Spring Asparagus and Pea Salad with Feta and Cherry Tomatoes

If you’ve ever wanted a springy side that looks a little fancy but is still totally doable, spring asparagus and pea salad with feta cheese is it. It’s crisp-tender and bright, with sweet peas, juicy cherry tomatoes, and salty feta in every lemony bite.

I make this for weeknights when I need something green fast, and it slides right onto Easter lunches, potlucks, or Sunday roasts without fuss. It’s family-friendly, and it disappears quicker than most salads on the table.

Why You’ll Love Spring Asparagus Pea Salad with Feta

This is the kind of salad that looks like you tried really hard, even though it’s basically a quick blanch-and-toss. You get crunchy, sweet, salty, and zippy all in one bowl, and it fits right in next to ham, lamb, roast chicken, or a stack of sandwiches. It also leans into classic spring produce, the same reason asparagus and peas show up on so many Easter and early spring tables.

Simple Ingredients

A bright spring salad doesn’t need much, just a handful of fresh vegetables and a punchy dressing that ties everything together.

• Asparagus: The backbone of the salad, best when it’s crisp-tender, not mushy.
• Green peas: Sweet little pops that kids usually accept without negotiation.
• Cherry tomatoes: Add juicy freshness and a little color that makes the bowl look extra inviting.
• Red onion: A thin slice gives bite without taking over.
• Feta cheese: Salty, creamy crumbles that make the salad feel finished.
• Olive oil: Smooths out the dressing and helps everything cling.
• Lemon juice: Keeps it bright and springy.
• Dijon mustard: Adds gentle tang and helps emulsify the dressing.
• Honey: Just enough to balance the lemon and onion.
• Kosher salt: Wakes up the flavors.
• Black pepper: Adds a little warmth.

Servings and Time

• Servings: 6
• Prep time: 10 minutes
• Cook time: 5 minutes
• Total time: 15 minutes

Recommended Equipment

• Chef’s knife
• Cutting board
• Medium pot
• Slotted spoon or tongs
• Large bowl (plus a bowl for ice bath)
• Small bowl or jar for dressing
• Whisk or fork
• Serving bowl or platter

What is Needed

• 1 lb asparagus, trimmed and cut into 2-inch pieces (tips left a bit longer if you like)
• 1 cup green peas (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1/4 medium red onion, thinly sliced
• 1/2 cup crumbled feta cheese

Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt (plus more to taste)
• 1/4 tsp black pepper

Instructions

1. Bring a medium pot of salted water to a boil. Set up an ice bath (a large bowl with ice and cold water) nearby.
2. Add the asparagus to the boiling water and blanch for 2–3 minutes, until bright green and crisp-tender.
3. Add the peas to the same pot for the last 30–60 seconds (if using frozen, they just need a quick warm-through).
4. Use a slotted spoon to transfer asparagus and peas straight into the ice bath to stop the cooking. Drain well and pat dry if needed.
5. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper.
6. In a serving bowl, combine asparagus, peas, cherry tomatoes, and red onion. Drizzle with dressing and toss gently.
7. Sprinkle feta over the top (or fold it in gently if you want it throughout). Taste and adjust with extra salt, pepper, or lemon if needed. Serve chilled or at cool room temperature.

How to Keep It Bright Green

A short troubleshooting-style section:

• Why the ice bath matters
• How to avoid dull, olive-colored asparagus
• Why drying matters before dressing

What To Serve With This Recipe

• Easter ham or roast chicken
• Salmon, shrimp, or lemony baked cod
• Quiche or frittata for a brunch spread
• Hot cross buns or crusty bread
• Deviled eggs and a fruit platter for an easy lunch table

Top Tips

• Don’t overcook the asparagus. Pull it while it still has a little snap; the ice bath keeps it bright and crisp.
• Slice the onion thinly. If your crew is sensitive to onion bite, rinse the slices under cold water and drain before adding.
• Dress right before serving. It keeps everything perky, especially if you’re making it ahead for guests.
• Make-ahead shortcut: Blanch the asparagus and peas up to 24 hours early, keep them dry and chilled, then toss with dressing and feta right before serving.

Recipe Variations

• Add chopped cucumber for extra crunch.
• Swap feta for goat cheese if you want it creamier and milder.
• Toss in arugula or baby spinach for a more “salad-salad” feel.
• Add fresh herbs like dill or mint if you want a stronger spring vibe.
• Make it heartier with cooked pearl couscous or quinoa.

Seasonal Swaps

Since it’s a spring salad, this feels natural:

• Snap peas instead of peas
• Cucumber or radish for crunch
• Arugula mixed in right before serving
• Goat cheese swap for feta

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. This one is best cold or room temp, so skip reheating; if it looks a little dry on day two, add a small squeeze of lemon or a drizzle of olive oil and toss gently.

More Easter Recipes You’ll Love

If you’re planning a full Easter menu, explore these festive recipe collections:

• 50+ Easter Recipes
• Easter Lunch Ideas
• Easter Appetizers
• Easter Dessert Recipes
• Easter Cake Pops
• Easter Drinks

Asparagus and Pea Salad with Feta

Michelle

A quick spring salad with crisp-tender asparagus, sweet peas, cherry tomatoes, red onion, and feta, tossed in an easy lemon Dijon dressing.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Side Dish

Servings 6

Equipment

• Chef’s knife
• Cutting board
• Medium pot
• Slotted spoon or tongs
• Large bowl (plus a bowl for ice bath)
• Small bowl or jar for dressing
• Whisk or fork
• Serving bowl or platter

Ingredients

  

• 1 lb asparagus trimmed and cut into 2-inch pieces (tips left a bit longer if you like)
• 1 cup green peas fresh or frozen
• 1 cup cherry tomatoes halved
• 1/4 medium red onion thinly sliced
• 1/2 cup crumbled feta cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt plus more to taste
• 1/4 tsp black pepper

Instructions

 

• Bring a medium pot of salted water to a boil. Set up an ice bath (a large bowl with ice and cold water) nearby.
• Add the asparagus to the boiling water and blanch for 2–3 minutes, until bright green and crisp-tender.
• Add the peas to the same pot for the last 30–60 seconds (if using frozen, they just need a quick warm-through).
• Use a slotted spoon to transfer asparagus and peas straight into the ice bath to stop the cooking. Drain well and pat dry if needed.
• In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper.
• In a serving bowl, combine asparagus, peas, cherry tomatoes, and red onion. Drizzle with dressing and toss gently.
• Sprinkle feta over the top (or fold it in gently if you want it throughout). Taste and adjust with extra salt, pepper, or lemon if needed. Serve chilled or at cool room temperature.

Notes

• Frozen peas work perfectly here; just blanch briefly so they stay sweet and bright.
• For a milder onion flavor, soak sliced red onion in cold water for 5–10 minutes, then drain.
• If serving later, keep feta separate and sprinkle on top right before serving for the freshest look.

Keyword Asparagus and Pea Salad with Feta