Yield
8 servings (serving size: about 1 cup salad and 1 tablespoon cheese)

This simple salad boasts plenty of early summer flavor. You can substitute crumbled feta cheese for the pecorino. If you can't find fresh peas, use frozen thawed petite green peas.

How to Make It

Step 1

Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.

Step 2

Combine peas, arugula, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. Sprinkle with cheese. Serve immediately.

Ratings & Reviews

Light & Tasty!

BGlace
June 24, 2015
Very light and tasty!  My husband also loved it.  Perfect side to a pork tenderloin.  

lloki1's Review

ShayHable
July 14, 2014
YUM! I grow peas for the nitrogen they provide the soil and I just snack on them like candy for the most part. Today I had enough peas for a meal and found your recipe and reviews. Someone subbed in basil for mint so I used both as I had them in the garden. No salty cheese here today so I added a few chopped green olives and some (fake) bacon bits. My arugula isn't ready for salad so I added lots of black pepper. And some fresh crushed garlic. I will make this as often as ingredients and their simple substitutes allow. Thank you for the general idea!

BGlace's Review

auntcy1
June 27, 2014
I found 1 lb of shelled peas at my farm stand for a few dollars. Made them as the recipe directed but did not have the arugula. So, I decreased the amount of mint but kept the dressing proportions the same. It was DELICIOUS. I did not know that fresh peas could be that much better than frozen, but if you have the chance to get shell peas, do so. Everyone in the family enjoyed this, even the "pea hater"!

indiegirl's Review

indiegirl
July 19, 2012
This salad is fabulous. It's delicious enough for company, but easy enough to make any day of the week. A keeper!

auntcy1's Review

CindyIllinois
July 11, 2012
This is fantastic. I use frozen peas that I just thaw with hot running water. I've also subbed watercress and sorrel - each also fantastic. This is a summer keeper.

pamserg's Review

lloki1
September 05, 2011
This was very easy to make & a big hit at the picnic. Everyone raved about it. Great summer salad. I didn't cook the peas. I just thawed the frozen petite peas & it worked out very well. Will be making this for more cook outs.

CindyIllinois's Review

GTSarahGT
July 19, 2010
This recipe is wonderful! I have made it a dozen times to take to parties where I've watched every last pea get devoured at the bottom of the bowl. It's lite and one of those recipes where the sum is more than the parts. I get requests for it every time and many repeat performances. It's a good one!

jrouda's Review

jrouda
June 28, 2010
My husband & I thought this recipe was excellent--a fabulous mix of flavors! I certainly plan to make it again and will be serving it to company, too. The only things I did different were that I boiled the peas in chicken broth instead of water for some extra flavor and, although it doesn't say to, I whisked the lemon juice, olive oil, s & p together to emulsify it. I think it made a big difference and coated the salad better. A great use for fresh peas from the Farmer's Market!

ShayHable's Review

pamserg
October 06, 2009
This was great for fresh peas from my CSA. I used basil instead of mint because I don't care for fresh mint. Very nice flavor. My husband, who claims he hates peas, even liked it. I made it earlier this summer and I just got another bag of peas so I am pulling it up again.