Black-Eyed Pea and Tomato Salad

Don't give up eating salad in the wintertime. Not when you can make this easy and delicious layered salad ahead of time, then just toss and serve...inspired by Tyler Florence, Black-Eyed Pea, and Tomato Salad. 

This Black-Eyed Pea and Tomato Salad is just as delicious in the wintertime as it is in summer. The reason? You can use either heirloom tomatoes cut into large dice in the summer and grape or cherry tomatoes in the winter. Fortunately more and more local farmer's market growers have one of these two types of tomatoes available year-round. Helping to make fresh and delicious salads part of your meals, year-round.

I always keep a few cans of Black-Eyed Peas in my pantry. And while I prefer using homemade ingredients for meal prep, to be honest, canned black-eyed peas hold up much better, with a nice "bite" to them in a salad like this one. If you are a black-eyed pea fan you may also like this side dish recipe for Black Eyed Peas with Bacon and Red Wine Vinegar. Needless to say, I keep a few cans around for this recipe also!

Black-Eyed Pea and Tomato Salad is made ahead and layered in the serving bowl. Making it convenient to make up in the morning for the evening meal. Leaving you plenty of time in the evening to relax. Simply remove it from the refrigerator about an hour before serving, and toss it just before you place it on the table for the family to enjoy. 

There is a bit of prep work, but nothing that takes too long. You know this might be a good recipe to make with a kitchen helper...kids and grandkids love to help in the kitchen. Plus who doesn't enjoy eating what they just helped to make?

This hearty salad makes a lovely first course along with some crusty whole-grain bread. Also, a perfect high-protein salad to offer on Soup and Salad night! 

Some thoughts on this recipe:

While the original recipe offer the option of using heirloom tomatoes sliced, I wondered how well that would work when you tossed the salad before serving. 

However, since I am all for eating heirloom tomatoes as often as possible, I would probably cut them in large dice, about the same size as the halved grape tomatoes. 

And finally, should you be remiss and not have a jar of Quick Pickled Onions in your refrigerator, feel free to substitute 1/4 c diced red onion and 1 T red wine vinegar.

Ingredients needed for this recipe:

• 16 oz cans of Black-Eyed Peas
• grape or cherry tomatoes
• Quick Pickled Onion, our recipe here. 
• Quick Pickled Onion, brine
• red wind vinegar
• olive oil
• salt and fresh ground pepper
• fresh parsley

You will also need the following:

• cutting board
• kitchen knife
• colander
• measuring spoons
• measuring cups
• small mixing bowl
• serving bowl with a lid
• kitchen spoon

Now we are ready to begin!

Black-Eyed Pea and Tomato Salad
inspired by:  Stirring The Pot

4-6 heirloom tomatoes, in large dice
OR
2 cups cherry or grape tomatoes, cut in half
2 c canned black-eyed peas, drained well
1/4 c drained Quick Pickled Onion
2 T brine from Quick Pickled Onion  
1 t red wine vinegar
1/4 c olive oil
salt and pepper
fresh minced parsley

Combine the peas with the Quick Pickled Onion pieces, the brine, red wine vinegar, olive oil, salt, and pepper. Stir well to coat. Set aside.

Cut the grape tomatoes in half if using, or cut the heirloom tomatoes into large diced pieces. 

Mince the parsley, set aside. 

Place the cut tomatoes at bottom of a small serving dish, add the Black-Eyed Peas evenly over the peas. Spoon the dressing mixture over the top. Cover and chill in the refrigerator. 

About one hour before serving, toss gently and top with the fresh minced parsley. Let stand until serving time.

When ready to serve, toss gently to mix in the parsley. 

Storage options for Black-eyed Pea and Tomato Salad. Store covered in the refrigerator for up to three days. Longer storage is ok, but the tomatoes will begin to water down the dressing. Do not freeze...

UPDATE:  For your convenience, a "copy and paste" version of Black-eyed Pea and Tomato Salad has been included below. 

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Printable "copy and paste" version:

Black-Eyed Pea and Tomato Salad
inspired by:  Stirring The Pot

4-6 heirloom tomatoes, in large dice
OR
2 cups cherry or grape tomatoes, cut in half
2 c canned black-eyed peas, drained well
1/4 c drained Quick Pickled Onion
2 T brine from Quick Pickled Onion  
1 t red wine vinegar
1/4 c olive oil
salt and pepper
fresh minced parsley

Combine the peas with the Quick Pickled Onion pieces, the brine, red wine vinegar, olive oil, salt, and pepper. Stir well to coat. Set aside.

Cut the grape tomatoes in half if using, or cut the heirloom tomatoes into large diced pieces. 

Mince the parsley, set aside. 

Place the cut tomatoes at bottom of a small serving dish, add the Black-Eyed Peas evenly over the peas. Spoon the dressing mixture over the top. Cover and chill in the refrigerator. 

About one hour before serving, toss gently and top with the fresh minced parsley. Let stand until serving time.

When ready to serve, toss gently to mix in the parsley. 

Storage options for Black-eyed Pea and Tomato Salad. Store covered in the refrigerator for up to three days. Longer storage is ok, but the tomatoes will begin to water down the dressing. Do not freeze...

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