Pea Salad
If you’re looking for a light and refreshing dish, this pea salad is the answer! Bursting with flavors and colors, it’s not just nutritious but also incredibly easy to prepare. Perfect as a side dish for barbecues or as a light lunch, this salad will surely impress your guests and family alike. Let’s dive into how to make this delightful dish and enjoy the fresh taste of peas combined with crispy vegetables.
Ingredients
– 2 cups fresh or frozen peas (thawed)
– 1 cucumber, diced
– 1 cup cherry tomatoes, halved
– 1/2 red onion, finely chopped
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh mint leaves, chopped
– 3 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Servings and Cooking Time
This recipe makes about 4 servings. Preparation time is approximately 15 minutes, with no cooking time required.
Nutritional Value
Each serving (1 cup) contains approximately 150 calories, 8g protein, 10g carbohydrates, 7g fat, and 3g fiber. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- In a large mixing bowl, add the thawed peas.
- Dice the cucumber and add it to the bowl.
- Halve the cherry tomatoes and mix them in.
- Finely chop the red onion and incorporate it into the salad.
- Add the crumbled feta cheese for creaminess.
- Chop the fresh mint leaves and sprinkle them over the salad.
- In a small bowl, whisk together olive oil and lemon juice.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.
Alternative Ingredients
You can substitute fresh peas with canned peas if necessary, though fresh provides a better texture. Additionally, try using goat cheese instead of feta for a different flavor profile.
Serving and Pairings
This pea salad pairs beautifully with grilled chicken or fish. It’s also delightful served alongside crusty bread or as part of a picnic spread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed fresh but can be kept for later. Avoid freezing, as the texture of the peas may change.
Cooking Mistakes
- Using overcooked peas can make the salad mushy.
- Not chilling the salad can diminish the fresh flavors.
- Forgetting to season can lead to a bland dish.
- Using stale ingredients will affect the overall taste.
- Overdressing can make the salad soggy.
Helpful Tips
- Always use fresh ingredients for the best flavor.
- Experiment with herbs like basil or parsley for variety.
- Let the salad sit for a few minutes after dressing to enhance flavors.
- Consider adding nuts for extra crunch.
FAQs
Can I use frozen peas in this recipe?
Yes, frozen peas work well in this salad. Just ensure they are thawed before adding them to the mix.
How long does pea salad last in the fridge?
Pea salad can last up to 3 days in the fridge when stored properly in an airtight container.
Can I make this salad in advance?
Yes, you can prepare the salad in advance, but it’s best to add the dressing just before serving for optimal freshness.
What can I add for protein?
Grilled chicken, chickpeas, or even shrimp can be added for a protein boost.
Is this salad suitable for vegetarians?
Yes, this pea salad is vegetarian-friendly. Just ensure the feta cheese is made without animal rennet if serving to strict vegetarians.
Conclusion
This pea salad is a vibrant and nutritious option that combines the freshness of vegetables with the creaminess of feta cheese. It’s quick to prepare, making it perfect for any occasion. Enjoy this delicious salad as a side or a light meal, and watch it become a favorite at your table.
Pea Salad
Ingredients
- 2 cups fresh or frozen peas thawed
- 1 cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh mint leaves chopped
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- In a large mixing bowl, add the thawed peas.
- Dice the cucumber and add it to the bowl.
- Halve the cherry tomatoes and mix them in.
- Finely chop the red onion and incorporate it into the salad.
- Add the crumbled feta cheese for creaminess.
- Chop the fresh mint leaves and sprinkle them over the salad.
- In a small bowl, whisk together olive oil and lemon juice.
- Pour the dressing over the salad and toss gently to combine.
- Season with salt and pepper to taste.
- Serve immediately or chill in the refrigerator for 30 minutes.
