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Pea, Feta, and Crispy Prosciutto Salad

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 15 min
  • $
Gatheredtable
adapted fromReal Simple

Ingredients

  • 1 1/2 pounds fresh peas in the pod, shelled
  • 2 scallions, thinly sliced
  • 2 thin slices prosciutto
  • 2 ounces feta, crumbled
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper, to taste

Directions

Prep: 1. Heat oven to 450. 2. Boil water for peas 3. Shell peas and thinly slice scallions. Make: 1. Place the prosciutto in a single layer on a rimmed baking sheet and bake until it begins to darken, 10-12 minutes. Let cool, then crumble. 2. Add the peas to the boiling water and cook until tender, 5-7 minutes (1-2 if using frozen peas) . 3. Drain and rinse under cold water to cool. 4. In a bowl, toss the peas, prosciutto, scallions, and feta with oil, sea salt and pepper.

Notes

This is best with fresh peas, but also works just fine with frozen!

Goes great with these recipes

Slow-Cooker Beef Shwarma
Mediterranean Meatballs in Pitas
Pan-Seared Pork Chops with Roasted Avocado
Asparagus Lemon Risotto
Fresh Salmon with Tomato and Chickpea Salad
Scrambled Eggs with Spinach & Parmesan

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