Field Pea Salad with Lemon Vinaigrette
A bright, fresh salad showcasing tender field peas tossed with a zippy lemon vinaigrette. Sweet cherry tomatoes, crisp cucumber, and sharp red onion add crunch and color, while fresh herbs bring it all to life. Perfect as a light lunch or a standout side dish at any summer gathering.
For 4 servings
- boil · ~25 min
Cook the field peas.
Bring a medium pot of salted water to a boil. Add the field peas and cook until just tender, about 20 to 25 minutes. Drain and rinse under cold water to stop the cooking. Shake off any excess water.
TIPTaste a pea before draining. It should be tender but still hold its shape — mushy peas will make the salad soggy. - mix · ~2 min
Make the lemon vinaigrette.
In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and black pepper until the dressing is smooth and fully combined.
- mix · ~3 min
Toss the salad.
In a large bowl, combine the cooled field peas, cherry tomatoes, cucumber, red onion, parsley, and mint. Pour the dressing over the top and toss gently until everything is evenly coated.
TIPLet the salad sit for 10 minutes before serving. The peas absorb the vinaigrette and the flavors meld beautifully.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If using frozen field peas, add them directly to boiling water without thawing to preserve texture.
- 2For the best flavor, let the dressed salad rest at room temperature for 10–15 minutes before serving.
- 3Dice the cucumber and red onion uniformly so each forkful has a balanced crunch.
- 4To keep the salad vibrant, add the fresh herbs just before tossing, not earlier.
- 5Rinse the cooked peas under cold water immediately to shock them and set their tender-but-firm bite.
- 6For a creamier dressing, whisk in 1 teaspoon of honey or agave to balance the lemon's acidity.
Adapt it for your goals.
Herb-swap
Replace parsley and mint with equal parts fresh basil and chives for a slightly sweeter, more aromatic profile that pairs well with summer tomatoes.
protein addedProtein-added
Top with crumbled feta cheese or grilled shrimp to turn this side salad into a light main course rich in protein and tangy saltiness.
low oilLow-oil
Reduce olive oil to 1 tablespoon and add 1 tablespoon of water or vegetable broth to the vinaigrette for a lighter dressing that still clings to the peas.
Why this is on our healthy list.
High in Plant Protein
Field peas are a legume powerhouse, providing plant-based protein that supports muscle repair and keeps you full longer.
Rich in Digestive Fiber
Both the field peas and fresh vegetables deliver dietary fiber, which aids digestion and promotes a healthy gut.
Packed with Vitamin C
Lemon juice and cherry tomatoes are excellent sources of vitamin C, which supports immune function and collagen production.
Low in Saturated Fat
This salad uses heart-healthy extra-virgin olive oil and contains no saturated fats, making it a smart choice for cardiovascular wellness.
Frequently asked questions
Yes, but rinse them well and skip the boiling step. Add them directly to the salad to avoid overcooking.
