Fresh Pea and Mint Salad Recipe with Creamy Feta and Lemon Vinaigrette Easy and Perfect for Summer

Let me tell you, the moment you toss fresh peas and fragrant mint together and drizzle it with a zesty lemon vinaigrette, your kitchen instantly fills with this crisp, bright aroma that’s almost addictive. The first time I whipped up this Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a sunny afternoon years ago when I was knee-high to a grasshopper, helping my grandma in her garden. She plucked fresh peas off the vine, and we made this salad right there on the spot. Who knew something so simple could pack such a punch? Honestly, I wish I’d discovered this recipe ages ago.

My family couldn’t stop sneaking bites off the serving bowl (and I can’t really blame them). It’s dangerously easy to prepare, making it perfect for those last-minute summer get-togethers or a sweet treat to brighten up your kids’ lunchboxes. This Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette feels like a warm hug from the garden—pure, nostalgic comfort that you’re going to want to bookmark for every sunny day. You know what? I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s now a staple for family gatherings and gifting. Let’s face it: this salad is summer on a plate.

Why You’ll Love This Recipe

After countless trials and taste tests, here’s why this Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette stands out:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or when you need a fresh side fast.
• Simple Ingredients: No fancy grocery trips needed; you probably have everything in your fridge or pantry already.
• Perfect for Summer: Light and refreshing, it’s an ideal companion for barbecues, picnics, or casual dinners.
• Crowd-Pleaser: Kids and adults alike rave about the creamy feta mingling with sweet peas and bright mint.
• Unbelievably Delicious: The combination of textures—from crisp peas to crumbly feta—creates a next-level comfort food vibe.

This recipe isn’t just another salad—it’s the best version because of the perfectly balanced lemon vinaigrette that wakes up every bite and the creamy feta that adds a luscious contrast. The fresh mint adds a garden-fresh zing that makes your taste buds do a little happy dance. Honestly, it’s the kind of salad that makes you close your eyes after the first bite and say, “Yep, this is summer.” Whether you want to impress guests without stress or just treat yourself to something wholesome and tasty, this recipe has got you covered.

What Ingredients You Will Need

This Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find in any grocery store during pea season.

• Fresh peas: About 2 cups (300 grams) of shelled peas. If fresh aren’t available, frozen peas work fine—just thaw them first.
• Fresh mint leaves: Roughly ½ cup (15 grams), chopped. Mint is the star herb here, so pick bright, fragrant leaves.
• Creamy feta cheese: ½ cup (75 grams), crumbled. I recommend a good quality Greek feta for that authentic tangy creaminess.
• Extra virgin olive oil: 3 tablespoons (45 ml), for the vinaigrette.
• Lemon juice: Freshly squeezed from 1 large lemon (about 3 tablespoons or 45 ml). The acid brightens everything up.
• Honey: 1 teaspoon (5 ml), to balance the tartness of the lemon (optional but highly recommended).
• Garlic: 1 small clove, finely minced, for a subtle savory note.
• Salt and freshly ground black pepper: To taste, to season perfectly.

For those looking to switch things up, swapping feta for creamy goat cheese works beautifully. If you’re dairy-free, try a vegan feta alternative or omit cheese altogether—still delicious! Bright, fresh mint is key here, but if you can’t find it, a mix of fresh basil and parsley can stand in as a substitute (though, not quite the same zing).

Equipment Needed

• Mixing bowl: A medium-sized bowl to toss all the ingredients together.
• Whisk or fork: For mixing the lemon vinaigrette until it emulsifies nicely.
• Measuring spoons and cups: To get the seasoning just right.
• Knife and cutting board: For chopping mint and mincing garlic.
• Colander: Handy if you’re rinsing fresh peas or thawing frozen ones.

If you don’t have a whisk, no worries—a fork works perfectly fine to blend the vinaigrette. I’ve even used a small jar with a tight lid to shake the dressing vigorously—makes cleanup a breeze! For budget-friendly options, any basic kitchen set will do; no fancy tools required.

Preparation Method

1. Prepare the peas: If using fresh peas, shell them from their pods. For frozen peas, place about 2 cups (300 grams) in a colander and rinse under cold water to thaw. Drain well and pat dry with a kitchen towel. This step takes around 5 minutes.
2. Chop the mint: Gather roughly ½ cup (15 grams) fresh mint leaves, remove tough stems, and finely chop. The mint should be fragrant but not bruised. Set aside.
3. Make the lemon vinaigrette: In a small bowl, combine 3 tablespoons (45 ml) extra virgin olive oil, freshly squeezed juice of 1 large lemon (about 3 tablespoons or 45 ml), 1 teaspoon (5 ml) honey, and 1 finely minced garlic clove. Whisk or shake vigorously until the dressing is smooth and slightly thickened. Season with salt and freshly ground black pepper to taste. This should take about 3 minutes.
4. Combine salad ingredients: In your mixing bowl, add the peas, chopped mint, and ½ cup (75 grams) crumbled feta cheese. Pour the lemon vinaigrette over the top.
5. Toss gently: Use a large spoon or salad tongs to toss everything together carefully so the peas don’t get mashed but are evenly coated with dressing. The feta will soften slightly and meld into the salad, giving that creamy texture we love. This step takes about 2 minutes.
6. Taste and adjust: Give the salad a quick taste. Add more salt, pepper, or lemon juice if needed. Sometimes a little extra lemon juice brightens the whole dish perfectly.
7. Serve immediately or chill: You can serve this salad right away or pop it in the fridge for 15-20 minutes to let the flavors mingle. Just remember, fresh peas lose that crisp bite if left too long.

