Description
A bright, refreshing Mediterranean-inspired salad balancing sweet peas, salty feta, and zesty herbs. Perfect as a light lunch or side, featuring sautéed onions, Aleppo pepper heat, and peppery radishes for texture.
Ingredients
Fresh or frozen peas, 1 pound (4 cups)
Kosher salt, 1 1/2 teaspoons
Olive oil, 2 tablespoons
Yellow onion, 1/4 small (minced)
Aleppo pepper, 1/4 teaspoon
Rice vinegar (substitute for white wine vinegar), 1 teaspoon
Radishes, 2 to 3 (thinly sliced)
Fresh mint leaves, 1 tablespoon (chopped)
Fresh chives, 1 tablespoon (finely chopped)
Feta cheese, 4 ounces (cubed or crumbled)
Instructions
Bring a pot of salted water to a boil; add peas and cook until tender.
Drain and rinse peas with cold water to stop cooking.
In a skillet, heat olive oil over medium heat, add minced onion, and sauté until softened.
Stir in Aleppo pepper and rice vinegar.
Transfer cooked peas to a bowl, add sautéed onion mixture, chopped mint, chives, and sliced radishes.
Fold in feta cheese until fragrant and well combined.
Chill salad for 15 minutes before serving.
Notes
Substitute rice vinegar for white wine vinegar to avoid alcohol.
Soak diced onion in cold water for 10 minutes to mellow flavor.
Use paprika + red pepper flakes as a substitute for Aleppo pepper.
Store in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Uncategorized
- Method: Stovetop Cooking, Chilling
- Cuisine: Mediterranean-inspired