Snap Pea Salad with Whipped Feta is bright, flavorful, and quick to prepare. Tender sugar snap peas are briefly blanched, tossed in a fragrant chili-garlic oil, and served over a creamy whipped feta. As you eat, the whipped feta becomes a luscious dressing for the peas—serve with crusty bread to scoop up every last bit.
This pretty salad works well for a simple weeknight meal, casual entertaining, or a summer gathering. It’s an impressive dish that comes together with minimal effort.
Why you’ll love this recipe
- Fast: Ready in under 20 minutes.
- Low effort, big impact: Minimal chopping and quick steps create a restaurant-quality dish.
- Great for entertaining: Bold flavors and contrasting textures make it a standout starter or side.
- Blanched for better texture: A quick blanch softens the peas, removes some fibrousness, and brightens their color so you can serve them whole.
Ingredients (and substitutes)
You only need 8 ingredients to make this salad.
- Sugar snap peas: Crisp and sweet. Buy stringless snap peas to save prep time, or remove the seam before cooking.
- Lemon: Fresh zest and juice add brightness—use fresh lemon, not bottled juice.
- Red pepper flakes: Add heat to the garlic oil; reduce the amount if you prefer milder flavors.
- Feta: A block of feta in brine yields the best texture and flavor, but pre-crumbled works in a pinch.
- Greek yogurt: Plain, thick Greek yogurt helps create a silky whipped feta. If your yogurt is thin, add it sparingly until you reach the right consistency.
The recipe card below contains full ingredient amounts and the step-by-step instructions.
Enjoy simple, healthy salads? Try this recipe when you want something fresh, fast, and easy to share.
How to make (step-by-step photos)
The salad has three elements—chili-garlic oil, whipped feta, and blanched snap peas—but the steps are quick and simple. Overview:
The recipe card below includes complete measurements and full instructions.
Tips
- Keep the oil low and slow: Warm the garlic gently until fragrant; avoid browning it. The oil will continue infusing as it cools.
- Don’t overcook the peas: Blanch just until tender-crisp to preserve sweetness and color. Have an ice bath ready to halt cooking immediately.
- Dry the peas well: Pat them thoroughly after shocking so the oil and dressing cling better.
- Equipment alternatives: If you don’t have a food processor, a blender works for the whipped feta. You can also whisk by hand, though the texture will be less silky.
- Serving suggestions: Offer bread such as focaccia, naan, or pita to scoop up the whipped feta and oil—it’s part of the experience.
Other feta recipes:
-
Mediterranean Black Lentil Salad with Feta
-
Mediterranean Chickpea Casserole with Spinach and Feta
-
One Pan Lemon Spinach Orzo with Feta
-
One Pot Tomato Harissa Orzo Pasta
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📖 Recipe
Snap Pea Salad with Whipped Feta
This Snap Pea Salad with Whipped Feta combines crisp sugar snap peas, a homemade chili-garlic oil, and creamy whipped feta. Serve with bread to scoop up every last drop. Vegetarian and gluten-free.
Prep Time 13 minutes
Cook Time 5 minutes
Total Time 18 minutes
Servings 4
Author: Bri Beaudoin
Ingredients
- ¼ cup extra virgin olive oil
- 2 cloves minced garlic
- ½ to ¾ teaspoon red pepper flakes
- ¼ teaspoon fine sea salt
- ¾ cup crumbled feta cheese
- ½ cup plain Greek yogurt
- 16 oz sugar snap peas
- 2 teaspoons fresh lemon juice (and lemon zest, for garnish)
- fresh dill (optional)
Instructions
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Make the oil: In a small saucepan combine ¼ cup extra virgin olive oil, 2 cloves minced garlic, ½–¾ teaspoon red pepper flakes, and ¼ teaspoon fine sea salt. Warm over low heat until the garlic is fragrant and barely sizzling, about 1 minute. Remove from heat and let the oil cool and continue infusing while you finish the other steps.
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Whip the feta: In a food processor (or blender) combine ¾ cup crumbled feta and ½ cup plain Greek yogurt. Process until smooth and spreadable. Adjust yogurt as needed to reach a texture looser than hummus but not watery.
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Blanch the peas: Prepare a large bowl of ice water. Bring a large pot of salted water to a boil, add 16 oz sugar snap peas, and boil 45 seconds until bright green and tender-crisp. Immediately transfer to the ice bath for 1 minute, then drain and pat very dry on a clean towel.
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Toss the peas: Add the cooled infused oil (or transfer peas to a bowl and pour oil over them). Add 2 teaspoons fresh lemon juice and toss to coat. Taste and adjust seasoning—remember the whipped feta adds salt.
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Assemble: Spread the whipped feta on a serving plate, pile the dressed snap peas on top, and drizzle any remaining oil over the salad. Garnish with lemon zest and fresh dill if desired. Serve immediately with bread for dipping.
Notes
- Snap peas: Stringless snap peas save prep time; otherwise remove the string before blanching.
- Whipped feta consistency: Aim for a creamy spread that will coat the peas. Add yogurt gradually if needed. A blender works if you lack a food processor.
- Serving: This is best eaten fresh, but leftovers keep up to 3 days refrigerated. Olive oil may solidify in the fridge—bring to room temperature before serving.
Nutrition
Calories: 266kcal | Carbs: 12g | Protein: 10g | Fat: 20g
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