Skip to Content

Green Pea & Feta Salad Recipe – Spring In A Bowl

Share this article

We’re back to the joys of seasonal eating again with great seasonal recipes. A spring pea and feta salad recipe – with a few extras.

This is going to be a salad which can either be a great side dish or a perfect light lunch.

A cross section of a bowl containing a pea and feta salad. Chopped beetroot and cashew nuts are also visible.
Flavours of spring in this pea and feta salad

At the moment, the stalls of the local markets are brimming with spring greens.

Crisp leafy greens and fresh herbs.

And recently, we’ve been unable to resist buying up fresh peas (araka bezelye) on the Çalış Sunday Market.

Just like summer, when I love to pod beans for our barbunya pilaki recipe, podding peas is one of my favourite pastimes.

When it comes to these lovely spring sweet peas, however, it sometimes becomes a case of one-for-me-one-for-the-bowl!

A close up of a bowl with podded green peas. An opened pod is on top of the peas.
Podding peas – a happy pastime

A satisfying pop on the opening of the pod. And then that lovely bit of crunch – your share of the peas in the pod.

The rest go into a bowl, ready for your green pea salad.

Once all of your peas are podded, that lovely vibrant green just shouts out springtime colour and texture.

And for us, they’re begging to be a star ingredient in a salad recipe.

A photo taken from above of a blue and white bowl filled with freshly podded garden peas.
Springtime in a bowl – freshly podded garden peas

When the green peas are young, they’re fine to eat raw.

But, for our pea and feta salad, we really want to bring out the sweetness of the peas.

And we want a more emerald colour, too!

To do this, we’re going to boil the peas on a medium high heat for no more than 5 minutes so that they’re al dente.

After 5 minutes, to stop them cooking any further we drain them in a colander and then plunge the peas into cold water.

You can use ice water if you like but we find cold water does the trick.

If you want to add snow peas or sugar snap peas, these are also in season at the moment, too.

And if you can’t get fresh green peas of any description, good quality frozen peas will work, too.

And what more perfect springtime partner to your fresh peas than some tangy, salty feta cheese?

That’s if you can’t get the Turkish equivalent – beyaz peynir (white cheese).

In our case, we of course use Turkish white cheese. A low fat version.

Not for any dietary reasons.

Just for the simple fact that we prefer the firmer texture of the low fat version of beyaz peynir when we’re making salads.

It more resembles the texture of feta cheese that many of us are familiar with.

A bowl of salad taken from above. Pea and feta cheese with beetroot and cashews.
This pea and feta salad makes a great main meal or side dish

In Turkish cuisine, you’re more likely to see beyaz peynir as part of the cheese selection on your Turkish breakfast but it is sometimes used in salads, too.

Akdeniz salatası, melon salad and chickpea salad love a few chunks of white cheese.

So our pea salad can have the same treatment.

Obviously, we’re not just going to be enjoying a bowl of garden peas and feta cheese – nice enough as that would be.

We want lots of extra texture and spring flavours.

  • Olive oil: Olive oil is far from cheap these days. But a good salad deserves as good an olive oil as you can afford.
  • Fresh lemon juice: This is going to be mixed with your olive oil as part of your salad dressing.
  • Pomegranate molasses: Well, these days, we are strongly influenced by the flavours and ingredients of Turkish cuisine. We can’t imagine this salad dressing without nar ekşisi – pomegranate molasses.
  • Local honey: Local honey adds a bit of sweetness to our dressing. And, along with the local nar ekşisi, keeping our salad ingredients firmly of the Fethiye origin.
  • Fresh herbs: It’s spring and fresh mint is everywhere! It’s no accident that seasonal ingredients compliment each other so a good handful of fresh mint leaves is going into our pea and feta salad. As is our favourite of fresh herbs; coriander!
  • Little gem lettuce: A small variety of Romaine lettuce, this has a mild sweet flavour. No bitterness.
  • Grated carrot: We’ve added a bit of grated carrot to our pea and feta salad just for an extra bit of crunch and colour contrast.
  • Pickled beetroot: Again, influenced by all foods Turkish, we want a bit of turşu (Turkish pickled vegetables) in our salad but nothing too overpowering. This is all about fresh flavours. Beetroot gives us more colour contrast and a complementary flavour that doesn’t take over.
  • Cashew nuts: Because we love nuts in a salad. Walnuts will work really well, too.

