Heirloom Tomato-Field Pea Salad

Heirloom Tomato-Field Pea Salad Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Heirloom Tomato-Field Pea Salad is a refreshing and flavorful dish that celebrates the vibrant colors and flavors of heirloom tomatoes and field peas. This salad is perfect for summer gatherings, picnics, or as a light and healthy side dish for any meal.

History

This recipe is a modern twist on traditional Southern field pea salads, which have been enjoyed for generations in the Southern United States. The combination of fresh heirloom tomatoes, blanched field peas, and a creamy garlic mayonnaise dressing creates a delicious and satisfying dish that is sure to impress.

Ingredients

Heirloom Tomato-Field Pea Salad

About 2 lb (907 g) heirloom tomatoes
2 cup shelled field peas, such as a mixture of butter beans, Crowder peas and black-eyed peas, blanched
sea salt and freshly ground black pepper to taste
3 tbsp torn fresh basil or small whole leaves
2 tbsp extra virgin olive oil for garnish
garlic mayonnaise
1 tbsp cider vinegar
1 tbsp fresh lemon juice
1.25 tsp sea salt
1 tsp dry mustard
2 egg yolks
1.5 cup vegetable oil
1 clove fresh garlic
3 tbsp boiling water

How to prepare

1. To make Heirloom Tomato-Field Pea Salad: Cut the tomatoes into slices that are 0.5 inches thick and wedges that are also 0.5 inches thick for some variation. Cut the cherry and grape tomatoes in half or leave them whole. Place all the cut tomatoes into a large bowl.
2. Blanch the field peas in lightly salted water. Drain them and add them to the tomatoes. Season with salt and pepper. Add basil and gently toss everything together. Drizzle olive oil over the salad and let it sit for about 10 minutes.
3. Meanwhile, to make the garlic mayonnaise: In a bowl, whisk together vinegar, lemon juice, 1 tsp of salt, and mustard until the salt and mustard are well dispersed. Add the egg yolks and beat until smooth. Gradually add the oil, starting with a few drops and then in a slow, steady stream, while whisking continuously until the oil is fully incorporated into an emulsion. Chop the garlic and rub it into a paste with the remaining 0.25 tsp of salt. Pour boiling water over the garlic paste, stir well, and whisk it into the mayonnaise. Drizzle about 6 tbsp of the garlic mayonnaise over the salad, thinning it with more hot water if necessary.

Variations

Add crumbled feta or goat cheese for a tangy twist.
Substitute fresh mint or parsley for the basil.
Add diced avocado or cucumber for extra freshness.

Cooking Tips & Tricks

Be sure to use ripe heirloom tomatoes for the best flavor and texture in this salad.

- Blanching the field peas helps to soften them slightly and bring out their natural sweetness.

- The garlic mayonnaise dressing adds a rich and creamy element to the salad, so be sure to whisk it until smooth and well combined.

- Letting the salad sit for a few minutes after adding the olive oil allows the flavors to meld together and develop.

Serving Suggestions

Serve this Heirloom Tomato-Field Pea Salad as a side dish with grilled chicken, fish, or steak. It also makes a great addition to a summer barbecue or picnic spread.

Cooking Techniques

Blanching the field peas helps to soften them slightly and bring out their natural sweetness. Be sure not to overcook them, as they should still have a slight bite to them.

Ingredient Substitutions

If you don't have heirloom tomatoes, you can use regular tomatoes or cherry tomatoes. You can also substitute black-eyed peas for field peas if needed.

Make Ahead Tips

You can prepare the Heirloom Tomato-Field Pea Salad up to a day in advance and store it in the refrigerator. Just wait to add the garlic mayonnaise dressing until ready to serve.

Presentation Ideas

Serve the Heirloom Tomato-Field Pea Salad in a large serving bowl or on a platter garnished with fresh basil leaves. Drizzle extra olive oil over the top for a beautiful finishing touch.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or vegetarian dishes. It also goes well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers of the Heirloom Tomato-Field Pea Salad in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

Calories: 280 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

Vitamin A: 25% of daily value per serving

Iron: 8% of daily value per serving

Alergens

Contains: Eggs

Summary

This Heirloom Tomato-Field Pea Salad is a nutritious and delicious dish that is rich in vitamins, minerals, and healthy fats. It is a great source of fiber and protein, making it a satisfying and filling option for any meal.

Summary

Heirloom Tomato-Field Pea Salad is a delicious and nutritious dish that celebrates the flavors of summer. With fresh heirloom tomatoes, blanched field peas, and a creamy garlic mayonnaise dressing, this salad is sure to be a hit at any gathering. Enjoy this dish as a side or a light meal on its own.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, just like today, when I stumbled upon it in an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed with age and the binding was starting to come apart, but the words on those pages were like a treasure trove of culinary delights waiting to be discovered.

I remember sitting at the kitchen table, flipping through the cookbook, when a recipe for Heirloom Tomato-Field Pea Salad caught my eye. The combination of fresh tomatoes, sweet field peas, and tangy vinaigrette sounded like the perfect dish to serve at a summer barbecue or picnic. I knew I had to try it.

I followed the recipe to the letter, carefully chopping the heirloom tomatoes into bite-sized pieces and simmering the field peas until they were tender. The vinaigrette was a simple mixture of olive oil, red wine vinegar, Dijon mustard, and a touch of honey, creating a bright and flavorful dressing that brought the salad together.

As I took my first bite of the Heirloom Tomato-Field Pea Salad, I was transported back to my childhood, when my own grandmother would make similar dishes for our family gatherings. The flavors were familiar yet new, a perfect blend of tradition and innovation that made me fall in love with this recipe.

Over the years, I have made the Heirloom Tomato-Field Pea Salad countless times, tweaking the recipe here and there to suit my own tastes and preferences. I have shared it with friends and family, who have all raved about its freshness and flavor. It has become a staple at our summer gatherings, a dish that brings people together and creates memories that will last a lifetime.

I often think about the journey this recipe has taken me on, from that fateful day when I first discovered it in the old cookbook to now, when it has become a beloved part of my culinary repertoire. It reminds me of the power of food to connect us to our past and create new memories for the future.

As I sit here, preparing to make another batch of Heirloom Tomato-Field Pea Salad for an upcoming family reunion, I can't help but feel grateful for the serendipitous moment that led me to this recipe. It has brought me joy, comfort, and a sense of belonging, and for that, I will always be thankful. And as I take that first bite of the salad, I know that my grandmother's spirit is with me, guiding my hands as I prepare this dish with love and care.