I’m always looking for kitchen inspiration. When my mom shipped me home with a GIANT bag of delicious garden peas, I knew I had to create something AMAZING, and invented my Summer Green Pea Salad!
Sometimes peas seem a bit well, boring. Turns out, if you steam them for 99.9% of your life, you may have that impression. But if you get a little creative, peas can be SO delicious and fun! Not to mention, packed with protein, fibre, and vitamin C!
This salad goes great alongside most bbq items – especially fish, chicken, and burgers. It’s great for cooking bulk and bringing to a potluck too! Your friends will be so impressed that you were super creative with peas. I’m sure of it.
Summer Green Pea Salad
Summer Green Pea Salad
- 2 cups freshly shelled green peas
- 3 oz feta cheese, crumbled
- 1 shallot, minced
- 2 Tbsp apple cider vinegar
- 1.5 Tbsp olive oil
- Salt and pepper
- 1/3 cup fresh parsley, minced
- 2 medium tomatoes, diced
- Fresh parsley to garnish
- Steam peas for ~5 minutes, or until just fork tender. Run under cool water immediately or put in an ice bath to bring peas back to a cool temperature.
- In a medium bowl, olive oil and minced parsley. Massage parsley until shiny and dark green.
- Add shallot and vinegar, stir to combine
- Toss peas in the mixture
- Gently fold in feta and diced tomatoes
- Add salt and pepper to taste – I like to use coarse sea salt – and I added a pinch or two. I was quite liberal with the pepper – my husbands preference.
Cooking Tips and Tricks
- Going for a vegan side? Sub the feta cheese for slivered almonds! Or if you’re feeling extra adventurous, add both!
- If you don’t have apple cider vinegar, don’t fret! Feel free to use any sort of vinegar you may have. I’ve used white and rice wine vinegar in this recipe, and both are nice too. I haven’t used balsamic, but that may work as well – though the dark colour may discolour your cheese a bit.
- This mixture is also to DIE for with green beans! Green beans are less-sweet than peas – so feel free to add in ~1/2 a tsp of sugar to the oil/vinegar mixture before folding green beans in.
- I cook by taste and rarely measure anything. So feel free to tweak and add as needed to make this salad absolutely perfect for YOUR tastebuds!
- You’ll notice – I didn’t specify the type of parsley! Most people prefer flat-leaf parsley. I totally get it. It’s tender. I grow curly leaf parsley in my garden, and I pick it quite young, so for me, I prefer my curly leaf parsley. However, some people don’t like the texture of it, or buy it from the store when it can be a bit woody. So your choice!