We like this Three Pea Salad so much that I purposely grow small rows of snap, snow, and English peas just so we can have this salad a few times while they’re all in season – it’s that good! There’s something wonderful about having all three textures in there – all super-fresh and crisp – that is different from salads with only one pea variety.
Of course, the dressing and other ingredients would make a great salad with only one or two variety of peas, as well – but if you can grow or buy all three, go for it! The hardest for me to have enough of are the English peas, so when I run out of them, I have substituted frozen peas and they’ve combined well with the fresh snap and snow peas. It’s almost as good as all fresh peas.
The pictured ingredients are the items that give the salad it’s refreshing uniqueness: the three peas, sweet onion, and freshly chopped mint. Additionally, walnuts and feta are tossed with a simple vinaigrette made with balsamic vinegar for a bit of sweetness that helps to bring out the natural sweetness of the peas.
After trying this salad, you may have to find some space next year to grow a few rows of peas, too!
Three Pea Salad with Feta & Walnuts*
- 2-1/2 c. mixed peas: shelled English, snow & snap cut into 1/2-inch pieces
- 2 Tb. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 c. olive oil or walnut oil
- salt & pepper to taste
- 1 sm. sweet onion, cut in half and thinly sliced
- 1/3 c. walnuts, chopped
- 2 Tb. chopped mint leaves
- 2-3 oz. feta cheese
- lettuce for serving (optional)
- Prepare a large bowl with water and ice. Bring a large pot of water to boil; add all peas and blanch for 30 seconds. Drain peas and immediately add to prepared ice water to stop the cooking process. Drain peas again, shaking to remove as much water as possible.
- In a small glass measuring cup, add vinegar, mustard and oil, whisking until completely combined and thickened. Add salt and pepper to taste.
- To a medium-sized serving bowl, add the drained peas, onion, walnuts, and mint. Toss with half of the dressing (the salad can be made a few hours ahead to this point and refrigerated).
- To serve, toss again in a bowl or divide among individual plates lined with lettuce leaves, if desired. Sprinkle with feta and drizzle with remaining dressing.
*The salad can, of course, be made with only one type of pea if that’s what you have – just call it Pea Salad with Feta & Walnuts, then!
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