Fresh Spring Pea and Feta Salad Easy Recipe with Lemon Vinaigrette Dressing

Let me tell you, the first time I tossed together this fresh spring pea and feta salad with lemon vinaigrette, the aroma of zesty lemon and sweet peas practically danced around my kitchen. You know that kind of moment when the sunshine seems to pour right onto your plate? Yeah, that. The crisp snap of peas, the tangy creaminess of feta, and the zing of lemon dressing came together in a way that made me pause, take a deep breath, and just smile because I knew I was onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to bring home the freshest garden peas, and I’d gobble them up straight from the pod. This salad feels like a grown-up version of those carefree days—pure, nostalgic comfort in a bowl. I stumbled on this recipe during a rainy weekend when I wanted something bright to chase away the gloom. Honestly, I wish I’d discovered it ages ago because it’s dangerously easy and packed with flavor.

My family couldn’t stop sneaking spoonfuls off the serving bowl (and I can’t really blame them). It quickly became a staple for our weekend gatherings and potlucks, perfect for those moments when you want something light but memorable. Whether you’re looking to brighten up your Pinterest cookie board or just need a sweet, fresh side for dinner, this fresh spring pea and feta salad with lemon vinaigrette is the one you’re going to want to bookmark. I’ve tested it multiple times—in the name of research, of course—and each time it feels like a warm hug from the season itself.

Why You’ll Love This Fresh Spring Pea and Feta Salad with Lemon Vinaigrette

Honestly, this recipe has become one of my favorites for a bunch of reasons. From my experience in the kitchen and many happy taste testers, here’s what makes it stand out:

• Quick & Easy: You can whip this salad up in under 20 minutes, which is perfect when you want fresh flavors without a fuss.
• Simple Ingredients: No crazy specialty items here—just fresh peas, creamy feta, and pantry staples like olive oil and lemon.
• Perfect for Spring and Summer: This salad shines in warm weather but honestly, it’s a crowd-pleaser year-round.
• Crowd-Pleaser: Kids and adults alike love the balance of sweet peas and tangy feta, making it ideal for potlucks or casual dinners.
• Unbelievably Delicious: The lemon vinaigrette brings a fresh, bright zing that makes every bite pop with flavor.

This isn’t just another salad recipe. The trick is in the lemon vinaigrette—freshly squeezed lemon juice blended with just the right amount of olive oil and a touch of honey to balance the tartness. Plus, using fresh spring peas instead of frozen really makes a difference; their natural sweetness is next-level. I also like to crumble the feta by hand—it gives the perfect texture and prevents that too-uniform feel you sometimes get with pre-crumbled cheese.

It’s the kind of salad that makes you close your eyes after the first bite and think, “Yep, this is exactly what I needed.” Whether you’re impressing guests without stress or simply craving something light and satisfying, this fresh spring pea and feta salad with lemon vinaigrette hits all the right notes.

What Ingredients You Will Need

This fresh spring pea and feta salad with lemon vinaigrette uses simple, wholesome ingredients that come together to deliver bold flavor and satisfying textures without any fuss. Most of these are pantry staples or easy to find in your local market during spring.

• Fresh spring peas (about 2 cups, shelled) – Look for plump, bright green peas for the sweetest flavor.
• Feta cheese (4 ounces, crumbled) – I recommend a creamy, tangy feta like Athenos or a local artisanal brand for best texture.
• Lemon juice (2 tablespoons, freshly squeezed) – Fresh lemon juice is key for that bright zing.
• Extra virgin olive oil (3 tablespoons) – A good quality olive oil brings richness and smoothness.
• Honey (1 teaspoon) – Balances the acidity of the lemon without overpowering.
• Fresh mint leaves (2 tablespoons, chopped) – Adds a cool, refreshing note.
• Red onion (1 small, thinly sliced) – Gives a mild bite and lovely color contrast.
• Salt (to taste) – I use kosher salt for even seasoning.
• Black pepper (freshly ground, to taste) – Adds a subtle spice kick.
• Optional: toasted pine nuts (2 tablespoons) – For a little crunch and nuttiness.

