Cold Green Pea Salad
A refreshing and comforting salad packed with sweet green peas, vibrant herbs, and a tangy dressing, perfect for summer meals and picnics.
Ingredients
Main Ingredients
- 4 cups frozen green peas, thawed Sweet, slightly crisp, and the heart of this salad.
- 1 small red onion, finely chopped Adds a gentle zing; soak in cold water for milder bite.
- 1 cup cherry tomatoes, halved For a burst of acidity and color.
- 1/2 cup fresh mint leaves, chopped Fragrant and cooling.
- 1/4 cup fresh parsley, chopped Bright herbaceous lift.
- 3 tablespoons extra virgin olive oil Smooth and fruity.
- 2 tablespoons lemon juice Fresh-squeezed for the best brightness.
- 1 teaspoon Dijon mustard Helps emulsify and adds depth.
- 1/2 cup crumbled feta cheese (optional) Tangy and creamy, a lovely indulgent touch.
- 1/4 cup toasted almonds or pine nuts (optional) For crunch and a festive finish.
Instructions
Preparation
- Spread thawed peas on a towel and pat dry if they are wet from thawing; you want a light dressing to cling, not slide off.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, a pinch of salt, and a generous crack of black pepper until glossy and emulsified. Taste and adjust for brightness.
- In a large bowl, gently toss peas, chopped red onion, halved cherry tomatoes, chopped mint, and parsley.
Assembly
- Pour the dressing over the peas and fold gently until everything is evenly coated.
- Scatter crumbled feta and toasted nuts on top for texture.
- Let the salad rest in the refrigerator for 10 to 15 minutes to allow flavors to marry, or serve immediately for extra brightness.
Notes
For variations, add smoked chopped roasted red peppers, or stir in a dollop of Greek yogurt for creaminess. Store leftovers in an airtight container for up to 3 days, and keep nuts separate to preserve crunch.