Best Petite Pea Tomato Salad Recipes
TOMATO-SNOW PEA SALAD
Steps:
- Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, 1/4 teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and 1/4 pound thinly sliced snow peas; toss.
TORTELLINI SALAD WITH TOMATOES AND PEAS
This is one of my standard pasta salads for potlucks or parties. It's vegetarian and so good! Don't skimp with the dressing because the tortellini soak up a lot of dressing. I estimated the dressing amounts, so you just need to taste for yourself.
Provided by Toi
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 3h
Yield 10
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until al dente, 8 to 10 minutes. Drain and set aside to cool.
- Bring a pot of water to a boil and cook peas for 2 minutes. Drain and set aside to cool.
- Combine cooled tortellini, cooled peas, tomatoes, Parmesan cheese, chives, and parsley in a bowl.
- Combine olive oil, lemon juice, sugar, salt, and pepper in a little bowl; the dressing is supposed to taste sour. Pour over tortellini salad and mix well. Refrigerate at least 2 hours. Taste before serving and season with salt and pepper, if necessary.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 54.6 g, Cholesterol 51.1 mg, Fat 19.5 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7 g, Sodium 694.5 mg, Sugar 5.8 g
BLACK-EYED PEA TOMATO SALAD
Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It's easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.
Nutrition Facts : Calories 242 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 602mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein. Diabetic exchanges
FIELD PEA SALAD WITH TOMATOES AND FETA
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In this recipe for Field Pea Salad with Tomatoes and Feta, we call for lady peas. Lady peas are less starchy than other field peas with a mild earthiness that's just delicious.
Provided by Ann Taylor Pittman
Time 1h
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium-high. Add onion; cook, stirring occasionally, 5 minutes. Stir in peas, 2 cups water, bay leaf, ¾ teaspoon of the salt, and ½ teaspoon of the pepper. Bring water to a boil over medium-high. Cover and reduce heat to medium. Cook, stirring occasionally, until peas are tender, about 30 minutes. Remove from heat; let stand 10 minutes. Drain; remove and discard bay leaf.
- Whisk together oil, shallot, mustard, thyme, lemon zest and juice, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add pea mixture, tomatoes, and parsley; toss gently to combine. Sprinkle with cheese. Serve warm or at room temperature.
TOMATO SALAD WITH CHICKPEAS AND FETA
Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.
Provided by Hetty McKinnon
Categories salads and dressings, vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
- Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
- Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
- To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.
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