Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas

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You've never had black-eyed peas like this.

Published on July 22, 2023

Southern Living Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas — Photo:
Greg Dupree; Prop Stylist: Christine Keely; Food Stylist: Melissa Gray

Servings:

6 to 8

We never get tired of eating tomato salad around here, or dreaming up new ways to dress up the classic. This version pumps up the flavorful heirloom tomatoes with strips of sweet roasted bell pepper and crunchy roasted black-eyed peas, which are the perfect little Southern croutons.

Ingredients

1 (15 1/2-oz.) can black eyed peas drained and rinsed
1 tsp. kosher salt, divided
1/2 tsp. black pepper divided, plus more for garnish
1 1/2 lb. assorted heirloom tomatoes, cored
1 pt. multicolored cherry tomatoes
1 cup drained jarred roasted red bell peppers, sliced, plus 2 Tbsp. juice reserved in jar (from 1 [12-oz.] jar)
2 Tbsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
2 tsp. country-style Dijon mustard
1 garlic clove, thinly sliced (1 tsp.)
3 1/4 oz. crumbled goat cheese (about 3 Tbsp.)
Flaky sea salt

Directions

Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil, coat with cooking spray, and set aside. Stir together black-eyed peas, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl until fully coated. Arrange in an even layer on prepared baking sheet. Bake, stirring occasionally, until golden brown and crispy, about 40 minutes. Let cool completely, about 20 minutes.
Cut heirloom tomatoes into slices, wedges, or chunks, as desired. Cut larger cherry tomatoes in half, leaving smaller remaining tomatoes whole. Arrange all tomatoes and red bell pepper slices on a platter.
Add vinegar, oil, parsley, mustard, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper to reserved 2 tablespoons juice in jar. Cover with lid, and shake until fully combined, about 30 seconds. Drizzle evenly over tomato mixture. Sprinkle with goat cheese and about 1/4 cup of the Crispy Black-Eyed Peas. (Reserve remaining black-eyed peas for another use.) Garnish with flaky sea salt, parsley, and black pepper.

Make Ahead

Crispy black-eyed peas can be stored at room temperature in an airtight container up to 3 days in advance. Red bell peppers can be sliced in advance, and dressing can be made in jar and refrigerated up to 3 days.

Roasted Pepper-Tomato Salad With Crispy Black-Eyed Peas

Ingredients

Directions

Make Ahead

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