Years ago, I worked for an art gallery that both framed artwork and sold functional art, like handmade jewelry, small sculptures, and housewares. Soy candles were just becoming a more well-known thing, and we sold a popular brand that had some unique scents. One of our favorites was Tomato Leaf. Anytime we burned it, so many people would ask us about it and inevitably walk out of the shop with one. The smell of earth and greenery is just that intoxicating.
At this time of year, especially, I want to live outside, toes shifting down into the dirt, new little leaves unfurling on the new garden plants overnight to become a morning surprise shared with just me and the wrens after sunrise. It’s a fleeting feeling in the South, where it seems the hot sharp summer replaces those cool spring mornings in just a couple of scant weeks. I try to capture that feeling when I can, and my dill pea salad with red onions helps with that.
Side Dish or Main…Why Not Both?
This light spring salad gives you those feelings with a bright, tangy vinaigrette dressing, earthy dill, and a mildly sharp red onion. As an added bonus, you barely have to turn on the stovetop to make dill pea salad, keeping your house cooler when the temps outside are steadily climbing.
Dill Pea Salad with Red Onions makes for an easy side dish. You can make it a main dish by adding tuna, black-eyed peas, or pasta! It stores well in the fridge for 2-3 days. You can easily double or half the recipe, too.
Tips for Making Dill Pea Salad with Red Onions
This is a straightforward dish. There is a lot of room to tweak the levels in the dressing and herb to personalize it to your tastes. Here are a few ways you can make this recipe your own!
Adjust the dill. Use more or less dill as you like. Also, you can use dried dill if fresh isn’t available.
Change up the onion. Red onion works well, but it can be sharp for some. Using a sweeter onion would mellow out the flavor here.
Add something! Capers would be good in here, and also other handfuls of delicate herbs like parsley or cilantro would be great. Switching out the dill for mint would be a game-changer!
Making & Storing Dill Pea Salad with Red Onion
You can make this salad ahead one day and serve it chilled. Once made, you can store in an airtight container for up to 3 days in the fridge.
I can’t get over this bright green, y’all. The first night we made this I paired it with grilled salmon, and the pink of the fish against the green of the peas, with little bits of the purple onion coming through, made us feel so fancy and happy. It truly makes a simple dinner that much more elevated just because it’s so pretty.
Make it a Meal!
This recipe would go great with these other summery favorites!
Saucy Baked Beans from Scratch
Cheddar Scallion Southern Cornbread
For more photos of this recipe and all the other homemaking projects I’m doing, including recipes, knitting patterns, and other home projects, find me on Instagram!
Dilled Pea Salad with Red Onion
Ingredients
- 1 lb. frozen green peas
- 3 tbsp red onion, minced
- 1 small bunch of dill
- 1 tbsp spicy brown mustard
- ½ cup olive oil
- ¼ cup rice wine or white wine vinegar
- ½ tsp salt
- pepper to taste
Instructions
- Fill up a medium pot with water and a pinch of salt. Bring that to a boil.
- While the water is coming up to temp, prepare your dressing by mincing the dill and red onion. You will want to have a minimum of 2 tbsp dill and 3 tbsp red onion, adjusting of course based on your preference.
- In a mason jar or container with a lid, add the olive oil, vinegar, mustard, dill, red onion, salt, and pepper to taste. Screw on the lid, then give everything a vigorous shake.
- During this time, keep an eye on your water. Once it boils, carefully add your peas to the water and cover with a lid. Boil your peas until they are tender.
- Once the peas are ready, strain them in a colander and run cool water over them to stop the cooking process. Drain them well, giving them a little pat to get off as much water as you can.
- Add them to a large bowl, then, giving your dressing one last shake, add the dressing to the peas. Don't add it all at once – go slowly until you have the amount you like.
- Stir well, then chill for at least an hour before serving.
Notes
- Adjust the amount of dill, red onion, and dressing to your taste. You can use as much or as little of these ingredients as you and your family prefer.
- This will store in the fridge for about 2-3 days.
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