If fresh peas aren’t in season, frozen peas work too—just thaw and drain them well. For a dairy-free twist, swap the feta with a plant-based cheese or omit entirely and add extra pine nuts or avocado slices for creaminess. And if you want to keep it gluten-free or low-carb, this salad fits the bill perfectly as is.

Equipment Needed

• Large mixing bowl: To toss all the salad ingredients and dressing together comfortably.
• Small bowl or jar: For mixing the lemon vinaigrette. A jar with a lid is great for shaking it up quickly.
• Sharp knife and cutting board: For slicing the red onion and chopping fresh mint.
• Measuring spoons and cups: To get the lemon juice, olive oil, and honey just right.
• Colander or sieve: Useful if you’re rinsing your fresh peas or thawing frozen ones.

If you don’t have a jar for shaking the dressing, a whisk or fork works just fine. I’ve even used a fork in a small bowl when in a pinch, and it still emulsifies the vinaigrette nicely. For toasting pine nuts, a small dry skillet is perfect—just keep an eye on them so they don’t burn (they go from golden to burnt in a flash!).

Preparation Method

1. Shell the fresh peas: Using about 2 cups of shelled peas, rinse them well under cold water. This step takes about 5 minutes. If using frozen peas, thaw and drain thoroughly.
2. Prepare the vinaigrette: In a small bowl or jar, combine 2 tablespoons freshly squeezed lemon juice, 3 tablespoons extra virgin olive oil, and 1 teaspoon honey. Add a pinch of salt and freshly ground black pepper. Whisk or shake vigorously until the dressing is smooth and slightly thickened. This takes about 2 minutes. Taste and adjust seasoning if needed.
3. Slice the red onion: Peel and thinly slice one small red onion. The slices should be crisp and thin enough to soften slightly when tossed with the dressing. This takes 3 minutes.
4. Chop fresh mint: Roughly chop 2 tablespoons of fresh mint leaves, avoiding any woody stems. This adds brightness and a fresh aroma to the salad. Takes 2 minutes.
5. Toast pine nuts (optional): In a dry skillet over medium heat, toast 2 tablespoons of pine nuts until golden and fragrant, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and let cool.
6. Assemble the salad: In a large mixing bowl, combine shelled peas, sliced red onion, chopped mint, and crumbled feta cheese. Pour the lemon vinaigrette over the salad and toss gently to combine. The peas should look glossy and fresh, the onions slightly softened but still crisp.
7. Season and finish: Taste the salad and add more salt or pepper if needed. If using pine nuts, sprinkle them on top just before serving for extra crunch.

This process takes about 15 minutes total and is straightforward enough to throw together even on busy weeknights. A quick note: don’t overdress the salad; you want the peas and feta to shine without getting soggy. Toss gently to keep the textures intact.

Cooking Tips & Techniques for Perfect Salad Results

One thing I’ve learned from many salad experiments is that the freshness of your ingredients makes all the difference. For this fresh spring pea and feta salad with lemon vinaigrette, always use peas that are bright green and firm—old or dull peas just don’t have the same snap or sweetness.

When making the lemon vinaigrette, whisk the oil and lemon juice slowly at first to get a good emulsion. If you shake it in a jar, give it a good 30 seconds of vigorous shaking—honestly, this little step changes the texture from a watery drizzle to a silky coating that clings to every pea and crumbled feta piece.

Be careful not to slice the red onion too thick—thick slices can overpower the salad with their sharpness. Thin slivers soften just enough when mixed with the dressing to add a gentle bite.

And a personal cooking fail I’ve had with this salad? Tossing everything too early and letting it sit for hours. Peas tend to lose their snap and feta can get mushy, so I recommend assembling the salad no more than an hour before serving for peak freshness.

