Southern Pea Salad with Herb Buttermilk Dressing

Southern Pea Salad with Herb Buttermilk Dressing isn’t your typical pea salad, and that’s a good thing.

Instead of sweet green peas and cheddar cubes, this Southern twist features tender field peas, such as white acre or purple hull, tossed with juicy tomatoes, fresh corn, crisp cucumbers, and a creamy homemade dressing loaded with herbs and tangy buttermilk.

My husband swears this is one of the best things I make when the weather heats up, and I might just agree. It’s light and fresh, perfect for backyard cookouts, an easy summer supper, and it’s a crowd-pleasing potluck favorite. And a bonus? It only gets better after a bit of chill time in the fridge.

Why you’ll love this Southern classic

• It’s fresh and seasonal – like my corn and pea succotash and Southern caviar, it’s a great way to showcase those gorgeous summer peas, sweet corn, and garden herbs.
• Creamy and tangy – That herbed buttermilk dressing ties it all together with a flavor that just screams Southern charm.
• Easy to prep ahead – Like my simple corn salad, you can toss it together in the morning, and it only gets better as the flavors mingle.
• A lighter side dish – No heavy mayo overload here, just the perfect creamy bite with plenty of veggies.

Ingredient notes and smart swaps

Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients. The complete list is waiting down in the recipe card.

• Fresh Southern peas – All types of Southern field peas or cowpeas work in this recipe, including white acre, purple hull, crowder, pink lady, black-eyed, and zipper peas. Cooked and cooled; fresh is ideal, but frozen (thawed) peas also work. White acre peas are my favorite! This recipe is not suitable for English peas.
• Tomatoes – Ripe but firm; cherry tomatoes or Roma tomatoes work beautifully here.
• Fresh corn kernels – Raw adds crunch, or you can lightly blanch or grill them for a sweeter flavor.
• Cucumber – Adds a refreshing crunch. English cucumbers or peeled garden cukes are best.
• Buttermilk – Tangy and creamy. If you don’t have any, mix ½ cup milk with 1½ teaspoons lemon juice and let it sit for 5 minutes.
• Mayonnaise – Adds a silky base to the dressing. Duke’s is always my go-to.
• White vinegar or lemon juice – Brightens up the whole salad.

Fun twists and tasty variations

• Add protein – Toss in chopped bacon, diced ham, or even grilled shrimp for a heartier version.
• Make it spicy – A pinch of cayenne or hot sauce in the dressing adds a Southern kick.
• Toss in extras – Try crumbled feta, chopped avocado, or sliced radishes for extra flair.

Southern Food Fact – Many popular “Southern pea salads” actually use English peas, those small green ones found in the freezer aisle. But if you’ve lived in the Deep South, you know our true summertime staples are field peas like white acre, cream, or purple hull. They’re the real stars of Southern gardens, and this salad celebrates them.

How to make the best Southern Pea Salad

3. Combine: In a large bowl, combine peas, tomatoes, corn, cucumber, red onion, and herbs.

4. Make the dressing: In a small jar or bowl, whisk together buttermilk, mayo, vinegar or lemon juice, chives, garlic, salt, and pepper.

5. Combine and chill: Pour the dressing over the salad, toss gently to coat, and chill for at least 30 minutes before serving.

💡 Tip: This salad is even better after a few hours in the fridge—don’t skip the chilling time!

What to serve with Southern Pea Salad

Like my corn, tomato, and avocado salad, this salad is delicious as a light lunch, and it also pairs beautifully with just about anything coming off the grill or out of the smoker. I like to serve it with:

• Grilled London Broil
• Grilled Half Chicken
• Smoked Spare Ribs

Round out your meal with buttermilk cornbread and sliced watermelon for a full Southern spread!

Shortcut to supper (Time-Saving Tips)

• When you cook peas, make twice as much as you think you’ll need, then save your leftovers to use in this recipe. Or, use canned field peas (just rinse and drain well).
• Buy pre-shucked corn or use frozen roasted corn kernels.
• Make the dressing up to 3 days in advance, it keeps beautifully in the fridge.

Supper and then some (Reimagining leftovers)

Leftovers? Spoon them over:

• A bed of arugula or baby spinach for a light lunch
• Grilled chicken or fish as a topper
• Inside a wrap with sliced ham or turkey and cheese

Make it ahead (Plan and prep tips)

• You can make the dressing and chop all the veggies a day in advance.
• Assemble everything but the tomatoes, then add those just before serving to avoid sogginess.

Southern Pea Salad FAQs

Tips to ensure this recipe turns out perfectly

• When I cook peas, I always make extra so I can use the leftovers to make this salad. You can freeze your leftover peas if you will not be using them right away.
• Don’t overcook the peas; tender but not mushy is the goal.
• Let the salad chill before serving to let the flavors marry.
• Taste the dressing before pouring it on and adjust salt, pepper, or lemon to your taste.
• A quick visit to the farmers’ market to get the freshest herbs and vegetables available makes all the difference. And, speaking of farmers’ markets, if you find fresh field peas, go ahead and buy more of them than you think you need. Take them home, blanch them, and freeze them. You will thank me later.

More Southern pea recipes

Here is a link to all of my Southern peas recipes.

Before you go… If you try this Southern Pea Salad with Herbed Buttermilk Dressing, I’d love to hear what you think! Please leave a comment below, give it a star rating, and let me know what you think.