Why make this recipe
Irresistible Pea Salad is a delightful dish that combines fresh flavors and a variety of textures. This salad is a great choice for any occasion, whether as a side for grilled meats or a light main dish on a warm day. The combination of sweet peas, crunchy radishes, and salty feta makes it simply irresistible. Plus, it’s a breeze to make!
How to make Irresistible Pea Salad
Ingredients:
- 1.25 lb peas (I use Birds Eye sweet peas)
- 1.5 tsp salt
- 2.5 tbsp olive oil (I prefer Lucini extra virgin for its peppery finish)
- 2 tbsp onion
- 0.5 tsp pepper
- 1 tsp white wine vinegar
- 3 radishes (thinly sliced into half-moons for the best crunch)
- 0.33 cup mint
- 0.33 cup chives (snip with kitchen shears into 1/4-inch pieces)
- 2 oz feta cheese
- 0.5 tsp salt
Directions:
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Start by preparing your ingredients. Thinly slice the radishes into half-moons for added crunch and flavor. Mince the onion finely, snip the chives into 1/4-inch pieces, and roughly chop the mint. Set the feta cheese aside for later.
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Bring a pot of water to a boil and add 1 tsp of salt. Add the frozen peas and cook them for exactly 5 minutes. Frozen peas cook quickly, keeping their bright color and tender-crisp texture. Drain them in a colander but leave them warm to soak up flavors.
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In a small saucepan, heat the olive oil over medium heat. Add the minced onion and sauté for about 5 minutes, stirring occasionally. You want the onion to soften and turn translucent, which helps it lose its raw bite and makes it sweet.
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Once the onion is ready, take the saucepan off the heat and stir in the white wine vinegar. Taking it off heat prevents the vinegar from cooking away and keeps a nice acidity in the dish.
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Pour the warm dressing over the cooked peas. Gently fold in the sliced radishes, mint, and chives. The warm peas will absorb the dressing and blend the flavors.
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Transfer the salad to a serving dish or individual plates. Crumble the feta cheese on top and season with the remaining 0.5 tsp salt and pepper. Taste before adding all the salt, as the feta can be salty on its own.
How to serve Irresistible Pea Salad
Serve this pea salad fresh as a side dish or light main course. It pairs wonderfully with grilled proteins like chicken or fish. For a picnic or potluck, consider serving it in a large bowl with a garnish of fresh herbs on top.
How to store Irresistible Pea Salad
Store any leftovers in an airtight container in the refrigerator. The salad is best eaten within a day or two. Be aware that the dressing may cause the peas to become a bit softer over time.
Tips to make Irresistible Pea Salad
- For the best flavor, use fresh herbs like mint and chives. They elevate the salad and provide freshness.
- Use high-quality olive oil for your dressing to add depth of flavor.
- Adjust the seasoning to your taste, especially when it comes to the salt, since feta can be salty.
Variation
Feel free to add other vegetables like bell peppers or cucumbers for extra crunch. You can also replace feta cheese with goat cheese for a different taste.
FAQs
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas, but remember to blanch them briefly in boiling water to maintain their bright color and texture.
How long can I keep the salad?
The salad is best consumed within a couple of days. Store it in the fridge in an airtight container.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours before serving. Just dress it right before serving to keep the peas fresh and crunchy.
