Pea, Egg and Feta Salad – Keep a few hard‑boiled eggs in the fridge and you can assemble this crisp salad in minutes. Perfect for lunch or as a side.

Even in the depths of winter I still enjoy a good salad. Hearty main dishes like stews and pies call for a fresh, crisp side, and this Pea, Egg and Feta Salad fills that role beautifully. It’s simple, bright and satisfying.

This salad also makes a quick, nutritious lunch — add a slice or two of whole‑wheat or rye bread and you’re done. When I was losing weight a few years ago this was a go‑to lunch because it’s fast to prepare and easy to portion into single servings.

Aside from boiling the eggs, this is a true “throw‑together” salad: minimal fuss, fast assembly and plenty of flavor. If you prefer an even easier approach, simply mix everything in a bowl rather than layering on a platter.

When I first made this salad I wondered whether it needed extra salt since there’s no vinaigrette (only a little mayonnaise). I tested it both ways and preferred it without added salt — the feta adds enough savory balance for my taste. Adjust seasoning to your preference.

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This salad is ideal for unexpected guests, potlucks, barbecues or picnics. If presentation isn’t a priority, you can simply toss all the ingredients together and serve — it will still taste great.

Pea Egg And Feta Salad

Pea Egg and Feta Salad

Linda Nortje

Keep a few hard‑boiled eggs on hand and you can assemble this crisp, flavorful salad in minutes — perfect for lunch or as a side dish.

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Course Salad

Prep Time 10 mins

Total Time 10 mins

Servings 8 People

Ingredients

  

• 3 Hard Boiled Eggs peeled, sliced into rings
• 2 cups Frozen Peas do NOT defrost
• 3 TB Mayonnaise
• ½ Onion sliced into rings
• Small Lettuce Head (I like crisp lettuce), torn into smaller pieces
• 1-2 rounds Feta Cheese plain, cubed or crumbled to taste

Instructions

 

• Place the frozen peas in a bowl and stir in the mayonnaise. Let sit for about 5 minutes, stirring once or twice so the peas and mayo combine and the peas slightly thaw at the edges.
• Layer the salad starting with lettuce, then the mayonnaise‑coated peas, onion rings, sliced eggs and feta.
• Repeat the layers if desired, or simply combine all ingredients in a mixing bowl, toss gently and transfer to a serving dish.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve as a side or enjoy for lunch with a slice of rye bread.

LINDA

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