• 2 lbs of heirloom tomatoes or red and yellow grape tomatoes
  • 3 small kirby cucumbers, sliced
  • 2 green onions, diced
  • i avocado, diced
  • 5 basil leaves, chopped
  • Black eyed pea salsa:
  • 2 cups fresh black eyed peas, cooked
  • 1 cup peeled, diced nectarines
  • 2 seeded and minced jalapeno peppers
  • 1 Tbsp sugar
  • 3 Tbsp fresh lime juice
  • 1/2 cup fresh cilantro, diced
  • 2 green onions, diced
  • 2 tsp orange zest
  • 2 tsp fresh ginger, grated
  • salt and pepper to taste
  • 1 tsp red wine vinegar
  • 2 tsp olive oil
  • Combine nectarines, jalapenos, sugar, lime juice, orange zest and ginger in large bowl. Let sit for 15 minutes. Add cooked black eyed peas, cilantro, green onions, salt and pepper, red wine vinegar and olive oil. Gently toss to coat. Refrigerate.
  • Slice tomatoes, cucumbers, add chopped basil. Top with black eyed salsa. Serve immediately or cover and chill up to 24 hours. Enjoy and yummers!
Heirloom tomato salad with pea salad

Heirloom tomato salad with pea salsa


This is a wonderful summer salad with a little “zing”!  you can serve the black eyed pea salsa separate with tortilla chips, but it is so delicious on top of the heirloom tomatoes.  Makes a great appetizer for a 4th of July cookout!  Happy Cooking!