Irresistible Greek Yogurt Pea Salad

Here is my favorite Greek yogurt pea salad recipe, with crispy bacon, crunchy almonds, fresh dill, and a creamy honey dressing that’s tangy and just a little bit sweet.

This pea salad is my go-to side dish for summer potlucks and barbecues. It’s so much lighter than the mayo-heavy versions, and honestly, my kids actually eat their veggies when I make it this way. Plus, you can have it ready in about 15 minutes!

What Kind of Peas Should I Use?

For this salad, frozen peas are actually your best bet and they’re what most people use for this type of recipe. You’ll want to thaw them first – just run them under cool water or let them sit at room temperature for about 20 minutes. Fresh peas from the pod work great too if you happen to have them, though they can be a bit more work to shell. Canned peas aren’t recommended here since they tend to be mushy and won’t give you that nice pop of texture you want in a pea salad.

Options for Substitutions

This pea salad is easy to customize based on what you have in your kitchen:

• Greek yogurt: You can use sour cream or regular yogurt instead of Greek yogurt. If using regular yogurt, drain it through a cheesecloth for 30 minutes to thicken it up a bit, or the dressing might be too runny.
• Bacon: Turkey bacon works great if you’re looking for a lighter option. You can also skip the bacon entirely and add some smoked paprika to the dressing for that smoky flavor.
• Honey: Maple syrup or agave nectar make good swaps for honey. You can also use regular sugar – start with 1 tablespoon and adjust to taste.
• Cider vinegar: White wine vinegar or rice vinegar work well here. Lemon juice is another option that adds a fresh, tangy taste.
• Almonds: Cashews, pecans, or sunflower seeds all add a nice crunch. Toast them lightly in a dry pan for extra flavor.
• Red onion: Green onions or shallots are milder alternatives if raw red onion is too sharp for your taste. You can also use white or yellow onion.

Watch Out for These Mistakes While Cooking

The biggest mistake with pea salad is adding the dressing while the bacon is still warm, which can cause the yogurt to separate and become watery – always let your bacon cool completely before mixing everything together.

Using frozen peas straight from the freezer is another common error that leads to a watery salad, so thaw them first and pat them dry with paper towels to remove excess moisture.

To get the best flavor, dice your red onion finely and consider soaking it in cold water for 10 minutes before adding it to the salad, which takes away some of the sharp bite without losing that nice crunch.

For maximum freshness, this salad tastes best when chilled for at least an hour before serving, giving all the flavors time to come together.

What to Serve With Pea Salad?

This pea salad is perfect for summer cookouts and potlucks, so I love serving it alongside grilled chicken, burgers, or hot dogs. It also pairs really well with other picnic favorites like potato salad, coleslaw, or baked beans for a full spread. If you’re looking for something lighter, try it with grilled fish or shrimp skewers, since the creamy yogurt dressing complements seafood nicely. You can also serve it as a side for sandwiches or wraps – it adds a nice crunch and freshness to any lunch plate.

Storage Instructions

Store: This pea salad actually gets better after sitting in the fridge for a few hours, so it’s great for making ahead. Keep it in an airtight container in the refrigerator for up to 3 days. The flavors really meld together nicely overnight!

Make Ahead: You can prep this salad up to a day in advance, which makes it perfect for potlucks or busy weeknights. Just wait to add the almonds until right before serving so they stay nice and crunchy instead of getting soft from the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 22-26 g
• Fat: 22-28 g
• Carbohydrates: 80-90 g

Ingredients

For the mix-ins:

• 4 strips bacon (I prefer Applegate Sunday Bacon for better smoke flavor)
• 16 oz peas
• 1/4 cup almonds (slivered or roughly chopped for a better crunch)
• 1/2 red onion
• 1 tbsp fresh dill, chopped

For the dressing:

• 1/2 cup yogurt (I always use Fage Greek yogurt for the thickest consistency)
• 1.5 tbsp honey
• 1 tbsp cider vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Step 1: Prepare the Mise en Place

• 1/2 red onion, diced
• 1/4 cup almonds, roughly chopped
• 1 tbsp fresh dill, chopped

Dice the red onion into small, bite-sized pieces and roughly chop the slivered almonds if needed—this prep work takes just a few minutes and ensures smooth assembly later.

Measure out the fresh dill and set all prepped ingredients aside.

Step 2: Cook the Bacon Until Crispy

• 4 strips bacon

Cook the bacon strips in a skillet over medium-high heat until they’re golden and crispy, about 8-10 minutes.

Transfer to a paper towel to cool slightly, then chop into bite-sized pieces.

I like using quality bacon like Applegate Sunday Bacon because it adds a deeper, smokier flavor that elevates the whole salad.

Step 3: Build the Creamy Dressing Base

• 1/2 cup yogurt
• 1.5 tbsp honey
• 1 tbsp cider vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

In a large mixing bowl, combine the Greek yogurt, honey, cider vinegar, salt, and pepper.

Whisk together until smooth and well combined, creating a creamy, tangy dressing.

I always reach for Fage Greek yogurt because its thick, rich consistency creates a more luxurious coating for the salad than thinner yogurt brands.

Step 4: Assemble and Finish the Salad

• 16 oz peas
• cooked bacon from Step 2
• diced red onion from Step 1
• almonds from Step 1
• fresh dill from Step 1
• dressing mixture from Step 3

Add the peas, chopped bacon from Step 2, diced red onion and almonds from Step 1, and fresh dill to the dressing.

Fold everything together gently until all ingredients are evenly coated with the creamy dressing.

The combination of cool peas, smoky bacon, and crunchy almonds creates wonderful texture contrast.

Taste and adjust seasoning if needed, then serve immediately or chill until ready to eat.

Irresistible Greek Yogurt Pea Salad

Delicious Irresistible Greek Yogurt Pea Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 27 minutes mins

Servings 4 servings

Calories 650 kcal

Ingredients

  

For the mix-ins::

• 4 strips bacon (I prefer Applegate Sunday Bacon for better smoke flavor)
• 16 oz peas
• 1/4 cup almonds (slivered or roughly chopped for a better crunch)
• 1/2 red onion
• 1 tbsp fresh dill, chopped

For the dressing::

• 1/2 cup yogurt (I always use Fage Greek yogurt for the thickest consistency)
• 1.5 tbsp honey
• 1 tbsp cider vinegar
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

 

• Dice the red onion into small, bite-sized pieces and roughly chop the slivered almonds if needed—this prep work takes just a few minutes and ensures smooth assembly later. Measure out the fresh dill and set all prepped ingredients aside.
• Cook the bacon strips in a skillet over medium-high heat until they're golden and crispy, about 8-10 minutes. Transfer to a paper towel to cool slightly, then chop into bite-sized pieces. I like using quality bacon like Applegate Sunday Bacon because it adds a deeper, smokier flavor that elevates the whole salad.
• In a large mixing bowl, combine the Greek yogurt, honey, cider vinegar, salt, and pepper. Whisk together until smooth and well combined, creating a creamy, tangy dressing. I always reach for Fage Greek yogurt because its thick, rich consistency creates a more luxurious coating for the salad than thinner yogurt brands.
• Add the peas, chopped bacon from Step 2, diced red onion and almonds from Step 1, and fresh dill to the dressing. Fold everything together gently until all ingredients are evenly coated with the creamy dressing. The combination of cool peas, smoky bacon, and crunchy almonds creates wonderful texture contrast. Taste and adjust seasoning if needed, then serve immediately or chill until ready to eat.