Bacon Pea Summer Salad

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I first made this Bacon Pea Summer Salad at a neighborhood potluck and watched it disappear faster than the burgers. It’s a simple, no-cook-with-heat salad where crisp bacon meets sweet peas, creamy dressing, and a touch of sharp cheddar — perfect for backyard barbecues, potlucks, or a quick weeknight side. If you want something that feels indulgent without much fuss, this is your go-to.

Why you’ll love this dish

This salad nails contrast: salty, smoky bacon against bright, sweet peas and a cool, tangy dressing. It’s fast to assemble, budget-friendly, and kid-approved — which is why I often make it for summer gatherings and casual holiday spreads. It also travels well, so it’s great for picnics or bringing to a friend’s house.

“Simple ingredients, huge flavor — everyone asked for seconds.” — a friend at my last summer BBQ

Because it uses frozen peas, you can make it year-round without relying on fresh-spring produce. It’s also easy to scale up for a crowd.

(For another twist on bacon-and-vegetable salads I like to reference recipes like this one when I need inspiration for presentation.)

Step-by-step overview

Before you dive in, here’s what to expect:

• Make the dressing by whisking sour cream, mayonnaise, sugar, vinegar, salt, and pepper.
• Stir in chopped cooked bacon, thawed peas, shredded cheddar, and diced red onion.
• Fold gently until everything is coated.
• Chill for at least 30 minutes so the flavors marry.

This is mostly an assembly recipe — no stovetop cooking beyond crisping the bacon (unless you buy precooked bacon).

Gather these items

• 12 strips thick-cut bacon, cooked and chopped finely (or use good-quality store-bought cooked bacon)
• 4 cups frozen sweet peas, thawed (see notes below)
• 1/2 cup shredded mild cheddar cheese
• 1/2 medium red onion, diced finely
• 1/2 cup sour cream
• 1/3 cup real mayonnaise
• 1 tbsp granulated sugar
• 2 tsp white vinegar
• Salt and freshly ground black pepper, to taste

Substitutions and notes:

• Swap Greek yogurt for part or all of the sour cream for a tangier, lighter dressing.
• Sharp cheddar adds more bite; Monterey Jack keeps it mellow.
• If you prefer a reduced-sugar version, drop the sugar to 1 tsp and taste before adding more.

(If you like salads with contrasting textures, you might also enjoy this seasonal take on a harvest salad: Autumn Harvest Salad with Whipped Ricotta.)

Directions to follow

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1. In a large serving bowl, combine the sour cream, mayonnaise, granulated sugar, white vinegar, a pinch of salt, and a few grinds of black pepper.
2. Whisk the dressing until smooth and fully blended. Taste and adjust salt or vinegar for brightness.
3. Add the chopped bacon, thawed peas (drain any excess water), shredded cheddar, and diced red onion into the bowl.
4. Fold everything together gently with a spatula so the dressing coats the ingredients without smashing the peas.
5. Cover and refrigerate at least 30 minutes to let the flavors meld. Serve chilled.

Pro tip: For extra crunch and a nutty note, toss in toasted sunflower seeds, chopped pecans, or slivered almonds just before serving.

How to plate and pair

This salad is versatile:

• Serve it as a side with grilled chicken, burgers, or steak.
• Spoon it onto buttered toast or brioche for a quick lunch.
• Use as a filling for lettuce wraps or stuffed tomatoes for a light meal.
• For a potluck, present in a shallow bowl and sprinkle extra bacon and cheddar on top for impact.

Try pairing with a crisp white wine (like Sauvignon Blanc) or an ice-cold lager to cut through the richness.

(If you want a protein-forward twist for serving inside veggies, check out ideas like these cucumber boat fillings: Bacon Ranch Chicken Salad Cucumber Boats.)

Storage and reheating tips

• Refrigerate in an airtight container. Use within 3–4 days for best texture and safety.
• Do not leave the salad at room temperature for more than 2 hours (1 hour if it’s above 90°F).
• Freezing is not recommended; the mayonnaise, sour cream, and peas will separate and become watery on thawing.
• If the salad loosens after chilling, stir gently and adjust seasoning before serving. You can stir in a tablespoon of fresh sour cream or mayo if needed.

Always use clean utensils to scoop leftovers to avoid cross-contamination and extend fridge life.

Helpful cooking tips

• Crisp bacon is key: cook until nicely browned, then drain on paper towels to remove excess grease. Chopping while slightly warm gives a better bite.
• Thaw peas in a colander under cold running water, then pat dry — you want them thawed but not soggy.
• Dice the red onion finely to avoid overpowering bites; soak diced onion in cold water for 5 minutes if you want a milder flavor.
• Make it a few hours ahead; the flavor improves after chilling, but add crunchy toppings last minute.
• Taste the dressing before mixing in the solids — small adjustments make a big difference.

Different ways to try it

• Bacon-free: Swap crispy smoked tempeh or roasted chickpeas for a vegetarian option.
• Lighter: Use all Greek yogurt in place of sour cream and mayo (start with less and adjust).
• Add herbs: Fold in chopped dill, chives, or parsley for fresh herbal lift.
• Sweet & spicy: Add a dash of hot sauce or a pinch of cayenne for a warming kick.
• Mediterranean spin: Replace cheddar with crumbled feta and add lemon zest.

These swaps keep the spirit of the salad while catering to dietary preferences and seasonal ingredients.

Helpful answers

Q: Can I use fresh peas instead of frozen?
A: Yes — use blanched fresh peas (boil 1–2 minutes, then shock in ice water). Drain well before adding. Frozen sweet peas are chosen for convenience and consistent sweetness.

Q: How long does this salad keep in the fridge?
A: Stored properly in an airtight container, it keeps 3–4 days. The texture of the peas and dressing may soften over time, so eat sooner for best quality.

Q: Is it safe to make ahead for a party?
A: Absolutely. Make it up to a day ahead and chill. Add any crunchy garnishes just before serving to keep texture lively.

Q: Can I reduce the mayo?
A: Yes — reduce mayo and increase sour cream or use plain yogurt. Taste and adjust sweetness/acidity since the balance changes.

Q: Is this freezer-friendly?
A: Not recommended. The dairy and peas separate when frozen and thawed, changing the texture and mouthfeel.

Conclusion

If you want more variations and tested takes on pea-and-bacon salads, see this creamy version: Creamy Bacon Pea Salad – My Incredible Recipes. For an easy, family-friendly spin, this recipe offers useful tips and shortcuts: Easy Bacon Pea Salad. And if you’re comparing classic approaches and want another highly-rated version to cross-check textures and ratios, read this guide: Pea Salad.