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Field Pea Salad with Tomatoes and Feta

Ingredients

  • 1 Tbsp. butter
  • 1 c. finely chopped onion I use sweet onion
  • 1 can field peas drained and rinsed
  • 1 can black eyed peas drained and rinsed
  • 1 can purple hull or use just the two above, drained and rinsed
  • 1 dried bay leaf
  • 1 tsp. salt divided
  • 3/4 tsp.black pepper
  • 3 Tbsp. olive oil
  • 2 Tbsp minced shallot
  • 1 Tbsp. whole grain Dijon mustard
  • 2 tsp. fresh type or 3/4 tsp. dried
  • 1 tsp. grated lemon zest
  • 2 Tbsp. lemon juice
  • 1 pint cherry tomatoes cut in half
  • 3-4 mini peppers sliced into rings
  • 1/3 c. chopped flat leaf parsley
  • 2 oz. feta cheese 1/2 cup

Instructions

  1. Melt the butter in a large sauce pan over medium high heat. Add the onion and stir occasionally for about 5 minutes. Add in the drained and rinsed peas, the bay leaf, 3/4 teaspoon salt and 1/2 teaspoon of the pepper. Cover and reduce heat and cook for about 20 minutes. Remove from heat and discard the bay leaf.
  2. Whisk the oil, shallot, mustard, thyme, zest and juice and remaining 1/4 teaspoon salt and pepper to a large bowl. Add the cooled pea mixture, tomatoes, pepper rings and parsley; toss gently to combine. Sprinkle with cheese. Serve warm or at room temperature.

Recipe Notes

If you would like a little heat added to the dish, try adding a few very thinly sliced jalapenos to the dish.