I didn’t grow up eating a lot of peas until I started culinary school because my Mom swore them out of the house. We learned mushy peas, pot pies, and pea salads. I never heard of a pea salad before, so after trying the classic cheddar cheese and ham version I decided to come up with my version. It’s refreshing and light with bursts of cherry tomatoes, crispy prosciutto and chunks of parmesan cheese. Warning, it’s addicting!

Like most deli salad recipes, this one is quite simple after all the prep is done. Make the dressing, chop the ingredients, and toss one hour before serving. I can get behind more recipes this quick

The dressing is simple. It’s a cross between a classic pea salad dressing and a Caesar salad dressing. The fresh lemon really amplifies the fresh pea taste and the parmesan adds an extra cheesy coating to each pea.

Next let’s talk about the mix-ins for the pea salad.

The traditional version relies on key flavor components from the ham and cheese, like a pasta salad. Why can’t we amp up those with some more flavorful mix-ins with pickled pepperoncini and crispy prosciutto. The pickled peppers really add a delightful punch with a yummy crunch from the bell pepper.

Mix all your ingredients together, but hold off a little extra prosciutto for a crispy garnish for serving. Once your pea salad is tossed it needs some time in the fridge to help the flavors meld.

As much as this recipe feels like a side dish for the summer BBQ, it also makes a wonderful satisfying side for hot dogs, burgers, or lean meats like chicken breast or fish.