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Chopped spring green salad

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.

By Emma Knowles
  • 10 mins preparation
  • 3 mins cooking plus cooling
  • Serves 6 - 8
  • Print
For the ultimate spring salad, seek out the best of the season's produce, and simply toss through a zingy feta dressing. It doesn't get much easier than this. If you're taking this to a picnic or barbecue, transport the greens and the dressing separately to avoid a soggy salad, then toss them together just before serving for perfect crispness.


  • 150 gm sugarsnap peas, trimmed
  • 150 gm green beans, trimmed and coarsely chopped
  • 150 gm (1¼ cups) frozen peas
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 baby cos lettuce, coarsely chopped
Feta dressing
  • 100 ml extra-virgin olive oil
  • Juice of 1 lemon, or to taste
  • 1 tbsp sherry vinegar
  • 1 garlic clove, finely grated
  • 100 gm feta, crumbled


  • 1
    For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
  • 2
    Blanch sugarsnap peas and beans until bright green and just tender, adding the frozen peas in the last minute of cooking (1-2 minutes; see cook's notes p192). Drain, refresh in iced water, then drain well and toss in a bowl with cucumber and lettuce. Store in an airtight container until required.
  • 3
    To serve, toss greens with feta dressing in a serving bowl.


Drink Suggestion: Grassy sauvignon blanc. Drink suggestion by Max Allen