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Snap Pea Salad with Feta, Lemon and Mint

Snap Pea Salad with Feta, Lemon and Mint

By Rose HattabaughMarch 27, 2025

Sponsored by Whole Foods Market
  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

The combination of sweet snow peas, peppery arugula and fragrant mint makes for a bright and refreshing salad. We toss red onion slices with lemon zest and juice to temper their bite, while also creating a flavorful base for the dish. A generous dose of feta brings briny creaminess that ties everything together. Be sure to get the peas nice and dry after blanching them, otherwise the moisture will water down the salad.

Ingredients
  • ½

    small red onion, thinly sliced OR 1 medium shallot, halved and thinly sliced

  • 2

    teaspoons grated lemon zest, plus 3 tablespoons lemon juice

  • Kosher salt and ground black pepper

  • 8

    ounces sugar snap peas OR snow peas, trimmed, strings removed if present, halved on the diagonal

  • 2

    tablespoons extra-virgin olive oil

  • 1

    cup lightly packed fresh mint, torn

  • 2

    cups lightly packed baby arugula

  • 4

    ounces feta cheese, crumbled (1 cup)

Step 1

In a medium bowl, stir together the onion, lemon zest and juice, and ¼ teaspoon salt. Let stand while you prepare the peas.

Step 2

Fill a medium bowl with ice water. In a medium saucepan, boil 1 quart water. Stir in 1½ teaspoons salt and the peas; cook until the peas are bright green and tender-crisp, 2 to 3 minutes. Drain in a colander and immediately transfer to the ice water. Let stand until completely cooled, about 1 minute. Drain again, then spread on a kitchen towel and pat dry.

Step 3

To the bowl with the onion mixture, add the peas, oil, mint, arugula and ½ teaspoon pepper; toss. Add about half of the feta, then toss again. Taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the remaining feta.

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