Name: Creamy Cucumber Pea Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups thinly sliced mini cucumbers (~1/8" thick); 1 1/2 cups English peas (we use frozen); 1 1/2 cups thinly sliced sugar snap peas; 1 cup thinly sliced radishes (1/16" thick); 1/2 cup crumbled feta cheese, plus more to taste; 1/4 cup plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon finely chopped fresh dill; 1 tablespoon finely chopped fresh chives; 1 garlic clove, grated; 1 tablespoon freshly squeezed lemon juice; Salt & pepper to taste

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This Creamy Cucumber Pea Salad is refreshing and delicious. It combines spring produce like peas, cucumbers, and radishes with a creamy and tangy feta and Greek yogurt-based dressing that's packed with fresh herbs like dill and chives. It's the perfect salad to make for Easter or any spring occasion.

Best of all, it's incredibly easy to make, and comes together in about 15 minutes. Just slice up your veggies, mix up your dressing, toss, serve, and enjoy!

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Overhead view of creamy cucumber pea salad in a bowl.

The key element to this salad is its freshness! You get a ton of crunch from the cucumbers, and sugar snaps, a touch of sweetness from the peas, and a touch of peppery flavor from the radish. Wherever possible, use the freshest vegetables you can find, and fresh – not dried – herbs.

The peas are an exception – frozen is perfectly fine. If you are using frozen peas, cook them according to the package directions, and then rinse under super cold water to cool them off quickly.

This freshness works really well alongside the creaminess and tanginess of the dressing, which combines Greek yogurt and mayo with a medley of fresh herbs and some lemon juice. If you feel like your dressing isn't creamy enough, feel free to add another tablespoon or two of yogurt. Plenty of feta cheese adds the saltiness that this salad needs.

If you want to make this salad dairy free or vegan, you can definitely use your favorite nondairy Greek-style yogurt, vegan mayo and plant-based feta. Or, just leave out the cheese altogether.

This is our perfect spring side salad, but if it isn't quite up your alley, check out our popular Greek Chickpea Salad or this Chopped Carrot Salad! If you're making this salad for Easter, don't forget our Peanut Butter Easter Eggs for dessert.

Step-by-step Instructions

STEP 1: To a small mixing bowl, add the yogurt, mayo, dill, chives, garlic, lemon juice, salt and pepper.

STEP 2: Whisk together until all of the ingredients are evenly incorporated into a relatively smooth dressing.

Overhead view of dressing ingredients in a bowl. — Add all of the dressing ingredients to a small mixing bowl.

Overhead view of dressing in a bowl. — Add all of the dressing ingredients to a small mixing bowl.

PRO TIP: To make sure your vegetables are sliced to the same thickness, we suggest using a mandoline. Just be careful, it's very easy to slice your hand, so we always use a cut-proof glove or a hand guard!

STEP 3: To a large salad bowl, add the cucumbers, peas, sugar snap peas, and radishes, and feta.

STEP 4: Top with the dressing, to taste, then toss to combine. Serve immediately and enjoy!

Overhead view of pea salad ingredients before being tossed together. — Add the vegetables and feta to a large salad bowl.

Overhead view of cucumber pea salad with dressing poured over the top. — Add the vegetables and feta to a large salad bowl.

Storage Tips

You'll want to store this salad in an airtight container in the fridge, where it will keep for about 3 days. However, this salad definitely tastes best within the first 24 hours. After that, the vegetables will start to lose their crispness.

We'd recommend taking it out of the fridge about 30 minutes before enjoying, and giving the salad a good toss before eating.

If you loved this salad, try this Blackberry, Avocado and Arugula Salad with a lime mint vinaigrette next!

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