Creating a Split Pea Salad for summer involves a delightful blend of flavors and textures, making it a refreshing and nutritious dish. Here's a detailed recipe for a Split Pea Salad that's perfect for the warmer months:
1 cup dried green split peas 1 English cucumber, diced 1 cup cherry tomatoes, halved 1/4 cup red onion, finely chopped
1/4 cup fresh mint leaves, chopped 1/4 cup crumbled feta cheese (optional) Salt and black pepper to taste
For the Lemon Vinaigrette: – 1/4 cup extra virgin olive oil – 2 tablespoons fresh lemon juice – 1 teaspoon lemon zest – 1 teaspoon Dijon mustard – 1 clove garlic, minced – 1 tablespoon honey or maple syrup (optional) – Salt and black pepper to taste
Rinse the dried green split peas under cold water. In a medium saucepan, combine the split peas with enough water to cover them by about an inch.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, and honey or maple syrup (if using) until well combined.
– In a large mixing bowl, combine the cooked split peas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh mint leaves.
Pour the prepared Lemon Vinaigrette over the salad ingredients in the bowl. Gently toss the salad until all ingredients are evenly coated with the dressing.
For optimal flavor, refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. This step is optional but recommended.