The Spring Pea and Mint Salad is the lively, crisp breath of fresh air we all crave once warmer days roll in. Here, plump green peas mingle with cool mint, tangy red onion, a bright lemon dressing, and a flurry of feta, coming together in a dish that’s radiantly simple and totally irresistible. Whether you’re in need of a quick weeknight side or a show-stopper for your picnic basket, this salad delivers color, crunch, and big flavor with every bite.
Ingredients You’ll Need
What makes this salad so special is the simplicity—and quality—of each ingredient. Every element shines, contributing to taste, texture, or a pop of color, so choose the freshest you can find and you’ll be rewarded with a dish that’s so much greater than the sum of its (very easy) parts!
- Fresh or frozen peas (3 cups): Use fresh peas when in season for maximum sweetness, but frozen peas are a perfectly tender substitute that hold their vibrant green hue.
- Red onion (½ small, thinly sliced): Adds gentle heat and crispness for contrast.
- Fresh mint leaves (¼ cup, roughly chopped): The refreshing, herbal lift that brightens every bite.
- Extra-virgin olive oil (2 tablespoons): Gives the dressing its rich, fruity backbone.
- Lemon juice (1 tablespoon): Provides a zesty kick and ties all the flavors together.
- Lemon zest (1 teaspoon): Infuses the salad with fragrant aroma and an extra tangy punch.
- Salt (½ teaspoon): Balances sweetness while enhancing each ingredient’s natural flavor.
- Black pepper (¼ teaspoon): A hint of peppery bite that brings subtle warmth.
- Feta cheese (½ cup, crumbled): Creamy, salty bursts that add richness and complexity.
- Toasted pine nuts (optional): These little nuggets offer a buttery crunch if you’re in the mood for an extra flourish.
How to Make Spring Pea and Mint Salad
Step 1: Blanch and Chill the Peas
Start by bringing a pot of salted water to a rapid boil. Once boiling, add your peas—fresh peas need just 2–3 minutes, while frozen peas will only require 1–2 minutes. The goal here is peas that are tender but still popping with bright green goodness. Quickly drain them and plunge into a bowl of ice water to halt cooking and lock in that vibrant color. Drain thoroughly.
Step 2: Assemble the Fresh Ingredients
In a large mixing bowl, gently combine your chilled, well-drained peas with the sliced red onion and chopped fresh mint. Don’t be shy with the mint—this is where the Spring Pea and Mint Salad gets its signature fresh flavor!
Step 3: Whisk the Lemon Dressing
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, salt, and black pepper until the mixture looks glossy and slightly emulsified. The aroma alone will have your mouth watering.
Step 4: Toss Everything Together
Pour the lemony dressing over the pea, onion, and mint mixture. Toss gently but thoroughly so every pea and mint leaf is lightly coated in that zingy dressing. Just before serving, sprinkle crumbled feta cheese over the top and, if you like, a handful of toasted pine nuts for an extra layer of crunch.
Step 5: Serve and Enjoy
You can enjoy this salad chilled or at room temperature; both ways are fabulous. Once plated, it’s ready for the table or picnic blanket!
How to Serve Spring Pea and Mint Salad
Garnishes
A flourish of extra mint leaves, an extra pinch of lemon zest, or a shimmering scatter of toasted pine nuts elevates the Spring Pea and Mint Salad from simple to stunning. For an extra luxurious touch, a few thin shavings of Parmesan or a drizzle of high-quality olive oil adds subtle depth.
Side Dishes
Let this salad shine next to your favorite grilled chicken, roast salmon, or a plate of lemony couscous. It’s just as at home beside crusty sourdough bread, or nestled into a picnic spread with Mediterranean dips and olives. The fresh, zesty flavors pair beautifully with both light mains and heartier fare.
Creative Ways to Present
Try serving Spring Pea and Mint Salad in individual small bowls or cups for easy sharing at parties. Spoon it onto crostini for a vibrant appetizer, or pile it high over arugula leaves for a lush, colorful lunch. The salad also makes a gorgeous filling for lettuce wraps—get playful and make it your own!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Store the Spring Pea and Mint Salad in an airtight container in the refrigerator for up to 4 hours. After that, the mint may wilt a bit, but the flavors will meld beautifully, making for a quick lunch or snack the next day.
Freezing
Freezing isn’t recommended for this salad, since the fresh mint and feta don’t bounce back well once thawed and the peas may lose their delicate snap. If you’re prepping peas ahead, you can blanch and freeze those separately, adding the fresh ingredients just before serving.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so there’s no need to reheat. In fact, serving it chilled brings out the best in the mint and keeps everything crisp and refreshing.
FAQs
Can I use sugar snap peas or snow peas instead of regular peas?
Absolutely! Chopped sugar snap peas or snow peas bring extra crunch and sweetness to the Spring Pea and Mint Salad. Just slice them thinly for easy tossing and a slightly different twist on texture.
How far ahead can I make Spring Pea and Mint Salad?
You can make the salad up to 4 hours in advance—just keep it well-covered in the fridge. If you want to prep even further ahead, keep the dressing separate and toss with the peas and mint just before serving to keep everything fresh.
What can I substitute for feta cheese?
Goat cheese is a creamy, tangy alternative that pairs beautifully with peas and mint. For a dairy-free version, try vegan feta or simply leave out the cheese; the salad is still packed with flavor on its own.
Can I add more vegetables?
Definitely! Thinly sliced radishes, cucumbers, or even a handful of microgreens add extra crunch and color. Feel free to make this Spring Pea and Mint Salad your own by using what’s fresh and seasonal.
Is this salad kid-friendly?
Yes! The sweet peas and zesty lemon make it approachable for kids—just go easy on the onion or chop it super fine if your little ones are onion-shy. It’s a great way to introduce them to fresh herbs and vegetables.
Final Thoughts
I can’t say enough about how easy yet impressive this Spring Pea and Mint Salad is—it truly captures the flavors and spirit of spring. If you find yourself with a bag of peas and a bunch of mint, don’t hesitate to try it. Share it with friends, bring it to your next picnic, and let its fresh, cheerful vibe brighten up your table!
Print
Spring Pea and Mint Salad Recipe
- Total Time: 13 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This refreshing Spring Pea and Mint Salad is a vibrant and flavorful dish perfect for the season. The combination of sweet peas, fresh mint, and tangy feta cheese creates a light and satisfying salad that is sure to impress.
Ingredients
Pea Salad:
- 3 cups fresh or frozen peas
- ½ small red onion, thinly sliced
- ¼ cup fresh mint leaves, roughly chopped
Dressing:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional:
- ½ cup crumbled feta cheese
- Optional toasted pine nuts for garnish
Instructions
- Cook Peas: Boil salted water and add peas. Cook for 2–3 minutes for fresh peas or 1–2 minutes for frozen until tender. Drain and cool in ice water.
- Prepare Salad: Combine peas, red onion, and mint in a bowl.
- Make Dressing: Whisk olive oil, lemon juice, zest, salt, and pepper. Pour over salad and toss.
- Finish and Serve: Add feta cheese and pine nuts. Serve chilled or at room temperature.
Notes
- This salad can be made up to 4 hours ahead; store covered in the refrigerator.
- For extra flavor, add thinly sliced radishes or cucumber.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad, Side Dish
- Method: No-Cook (briefly blanched)
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 150
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
