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Heirloom Tomato Salad with Fresh Lady Peas

Submitted by: JustRightMenus


Lady peas are smaller, sweeter, and more tender than most peas. If you can't find them, look for fresh black=eyed, purple-hull, pink eye, or Crowder peas. In a pinch, substitute cooked, dried peas and proceed with step 2.

Prep: 10 minutes
Cook: 10 minutes

Servings: 6

Categories: basil, peas, salad, tomatoes, veggie

From the kitchen of:

The Produce Box newsletter 2010. Originally from Sara Foster, Fresh Every Day: More Great Recipes from Foster's Market.


1 c. fresh lady peas or other fresh shell peas

1/4 c. cider vinegar

3 TB fresh lemon juice

1 shallot, minced

1 tsp sugar

1/4 c. olive oil

Sea salt, to taste

Freshly ground black pepper, to taste

1 jalapeno pepper, cored, seeded, and minced

2 pounds assorted heirloom tomatoes, sliced into 1/4-inch rounds

4 fresh basil leaves, thinly sliced

1/2 c. crumbled soft goat cheese


1) Cook peas in a large pot of boiling salted water 8 to 10 minutes, or until just tender. Drain, rinse until cooled completely, and drain again.

2) Combine vinegar and next 3 ingredients (lemon juice, shallot, and sugar) in a small bowl.

3) Add olive oil in a thin, steady stream, whisking constantly.

4) Add sea salt and pepper; stir in jalapeno.

5) Drizzle half o fthis vinaigrette over the peas, an dtoss to coat. m

6) Arrange tomato slices on a platter or individual plates. Spoon peas over tomato, and serve with remaining vinaigrette.

7) Sprinkle with basil, goat cheese, and additional salt and pepper, if desired.