Fresh Spring Pea and Mint Salad with Feta Easy Homemade Recipe for Summer

“You have to try this salad—it’s so fresh and bright,” my neighbor insisted last spring as she handed me a bowl brimming with vibrant green peas, specks of mint, and crumbled feta. Honestly, I was skeptical at first. I mean, fresh peas and mint sounded like a garden party, but could it really satisfy on a busy weeknight? Well, that day turned into several, with me making this Fresh Spring Pea and Mint Salad with Feta repeatedly, sometimes twice in the same week. It became my go-to for a quick, fresh bite that felt fancy without fuss.

I remember sitting on my porch, the sun just warm enough, the air smelling faintly of cut grass and blooming flowers, as I nibbled on this salad. The cool snap of the peas, the cool menthol hint from the mint, and the creamy tang of feta made me realize how simple ingredients could come together in such a delightful way. It felt like a little reset button—something light enough to balance out heavier meals but satisfying enough to feel like a treat. And honestly, it’s the kind of dish that sticks with you—not because it’s complicated, but because it’s just right.

That moment made me appreciate how a few fresh ingredients, picked at the right time, transform a salad from a side to a star. This Fresh Spring Pea and Mint Salad with Feta is exactly that: an easy homemade recipe that feels like the essence of summer on your plate. It’s the kind of dish you’ll want to bring out when the peas are at their sweetest and the mint is at its freshest—trust me, it’s worth the wait.

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

After countless attempts perfecting this salad, I can say it’s truly a keeper. Here’s why it’s become a favorite:

• Quick & Easy: Ready in under 15 minutes, this salad fits right into busy days or spontaneous dinners.
• Simple Ingredients: Fresh peas, mint, and feta—no exotic items or complicated prep involved.
• Perfect for Summer: Light and refreshing, it’s ideal for warm-weather meals, picnics, or casual get-togethers.
• Crowd-Pleaser: Everyone from kids to adults seems to enjoy the bright, crisp flavors.
• Unbelievably Delicious: The creamy feta balances the sweetness of peas and the zing of mint, creating a flavor combo that’s hard to forget.

What sets this apart from other spring pea salads? Well, I’ve tried versions that either overpowered the delicate peas with too much dressing or lost the punch of fresh herbs. Here, the mint isn’t just a garnish—it’s a key player, giving the salad a fresh lift without stealing the show. Plus, the feta I use (a crumbly, tangy kind from a trusted local brand) adds just the right amount of saltiness.

This salad isn’t just a side dish; it’s a little celebration of spring and summer’s best flavors, perfect when you want something quick but still impressive. It’s the kind of recipe that’ll make you pause and appreciate how a few fresh ingredients can turn into something special.

What Ingredients You Will Need

This Fresh Spring Pea and Mint Salad with Feta relies on straightforward ingredients to bring bold, fresh flavors without any fuss. Nearly everything here is probably already in your kitchen or easy to find at a local market.

• Fresh or Frozen Peas (2 cups / 300g): If fresh, shell them yourself for the best taste. Frozen peas work well too and keep that sweet pop.
• Fresh Mint Leaves (1/4 cup / 10g), chopped: The star herb—choose bright, fragrant leaves for the best aroma.
• Feta Cheese (1/2 cup / 100g), crumbled: I recommend a creamy, tangy feta like Dodoni or Athenos for authenticity.
• Extra-Virgin Olive Oil (2 tablespoons): Adds richness and helps marry the flavors.
• Lemon Juice (1 tablespoon): Freshly squeezed, for that perfect balance of acidity.
• Sea Salt (to taste): Enhances the natural sweetness of peas and depth of feta.
• Freshly Ground Black Pepper (to taste): Just a pinch for subtle warmth.
• Optional – Toasted Pine Nuts (2 tablespoons): For a nutty crunch that adds texture and interest.

Seasonal tip: During warmer months, I sometimes swap peas with fresh shelled edamame for a different twist. Also, if you’re dairy-free, swapping feta for a vegan cheese alternative works surprisingly well.

Equipment Needed

• Medium Saucepan: For blanching peas quickly; a standard 2-quart size works perfectly.
• Colander or Fine Mesh Strainer: To drain and cool peas efficiently.
• Mixing Bowl: A medium to large bowl for tossing all ingredients together.
• Sharp Knife and Cutting Board: For chopping the mint leaves finely.
• Measuring Spoons and Cups: For accuracy in dressing ingredients.
• Optional – Small Skillet: If you’re toasting pine nuts, a dry skillet is great for even toasting.

Personally, I find using a glass mixing bowl makes it easier to see all ingredients mixing together (and it’s easier to clean). No fancy gadgets needed here, which is always a plus in my kitchen.

Preparation Method

1. Blanch the Peas (5 minutes): Bring a medium saucepan of salted water to a rapid boil. Add the fresh or frozen peas and cook for 2 minutes until bright green and tender-crisp. (Tip: Overcooking makes peas mushy—watch closely!)
2. Shock the Peas (2 minutes): Immediately drain the peas into a colander and run under cold water or transfer to an ice bath. This stops cooking and keeps that vibrant color and crisp texture.
3. Prepare the Dressing (3 minutes): In a small bowl, whisk together olive oil, fresh lemon juice, a pinch of sea salt, and freshly ground black pepper. Adjust seasoning to taste—it should be tangy but balanced.
4. Chop the Mint (2 minutes): Remove stems and finely chop the mint leaves. You want enough to infuse the salad with fresh, bright notes without overwhelming.
5. Combine Ingredients (3 minutes): In a mixing bowl, gently toss the cooled peas, chopped mint, and crumbled feta. Pour the dressing over and toss lightly again to coat everything evenly.
6. Optional – Add Pine Nuts (2 minutes): Toast pine nuts in a dry skillet over medium heat until golden and fragrant—about 2-3 minutes. Let cool slightly, then sprinkle over the salad for added crunch.
7. Final Taste and Adjust (1 minute): Give the salad a final taste and add more salt, pepper, or lemon juice if needed. Serve immediately or chill briefly to let flavors meld slightly.