All of our ingredients go together in a large bowl to make a great salad.

Let’s make pea and feta salad – a perfect side dish or light lunch.

We can’t say this is a traditional Turkish recipe but it certainly makes use of all the great local ingredients that are around at the moment.

So, in that sense, it most definitely is Turkish.

We love pea and feta salad with lamb – lamb chops (pirzola), lamb steaks (külbastı) or lamb shish (kuzu şiş).

A bowl of salad taken from above. Pea and feta cheese with beetroot and cashews.
No ratings yet

Green Pea & Feta Salad Recipe

This healthy pea and feta salad recipe makes a great main meal for a light lunch or it also works as a tasty side dish.
Save Print Pin
Course Salad
Cuisine Mediterranean, Turkish
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings 4 people
Calories 340kcal
Author Turkey’s For Life


  • 1 Saucepan
  • 1 Sharp knife
  • 1 Large bowl
  • 1 Colander


  • 500 grams fresh garden peas approximately 250 grams when podded
  • 200 grams feta cheese cut into bite-sized cubes
  • 2 little gem lettuce leaves separated & washed
  • 3 tablespoons pickled beetroot chopped into chunks
  • 1 medium carrot washed & grated
  • 1 handful cashew nuts approximately 30 grams
  • 2 tablespoons fresh mint leaves washed & roughly chopped or torn
  • 2 tablespoons fresh coriander leaves washed & roughly chopped or torn

For The Salad Dressing

  • 3 tablespoons olive oil good quality
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon dried mint
  • ½ teaspoon salt to season
  • ½ teaspoon freshly ground black pepper to season


  • If you are using fresh garden peas, first of all pod them into a bowl.
  • Now add them to your saucepan, turn the heat to high and pour boiling water over them.
  • Cook your peas for no more than 5 minutes before draining in a colander and plunging them into cold water so that they don't continue to cook.
  • Meanwhile, arrange your little gem lettuce leaves over the bottom of a large serving bowl.
  • Cut your feta cheese into small cubes and sprinkle them over the top of the lettuce.
  • Now sprinkle your cold fresh peas around the lettuce and cheese chunks.
  • Arrange your beetroot around the bowl so that you have an even spread of colour.
  • Now sprinkle your grated carrot and chopped fresh herbs, followed by the cashew nuts.
  • When you are ready to serve, mix your salad dressing ingredients thoroughly and pour all over the salad.


  • The Turkish version of feta cheese is beyaz peynir (white cheese). We use a low fat white cheese because it is firmer than the softer full fat varieties. Feel free to use low fat feta cheese if you prefer it to full fat.
  • This is a great spring salad that will also be great with other peas that are also in season such as snow peas. Young broad beans will also work.
  • If you don’t like cooked beetroot, thinly sliced fresh radishes also work really well.
  • Do a taste test for your salad dressing before you drizzle it over your salad. We usually like to add extra pomegranate molasses. 
  • Please note that nutritional values are meant as a rough guide only and will be dependent on ingredients you use. The calculations are based on the use of full fat feta cheese.


Serving: 1Calories: 340kcalCarbohydrates: 19gProtein: 12gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 45mgSodium: 886mgPotassium: 345mgFiber: 5gSugar: 7gVitamin A: 3412IUVitamin C: 29mgCalcium: 282mgIron: 2mg
Tried this recipe?Please consider Leaving a Review!

Share this article

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.