Hot and Hot Tomato Salad
This recipe is a lightened interpretation of Hastings' summer staple. For his original recipe, check out Hot and Hot Fish Club Cookbook. Use whatever varieties of colorful tomatoes you find at your local market. Hastings likes to use red beefsteak, yellow globe, and green zebra tomatoes. Cherokee purple tomatoes add unique flavor and color to the plate, if you can find them. Outside of the South, black-eyed peas are a fine sub for lady peas. Okra is a regional delicacy that's optional in this dish. If you omit it from the recipe, the salad is a mere 207 calories with 3.6 grams saturated fat and 323 milligrams sodium.
Hot and Hot Fish Club, Birmingham, Alabama