when my kitchen table had become a plant nursery. Seedlings everywhere, dirt on every surface, and somehow this bowl of vibrant green and pink felt like the only orderly thing in my life. I blanched the peas while dodging a trailing ivy plant, and that first bite of sweet pea against sharp radish made me stop dead in my tracks.

I brought this to a friends rooftop birthday party last May. Everyone kept asking what made the dressing so bright, and honestly I think it was the combination of fresh mint against the peppery arugula. The birthday girl literally guarded the bowl.

Ingredients

• 1 cup fresh or frozen peas: Even frozen peas work beautifully here, just dont skip the blanching step or theyll tastesadly raw
• 6–8 radishes, thinly sliced: Use a mandoline if you have one, paper thin slices transform them from crunchy to elegant
• 2 cups baby arugula or mixed spring greens: Arugulas pepperiness plays perfectly with sweet peas but mixed greens keep it family friendly
• 2 tbsp fresh mint leaves, roughly chopped: Fresh mint is non negotiable here, it makes everything taste like spring itself
• 1/2 cup feta cheese, crumbled: Room temperature feta crumbles better and distributes more evenly throughout the salad
• 3 tbsp extra-virgin olive oil: The good stuff matters since the dressing is simple
• 1 tbsp lemon juice: About half a lemon, freshly squeezed makes a difference you can taste
• 1 tsp honey: Just enough to balance the lemon and mustard without making it sweet
• 1 tsp Dijon mustard: This is what keeps your vinaigrette from separating after five minutes
• Salt and freshly ground black pepper: Taste as you go, radishes need more salt than youd think

Instructions

Blanch the peas:

Bring a small pot of salted water to boil, drop in peas for 1 to 2 minutes until they turn impossibly green, then drain and rinse under cold water immediately.

Build your base:

In a large bowl combine those bright peas with sliced radishes, greens, and chopped mint.

Whisk the magic:

Whisk together olive oil, lemon juice, honey, Dijon, salt and pepper until thickened.

Toss it together:

Pour dressing over salad and toss gently until every leaf gleams.

Finish with feta:

Sprinkle crumbled feta on top and give one last light toss before serving.

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This salad became my go to for impromptu porch dinners last summer. Something about eating outside makes bright flavors taste even brighter.

Making It Your Own

Some nights I add toasted pine nuts for crunch, other times I swap in goat cheese when feta feels too strong. Once I threw in some fresh dill because that was what I had and it was surprisingly good.

What To Serve With It

This holds its own next to grilled fish or roasted chicken. Ive also served it alongside quiche for brunch and it was perfect.

Storage And Timing

Ive learned to prep everything except the dressing ahead of time. The blanched peas keep for two days in the fridge, and sliced radishes stay crisp if stored in water.

• Store undressed salad in an airtight container
• Keep dressing separate in a small jar
• Add feta just before serving to prevent it from getting watery

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Hope this brings a little spring brightness to your table too.

Questions & Answers

→ How do I cook peas for the salad?

Boil peas in salted water for 1–2 minutes until tender and bright green, then drain and rinse under cold water to stop cooking.

→ Can I substitute the greens in this salad?

Yes, baby arugula or mixed spring greens both work well, providing peppery or fresh notes to complement the other ingredients.

→ What dressing ingredients enhance the salad's flavor?

A dressing made with extra-virgin olive oil, lemon juice, honey, Dijon mustard, salt, and pepper creates a balanced blend of tangy, sweet, and savory flavors.

→ Are there recommended additions for extra texture?

Toasted pine nuts or almonds add a pleasant crunch when sprinkled on top.

→ Is there a good cheese alternative to feta?

Goat cheese can be used as a creamy substitute if preferred, offering a slightly different tang.