The Olive and the Caper: Adventures in Greek Cooking
Black-eyed Pea Salad with Tomatoes and Shallots
Page 209
| Course Type: Salads
View photos (2)Tags: challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
My DH prepared this dish, and we really liked it. It makes for a great lunch. The black eyed peas cook quickly, even at our altitude. Just 20 minutes of simmer. I thought that the salad was a little bland. It probably needs a bit more dressing - more vinegar or a squeeze of lemon. It also could use more salt and pepper. We used regular hot-house tomatoes, and like southerncooker, didn't both to peel or seed.
southerncooker from Boomer, NC
This is a very good salad either warm or cold. I was a little afraid of adding the mint since I'm not a big mint lover in savory dishes but the small amount along with the basil and parsley work in this salad. I used grape tomatoes since they have the best flavor of any tomato I can get this time of year. I didn't bother to seed or peel them. The dressing is red wine vinegar and olive oil.
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