If you’re prepping ahead, keep the vinaigrette separate and toss just before serving. This also gives you a chance to taste and tweak the seasoning at the last minute (always a good idea!).

Variations & Adaptations to Make It Your Own

I love how versatile this fresh spring pea and feta salad with lemon vinaigrette can be. Here are a few ways you can switch it up:

• Protein boost: Add some grilled chicken or shrimp for a light yet filling main dish.
• Herb swap: Try fresh basil or dill instead of mint for a different flavor profile.
• Dairy-free: Omit the feta and add diced avocado or toasted almonds to keep the creamy texture and crunch.
• Seasonal twists: In summer, toss in fresh peas with diced cucumber and cherry tomatoes for extra freshness. In fall, roasted butternut squash cubes add a lovely sweetness.
• Cooking method adjustment: For a warm salad, briefly blanch peas (about 30 seconds in boiling water) and toss immediately with warm vinaigrette and feta.

One personal variation I adore is swapping lemon juice for lime and adding a pinch of chili flakes for a little kick—perfect for those days when you want a bit of spice in your life.

Serving & Storage Suggestions

This fresh spring pea and feta salad with lemon vinaigrette is best served chilled or at room temperature. Let it sit for about 10 minutes after tossing to allow the flavors to meld beautifully, but don’t let it sit too long or the peas lose their crunch.

Pair it with grilled fish, roasted chicken, or as a vibrant side at your next brunch table. A crisp white wine or sparkling water with a lemon twist complements it perfectly.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind the peas will soften over time and the salad may become a bit watery from the dressing. To revive it, give it a gentle toss and add a little extra crumbled feta or fresh herbs before serving.

Reheating isn’t recommended since this salad shines in its fresh, crisp state—but if you prefer a warm version, briefly blanch the peas and serve immediately.

Nutritional Information & Benefits

This fresh spring pea and feta salad with lemon vinaigrette is not only delicious but also nutritious. A serving (about 1 cup) contains approximately 150 calories, with healthy fats from olive oil and protein from feta cheese.

Peas are a fantastic source of plant-based protein and fiber, supporting digestion and sustained energy. Feta adds calcium and beneficial probiotics, while fresh lemon juice provides a boost of vitamin C.

This recipe is naturally gluten-free, low in carbs, and can easily be made vegan by swapping the cheese. It’s a light, refreshing option that fits well into many dietary lifestyles.

Conclusion

Honestly, this fresh spring pea and feta salad with lemon vinaigrette is one of those recipes that feels like catching a little sunshine on your plate. It’s simple, fresh, and packs a punch of flavor that’s hard to beat. Whether you’re new to cooking or a seasoned home chef, it’s dangerously easy to make and bound to impress.

Feel free to customize it with your favorite herbs or add-ins and make it your own. I love this salad because it reminds me of those happy spring days from my childhood, wrapped up in a bowl of fresh flavors. Give it a try, and don’t be shy—let me know how you tweaked it or what your favorite additions are. Sharing your takes is what makes cooking so much fun!

Now, go on—grab those peas and make this salad your new seasonal favorite!

FAQs About Fresh Spring Pea and Feta Salad with Lemon Vinaigrette

Can I use frozen peas instead of fresh for this salad?

Absolutely! Just thaw and drain them well. Fresh peas have a sweeter crunch, but frozen peas work well in a pinch.

How long can I store this salad in the fridge?

Store it in an airtight container for up to 2 days. It tastes best fresh, as peas can soften over time and dressing may make it watery.

Can I make the lemon vinaigrette ahead of time?

Yes, you can prepare the vinaigrette a day ahead and keep it in the fridge. Shake or whisk before using to recombine.

What can I substitute for feta if I’m dairy-free?

Try a plant-based cheese alternative, diced avocado, or even toasted nuts like almonds or pine nuts for creaminess and texture.

Is this salad suitable for meal prep?

It can be, but keep the dressing separate until ready to serve to maintain pea crunch and freshness.

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