This salad shines with fresh ingredients and simple technique, so don’t rush the blanching or skip the cooling step! It helps keep the peas bright and fresh, which is key to that perfect summer bite.

Cooking Tips & Techniques

When I first tried making this salad, one mistake was overcooking the peas, which turned them mushy and dull in color. Here’s what I’ve learned since then:

• Blanching is Key: Boil peas just long enough to keep a slight crunch. That quick ice bath afterward is non-negotiable—it locks in color and texture.
• Fresh Mint Matters: Don’t substitute dried mint—it won’t provide the same bright, refreshing aroma. If you grow your own, pick leaves from the top of the plant for the best flavor.
• Feta Balance: Use good quality feta with a creamy texture. Crumbled too finely and it disappears; chunkier crumbles make each bite a little surprise.
• Dress Lightly: Too much dressing can drown the delicate flavors. Start with less and add as you toss.
• Toast Nuts Carefully: If using pine nuts or almonds, toast them in a dry pan on medium heat and watch closely—they burn fast!

One trick I picked up is to prepare the dressing first and chill it so it’s cool when tossed with the salad. It gives an extra refreshing feel on a hot day. Also, multitasking by toasting nuts while peas boil saves time.

Variations & Adaptations

This salad is pretty flexible, which makes it great for mixing things up according to your mood or pantry:

• Protein Boost: Add cooked quinoa, chickpeas, or grilled chicken for a more filling meal.
• Seasonal Swaps: In late summer, swap peas for fresh green beans or snap peas for a different crunch.
• Herb Changes: Try fresh basil or parsley instead of mint for a different herbal note.
• Dairy-Free Option: Replace feta with a vegan cheese or avocado to maintain creaminess without dairy.
• Dressing Variation: Add a teaspoon of honey or a splash of balsamic vinegar to the dressing for a touch of sweetness or depth.

Personally, I once added a handful of chopped strawberries to the mix on a whim, and it surprisingly worked well, adding a subtle fruity note that complemented the mint and feta beautifully. If you enjoy experimenting, try pairing this salad with other fresh flavors from the season.

Serving & Storage Suggestions

This salad is best served chilled or at room temperature, making it a perfect side for warm-weather meals. I like to plate it on simple white dishes to let the vibrant greens and white feta pop visually.

It pairs wonderfully with grilled meats, light seafood, or even a crusty loaf of bread to soak up the dressing. If you’re planning a gathering, it works nicely alongside dishes like mini lemon blueberry cheesecakes for a sweet and savory contrast.

For storage, keep the salad in an airtight container in the refrigerator for up to 2 days. The peas may soften slightly over time, and the mint flavor becomes more pronounced—some find this intensifies the salad’s charm, while others prefer it fresh. When reheating (if desired), bring it to room temperature gently; avoid microwaving to keep feta from melting.

Nutritional Information & Benefits

This Fresh Spring Pea and Mint Salad with Feta is a light, nutrient-packed choice:

• Rich in plant-based protein and fiber from peas, which support digestion and sustained energy.
• Mint adds antioxidants and may aid in digestion, providing a refreshing lift.
• Feta cheese contributes calcium and protein, though it’s best enjoyed in moderation due to sodium content.
• Olive oil offers healthy monounsaturated fats, known for heart benefits.

This recipe fits well in gluten-free and vegetarian diets, and with simple swaps, can be adapted for dairy-free or vegan lifestyles. It’s a wholesome, fresh option that balances taste and nutrition effortlessly.

Conclusion

If you’re looking for a salad that feels like a breath of fresh air, this Fresh Spring Pea and Mint Salad with Feta is a recipe worth keeping close. It’s easy to put together, uses minimal ingredients, and delivers a burst of bright, fresh flavors that really celebrate the season. What I love most is its versatility—you can dress it up or down, add your personal touch, and it still shines.

Give it a try next time you want something light yet satisfying. And if you’re curious about other simple homemade recipes that bring a little joy to your table, check out the full recipe collection—there’s always something new to discover. Cooking should feel fun and approachable, and this salad is just the kind of dish that reminds me why I love it all.

Feel free to share your variations or thoughts; I always enjoy hearing how others make this recipe their own!

Frequently Asked Questions

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work great and are often more convenient. Just blanch them briefly to keep their flavor and texture fresh.

How long can I store this salad?

Store it in an airtight container in the fridge for up to 2 days. The flavors will meld over time, but peas may soften slightly.

Can I make this salad ahead of time?

You can prep it a few hours ahead, but for the best texture and brightness, toss the dressing just before serving.

What can I substitute if I don’t have fresh mint?

Fresh basil or parsley can be used, though the flavor will differ. Avoid dried herbs as they lack the fresh zing.

Is this salad suitable for vegans?

Simply omit the feta or replace it with a vegan cheese alternative or creamy avocado to keep it dairy-free and vegan-friendly.

Print