Snap Pea Salad with Whipped Feta

This snap pea salad with whipped feta is light, refreshing, and full of flavor. I love how the crisp snap peas pair with the creamy, tangy whipped feta, while a touch of garlic and red pepper flakes adds just the right amount of kick.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet elegant. The whipped feta feels rich and indulgent, but it’s balanced by the freshness of the snap peas and brightness of lemon. It makes a beautiful side dish for spring or summer meals, but I also enjoy it on its own as a light lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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 (see note 1)
2 teaspoons fresh lemon juice (and lemon zest, for garnish)
fresh dill (optional)

Directions

1. I heat the olive oil in a small skillet over low heat. I add the garlic, red pepper flakes, and sea salt, cooking gently for about 2 minutes until fragrant. I remove from heat and let it cool slightly.
2. In a food processor, I blend the feta and Greek yogurt until smooth and creamy.
3. I transfer the whipped feta to a serving dish and drizzle with some of the garlic oil.
4. I blanch the snap peas in boiling water for 1–2 minutes, then transfer them to an ice bath to keep them crisp and bright green. I drain and pat them dry.
5. I toss the snap peas with the remaining garlic oil and lemon juice.
6. I arrange the snap peas over or alongside the whipped feta, then garnish with lemon zest and fresh dill.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and another 5 minutes to cook, so in about 15 minutes I have a fresh, vibrant salad ready.

Variations

Sometimes I add cherry tomatoes or sliced cucumbers for extra crunch. I also like sprinkling toasted pine nuts or almonds over the top. For a spicier version, I increase the red pepper flakes or add a drizzle of chili oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The snap peas are best served fresh, but the whipped feta keeps well and can be made a day ahead.

FAQs

Can I use snow peas instead of snap peas?

Yes, snow peas work as a great substitute.

Do I need to blanch the snap peas?

I recommend it for a bright color and tender-crisp texture, but I can also serve them raw.

Can I make the whipped feta ahead of time?

Yes, I often prepare it a day in advance and keep it chilled until serving.

What can I use instead of Greek yogurt?

I can use sour cream or labneh for a similar creamy texture.

Can I make this salad spicy?

Yes, I add more red pepper flakes or a drizzle of hot sauce.

Is this recipe vegetarian?

Yes, as long as the feta I use is made without animal rennet.

Can I grill the snap peas?

Yes, grilling gives them a smoky flavor that pairs well with the whipped feta.

What other herbs go well with this?

I like using mint, parsley, or chives in place of dill.

Can I serve this as an appetizer?

Yes, it works beautifully as a dip-style dish with pita or crusty bread.

What can I serve with snap pea salad?

I enjoy it with grilled chicken, fish, or alongside a grain-based salad.

Conclusion

This snap pea salad with whipped feta is a crisp, creamy, and flavorful dish that I love serving in warm weather. With its fresh vegetables, tangy cheese, and zesty finish, it’s a quick recipe that always feels special on the table.

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