Pea Salad with Bacon, Cheese, and Fresh Herbs Recipe
Introduction
This refreshing pea salad combines creamy dressing with crisp bacon and sharp cheddar for a delightful mix of flavors and textures. It’s a simple, make-ahead side dish that pairs perfectly with summer barbecues or casual dinners.
Ingredients
- 1/3 cup sour cream
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
- 1 tablespoon white vinegar
- 4 cups frozen green peas, almost totally thawed
- 8 slices bacon, cooked until crisp and chopped
- 1/2 small red onion, halved and sliced very thin
- 6 ounces cheddar or American cheese, cut into small cubes
- 3 tablespoons minced fresh parsley, plus more for serving
Instructions
- Step 1: In a small bowl, mix the sour cream, mayonnaise, salt, pepper, and white vinegar together to make the dressing.
- Step 2: Stir two-thirds of the dressing into the peas until the peas are evenly coated. Gently fold in the chopped bacon, thinly sliced red onion, cubed cheese, and minced parsley until combined.
- Step 3: Taste the salad and adjust seasoning if needed. Cover with plastic wrap and refrigerate for 2 to 4 hours to allow flavors to meld. Keep the remaining dressing refrigerated for serving.
- Step 4: Before serving, remove the salad from the fridge and stir in the remaining dressing to your preferred taste. Sprinkle additional parsley on top as a fresh garnish.
Tips & Variations
- For a tangier dressing, add a splash of lemon juice along with the vinegar.
- Swap cheddar for feta or goat cheese for a different flavor profile.
- Use fresh peas if in season to enhance the salad’s sweetness and texture.
- For added crunch, sprinkle toasted almonds or sunflower seeds on top before serving.
Storage
Store the pea salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again. The salad is best served chilled but can be brought to room temperature for more flavor. Leftover dressing should also be kept refrigerated and used within a week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, pea salad actually tastes better after it sits for a couple of hours, allowing the flavors to blend nicely. Prep it up to 4 hours before serving and keep it chilled.
Can I use frozen peas straight from the freezer?
It’s best to let the frozen peas thaw almost completely and drain any excess moisture before mixing. This prevents the salad from becoming watery.
PrintPea Salad with Bacon, Cheese, and Fresh Herbs Recipe
A refreshing and colorful pea salad featuring a creamy tangy dressing, crispy bacon, sharp cheddar cheese, and fresh parsley. This easy make-ahead side dish is perfect for picnics, potlucks, or a light lunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for bacon cooking)
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: 6 to 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Dressing
- 1/3 cup sour cream
- 1 tablespoon mayonnaise
- Salt and pepper, to taste
- 1 tablespoon white vinegar
Salad
- 4 cups frozen green peas, almost totally thawed
- 8 slices bacon, cooked until crisp and chopped
- 1/2 small red onion, halved and sliced very thin
- 6 oz. cheddar or American cheese, cut into small cubes
- 3 tablespoons minced fresh parsley, plus more for serving
Instructions
- Make the Dressing: In a small bowl, combine the sour cream, mayonnaise, salt, pepper, and white vinegar. Whisk together until smooth and well blended to create a tangy and creamy dressing.
- Combine Salad Ingredients: Place the thawed green peas in a large bowl. Stir in two-thirds of the dressing, tossing gently to coat the peas evenly without mashing them. Add the chopped crisp bacon, thinly sliced red onion, cheese cubes, and minced parsley to the peas. Gently fold everything together until well combined. Taste and adjust the seasoning with additional salt or pepper if needed.
- Chill: Cover the salad with plastic wrap and refrigerate for 2 to 4 hours to allow the flavors to meld and the salad to chill thoroughly. Reserve the remaining dressing, keeping it refrigerated as well.
- Serve: Before serving, remove the salad from the fridge and stir in the remaining dressing according to your taste preference. Sprinkle additional fresh parsley on top for a bright, fresh presentation and enjoy.
Notes
- This salad is best served chilled and can be made a few hours ahead of time.
- You can substitute turkey bacon or omit bacon for a vegetarian option (adjust diet accordingly).
- Use freshly thawed peas to prevent excess wateriness in the salad.
- Cheddar cheese can be replaced with American or any mild firm cheese that melts well.
- For a tangier dressing, add a bit more white vinegar or a squeeze of fresh lemon juice.
Keywords: pea salad, bacon salad, green pea recipe, creamy pea salad, summer salad, make-ahead salad, picnic side dish
