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Heirloom Tomato Salad With Fresh Lady Peas

Photo: Rick Lew; Styling: Sara Foster
Yield Makes 6 servings
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.


  • 1 cup fresh lady peas or other fresh shell peas
  • 1/4 cup cider vinegar
  • Juice of 1 lemon (about 3 tablespoons)
  • 1 shallot, minced
  • 1 teaspoon sugar
  • 1/4 cup olive oil
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 jalapeño pepper, cored, seeded, and minced
  • 2 pounds assorted heirloom tomatoes, sliced into 1/4-inch rounds
  • 4 fresh basil leaves, thinly sliced
  • 1/2 cup crumbled soft goat cheese

How to Make It

  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 in a small bowl. Add olive oil in a thin, steady stream, whisking constantly. Add sea salt and pepper; stir in jalapeño. Drizzle half of vinaigrette over peas, and toss to coat.

  3. Arrange tomato slices on a platter or individual plates. Spoon peas over tomato, and serve with remaining vinaigrette. Sprinkle with basil, goat cheese, and additional salt and pepper, if desired.

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