Pro tip: If your feta is very salty, cut back on added salt in the dressing. And hey, if you find the garlic flavor too strong, reduce it to half a clove next time. Trust me, these little tweaks make all the difference.

Cooking Tips & Techniques

When making this Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette, a few tricks can help you nail it every time. First, always taste your peas raw before cooking or chilling—fresh peas should have a naturally sweet, crisp bite. Overcooking or leaving them in water too long kills that freshness. That’s honestly the biggest mistake I’ve made before, and it’s heartbreaking to lose that snap.

For the vinaigrette, don’t just dump all ingredients in and call it a day. Whisking or shaking properly creates an emulsion that clings to every pea and mint leaf, giving you a luxurious mouthfeel. I like to add the honey last, tweaking sweetness to balance the lemon’s tartness.

Handling the feta gently is key. Crumbling it by hand instead of chopping with a knife keeps those creamy chunks intact. Also, if you have time, let the salad sit for a bit after tossing—the flavors meld beautifully, but don’t leave it too long or the peas get mushy.

Multi-tasking tip: While you prep the vinaigrette, have someone shell peas or chop mint, or prep your serving bowl. It cuts down total time and keeps everything fresh.

Variations & Adaptations

This salad is wonderfully adaptable, so feel free to make it your own! Here are some ideas I’ve tried and loved:

• Seasonal Twist: Swap fresh peas for blanched edamame or green beans when peas aren’t in season. Both add a nice crunch and fresh green color.
• Dietary Swap: For a vegan version, replace feta with crumbled tofu or a nut-based cheese alternative. Use agave instead of honey in the dressing.
• Flavor Boost: Add toasted pine nuts or slivered almonds for crunch. A sprinkle of chili flakes adds a subtle heat that wakes up the salad without overpowering it.
• Cooking Method Variation: Lightly blanch peas for 1 minute if you prefer a softer texture, then plunge them into ice water to keep that bright green color.

Personally, I once added a handful of fresh peas on top of a simple quinoa bowl and drizzled this lemon vinaigrette on, and it transformed a plain meal into something fresh and exciting. Honestly, it’s hard to go wrong here!

Serving & Storage Suggestions

This Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette shines best served chilled or at room temperature. Plate it in a pretty bowl or on crisp lettuce leaves for a colorful presentation that’s sure to brighten your table.

It pairs beautifully with grilled chicken, fish, or even as a light lunch alongside crusty bread. For drinks, a crisp white wine or sparkling lemonade keeps the meal feeling fresh and summery.

Store leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this salad as the peas and feta lose their texture and flavor. When reheating, just enjoy it cold or let it sit out for 10 minutes to lose the chill—the flavors soften and meld wonderfully.

Over time, the lemon vinaigrette gently marinates the peas and mint, making the salad taste even more vibrant the next day. Just don’t let it sit too long to avoid sogginess.

Nutritional Information & Benefits

This salad is a nutritional winner. Fresh peas provide a good source of plant-based protein and fiber, helping digestion and keeping you full longer. Mint isn’t just fresh and flavorful—it’s great for digestion and adds antioxidants. Feta cheese supplies calcium and protein, and the olive oil offers heart-healthy fats.

Estimated per serving (based on 4 servings): roughly 150 calories, 8 grams of fat, 10 grams of protein, and 9 grams of carbohydrates. It’s naturally gluten-free and can be made vegan with simple swaps.

From a wellness standpoint, this salad is light yet satisfying, making it a perfect summer dish when you want something nourishing that doesn’t weigh you down.

Conclusion

If you’re hunting for a fresh, easy, and downright delicious way to celebrate summer’s bounty, this Fresh Pea and Mint Salad with Creamy Feta and Lemon Vinaigrette is your new go-to. It’s simple but packs so much flavor, texture, and brightness—you’ll wonder how you ever lived without it. Customize it with your favorite herbs, nuts, or proteins to make it truly yours.

I love this salad because it reminds me of sunny afternoons in grandma’s garden and brings that pure joy to my table every time. So go ahead, give it a try, and let me know how you make it personal. Don’t be shy—share your thoughts, tweaks, or photos in the comments. I’m cheering you on from my kitchen to yours. Happy eating!

FAQs

Can I use frozen peas instead of fresh peas?

Absolutely! Just thaw frozen peas completely and drain any excess water before using. They work well and keep the salad fresh and tasty.

How far in advance can I make this salad?

This salad is best made the same day or a few hours ahead. If prepping early, store it covered in the fridge and toss gently before serving to refresh the flavors.

Can I add other herbs besides mint?

Yes! Fresh basil, parsley, or cilantro can be mixed in for different flavor profiles. Mint is classic, but feel free to experiment.

Is this salad suitable for vegan diets?

Definitely. Just swap the feta cheese for a plant-based alternative or omit it, and use agave instead of honey in the dressing.

What can I serve with this salad?

This salad pairs wonderfully with grilled meats, seafood, or as part of a larger mezze or picnic spread. It also shines alongside crusty bread or quinoa for a light meal.

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