Minted Pea & Feta Salad
Bright, fresh peas tossed with crumbly feta, fresh mint, and a simple lemon dressing. This salad comes together in minutes and tastes like spring in a bowl — sweet peas, salty cheese, and herbaceous mint in every bite.
For 4 servings
- boil · ~2 min
Blanch the peas.
Bring a small pot of water to a rolling boil. Add the peas and cook for 2 minutes until bright green and tender. Drain and immediately rinse under cold water to stop the cooking.
- mix · ~1 min
Make the dressing.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
- mix · ~1 min
Toss the salad together.
In a large bowl, combine the cooled peas, crumbled feta, and chopped mint. Drizzle the dressing over top and toss gently to coat everything evenly.
- serve
Serve immediately or let the flavors meld.
Transfer the salad to a serving bowl. It can be enjoyed right away or chilled for 30 minutes to let the mint and lemon infuse into the peas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1If using frozen peas, add them directly to boiling water without thawing to preserve their bright color and texture.
- 2Make sure the peas are fully drained and patted dry before adding the dressing to avoid a watery salad.
- 3For the best flavor, bring the feta to room temperature before crumbling — it will be creamier and more aromatic.
- 4Let the dressed salad sit for 10–15 minutes before serving to allow the mint and lemon to gently perfume the peas.
- 5Leftover salad keeps well in the fridge for up to 2 days; the mint may darken slightly but the flavor will deepen.
Adapt it for your goals.
Protein-packed
Add 150g of chopped grilled chicken or chickpeas. This turns the salad into a heartier lunch or light dinner without overpowering the fresh pea and mint flavors.
veganVegan
Replace feta with a crumbled firm tofu marinated in lemon zest, salt, and a little olive oil, or use a high-quality vegan feta. The creamy-tangy element remains, but the dish becomes fully plant-based.
low fodmapLow-fodmap
Swap green peas for canned, well-rinsed chickpeas and replace feta with a lactose-free feta or firm tofu. Mint and lemon remain safe, so you keep the bright flavor profile.
dairy freeDairy-free
Substitute feta with a crumbled dairy-free alternative made from cashews or almonds, or simply omit the cheese and add a handful of toasted pine nuts for richness.
Why this is on our healthy list.
Rich in Plant Protein
Green peas are a good source of plant-based protein and fiber, which help keep you full and support digestive health.
Bone-Supporting Calcium
Feta cheese provides calcium, important for strong bones and teeth. Using full-fat feta also helps absorb fat-soluble vitamins from the peas.
Antioxidant Fresh Mint
Fresh mint is rich in antioxidants and has a naturally soothing effect on digestion, making this salad a gentle choice for the stomach.
Heart-Healthy Fats
Olive oil is packed with monounsaturated fats that support heart health and help your body absorb the fat-soluble nutrients from the vegetables.
Frequently asked questions
You can, but blanching gives a brighter color and a tender bite. If you skip it, thaw the peas completely and pat them very dry to keep the salad from getting watery.
