For the vinaigrette:

1/2 cup extra virgin olive oil

2-3 tablespoons lemon juice (about the juice from one large lemon)

1 teaspoon fresh chopped basil

1 teaspoon fresh chopped Italian parsley

Pinch of crushed red pepper flakes

Pinch of sugar

1/2 teaspoon Dijon mustard (optional)

Black pepper and sea salt to taste


For the salad:

2-3 cups arugula leaves

1 cup baby sweet peas (thawed if using frozen)

1 cup roasted or steamed asparagus

1/2 cup feta cheese (I love to use Valbreso Sheep's Milk Feta on this salad)

Fleur de Sel to finish



  1. Whisk together the extra virgin olive oil, lemon juice, chopped herbs and Dijon Mustard (if using). Season to taste with black pepper and sea salt.
  2. Toss the arugula, peas, and asparagus with vinaigrette to taste. Plate the salad onto four salad plates or one large platter.
  3. Sprinkle with Fleur de Sel and garnish with Feta Cheese. Serve immediately.


Sometimes I serve this salad as a lunch entree with brie or goat cheese on crostini, slightly warmed and toasted in the oven and then drizzled with honey.

Serving Size:
Karista’s Kitchen