Mediterranean Pea Salad

Mediterranean Pea Salad

Fresh, herby, and tangy – with a creamy finish!

Ingredients:

• 1 (16-ounce) package of frozen sweet peas, thawed (or canned peas, drained)
• 2 hard-boiled eggs, chopped
• 1/2 cup crumbled feta cheese (instead of cheddar)
• 1/2 cup chopped cucumber (adds crunch and freshness)
• 1/4 cup chopped red onion (or use green onions for a milder flavor)
• 1/4 cup sliced black or kalamata olives
• 2 tablespoons chopped fresh parsley (or mint)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons Greek yogurt (or labneh, for creaminess)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon black pepper
• Salt to taste
• Optional: 4–6 slices turkey bacon, crisped and crumbled, or sun-dried tomatoes for a vegetarian option

Instructions:

• 1. Prep the peas: If using frozen peas, thaw and drain them. If using canned peas, rinse and drain gently.
• 2. In a large mixing bowl, combine peas, chopped eggs, feta, cucumber, red onion, olives, and parsley.
• 3. In a small bowl, whisk together olive oil, Greek yogurt, lemon juice, black pepper, and salt.
• 4. Pour the dressing over the salad and toss gently to coat everything well.
• 5. Top with crumbled turkey bacon or sun-dried tomatoes if using.
• 6. Chill for 30 minutes before serving to let the flavors meld.