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Milk Street Recipe
Milk Street Community
Milk Street Bowtie Minty Green Pea Salad with Lemon and Feta

Minty Green Pea Salad with Lemon and Feta

Appears in March-April 2022

15 minutes

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Minty Green Pea Salad with Lemon and Feta

Free

Milk Street Facebook Community member Betsey Walker Culliton, of Austin, Texas, makes this simple no-cook salad featuring frozen peas and fresh mint. She aptly describes it as “springtime in a bowl.” The saltiness of the feta is a perfect complement to the sweetness of the peas and freshness of the mint, and its creaminess pulls together all the elements. If the peas are damp after thawing, be sure to pat them dry, as excess moisture will dilute the flavors.

4-6

Servings

Tip

Don’t forget to grate the zest from the lemon before juicing it. It’s much easier grate zest from whole fruits than from ones have have been cut and squeezed.

15 minutes

1 medium shallot, thinly sliced into rings
Kosher salt and ground black pepper
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
2 1/2 cups frozen peas, thawed and patted dry
1 cup lightly packed fresh mint, torn
2 ounces feta cheese, crumbled (½ cup)
Ingredients
  • 1

    medium shallot, thinly sliced into rings

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • 1
  • cups frozen peas, thawed and patted dry

  • 1

    cup lightly packed fresh mint, torn

  • 2

    ounces feta cheese, crumbled (½ cup)

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In the store
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Reviews
Guenther S.

Really surprised that nobody commented on this one yet...
Fantastic combination of flavors that complement each other extremely well.
Very refreshing and light but with more substance than lettuce.
Might just be my new favorite healthy snack.

Kristen B.

I totally agree with Guenther! We loved this lemony fresh salad! It kept well too for a few days in the fridge as I doubled the recipe!


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Minty Green Pea Salad with Lemon and Feta

Get Ready to Cook

4-6

Servings

15 minutes

Tip

Don’t forget to grate the zest from the lemon before juicing it. It’s much easier grate zest from whole fruits than from ones have have been cut and squeezed.

Ingredients
  • 1

    medium shallot, thinly sliced into rings

  • Kosher salt and ground black pepper

  • 1

    teaspoon grated lemon zest, plus 2 tablespoons lemon juice

  • 1
  • cups frozen peas, thawed and patted dry

  • 1

    cup lightly packed fresh mint, torn

  • 2

    ounces feta cheese, crumbled (½ cup)

Step 1 of 2

Make the Shallot Mixture

1
medium shallot, thinly sliced into rings
¼
teaspoon salt
1
teaspoon grated lemon zest, plus 2 tablespoons lemon juice

In a medium bowl, combine the shallots and ¼ teaspoon salt. Using your fingers, rub the salt into the shallots until they wilt. Stir in the lemon zest and juice, then let stand for about 10 minutes.

Step 2 of 2

Toss to Combine

1
tablespoon extra-virgin olive oil
cups frozen peas, thawed and patted dry
½
teaspoon pepper
1
cup lightly packed fresh mint, torn
2
ounces feta cheese, crumbled (½ cup)
Kosher salt and ground black pepper

Add the oil, peas and ½ teaspoon pepper; toss to combine. Add the mint leaves and feta, then toss again. Taste and season with salt and pepper.

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Done!

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