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Peas with tomatoes and feta
This dish can be used as an independent side dish, sandwich filling or pasta sauce.
How to cook Peas with tomatoes and feta
Step 1
Soak the peas in a little water.
Step 2
In a bowl, mix olive oil, green onion, chopped mint, salt, pepper, zest and juice of lemon and cherry tomatoes.
Step 3
Transfer the peas to a bowl, mix. Add crumbled feta.
Step 4
Enjoy your meal!
Peas with tomatoes and feta - FAQ About Ingredients, Baking Time and Storage
Yes, frozen peas work well in this recipe. Just thaw and drain them before mixing with the other ingredients to avoid excess moisture.
Goat cheese or ricotta salata are great substitutes for feta. For a dairy-free option, try crumbled tofu with a splash of lemon juice for tanginess.
Leftovers will stay fresh for up to 2 days in an airtight container. The tomatoes may release more liquid over time, so drain excess moisture before serving again.
Yes, you can prepare it a few hours in advance. Add the feta just before serving to maintain its texture and prevent it from becoming too soft.
Peas contain moderate carbs, but you can reduce the portion size or replace half with diced cucumbers or zucchini for a lower-carb version.
Serve it over quinoa, couscous, or grilled chicken for a heartier meal. It also pairs well with crusty bread for a light lunch.
Freezing is not recommended, as the tomatoes and feta will lose their texture when thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Double or triple the ingredients, but mix the dressing separately and combine just before serving to keep the flavors fresh and vibrant.
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