Active Time: 20 MinsTotal Time35 Mins
Yield: Serves 6
This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.
Ingredients
Vinaigrette
- 1medium shallot, finely chopped
- 1 tablespoon grated lemon zest plus 1/4 cup fresh juice (from 2 lemons)
- 2medium garlic cloves, finely chopped (2 1/4 tsp.)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- 1 teaspoon whole-grain Dijon mustard
- 1/2 cup extra-virgin olive oil
Salad
- 2 cups shelled fresh field peas (10 oz.), rinsed
- 1 1/4 teaspoons kosher salt, divided
- 2 cups cherry tomatoes or grape tomatoes, halved lengthwise
- 3 tablespoons chopped fresh lemon balm, lemon verbena, or mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
- 1/4 teaspoon black pepper
How to Make It
Step 1
Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside.
Step 2
Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes.
Step 3
Stir cherry tomatoes, lemon balm, parsley, and remaining 1/4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.
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