This Summer Tomato and Black-Eyed Pea Salad is a fresh, flavorful dish that celebrates the best of Southern summer produce. Juicy ripe tomatoes, tender black-eyed peas, and crisp onions are tossed with a tangy cane vinegar and Creole mustard vinaigrette, then finished with fragrant fresh basil. It’s a simple, wholesome salad that makes a perfect side for cookouts, barbecues, or any warm-weather gathering. Made with classic ingredients like Camellia Brand black-eyed peas, this recipe is a staple of Southern seasonal cooking.
Summer Tomato and Black-Eyed Pea Salad
Makes 4 to 6 servings
Ingredients
- ¼ cup olive oil
- 2 tablespoons cane vinegar
- 1 tablespoon stone-ground mustard
- 1 teaspoon Creole seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ pounds large ripe tomatoes, cut into wedges
- 3 cups cooked black-eyed peas* (about 1½ cups dried peas, cooked according to package directions)
- 1 small yellow onion, sliced
- ¼ cup roughly chopped fresh basil
Instructions
- In a large bowl, whisk together oil, vinegar, mustard, Creole seasoning, salt, and pepper until well combined. Add tomatoes, peas, onion, and basil, gently tossing until well combined.
Notes
*We used Camellia Brand Blackeye Peas.
