Pea salad should let the peas shine. Let’s skip the mayo this year and make a pea salad that really celebrates the season!
Ingredients

▢1 pound (4 cups) fresh or frozen peas
▢1 ½ teaspoons Kosher salt
▢2 tablespoons olive oil
▢2 tablespoons finely minced yellow onion (about ¼ small onion)
▢¼ teaspoon Aleppo pepper
▢1 teaspoon white wine vinegar
▢2 to 3 radishes, thinly sliced
▢¼ cup packed cup mint leaves, chopped
▢¼ cup chopped chives
▢2 ounces feta or shaved parmesan
Instructions

Boil the peas: Bring a small pot of water to a boil. Add 1 ½ teaspoons of salt, and add the peas. Cook for about 5 minutes until the peas are bright green and still have a little bite to them. You don’t want mushy, wrinkled, army green peas. You want bright green, firm but tender peas.
Drain the peas: Shut off the heat and drain the peas.
Make the sauce: In a medium skillet set over medium heat add the olive oil, minced onion and Aleppo pepper. Saute until the onion softens, about 5 minutes. Stir in the vinegar. Remove from heat. Add the sliced radishes and drained peas. Fold in the fresh mint and chives. Crumble feta over the peas. Taste. Add more salt or pepper to your liking.
Serve: Transfer to a serving bowl or plate. Serve, warm, room temp or cold.
Notes

If using frozen peas you can add them directly to the pan after you add the onion. If using fresh peas you’ll want to blanch them first.