Black-Eyed Pea Relish with Heirloom Tomatoes

By Luella’s Bar-B-Que (from Farmer and Chef Asheville)

This is a dish of summer, when heirloom tomatoes are at their peak. “It makes a great complement to the rich, smoky flavor of barbecue and grilled meat,” says Jeff Miller, Luella’s chef, owner, and pit boss.

INGREDIENTS

For Dressing:

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup fresh lemon juice

1/4 cup white wine vinegar

3 tablespoons minced garlic, rinsed in cold water and drained

1 tablespoon minced fresh oregano

1/4 teaspoon crushed red pepper, or to taste

1/2 teaspoon kosher salt, or to taste

1 teaspoon freshly ground pepper, or to taste

For Salad:

5 cups cooked black-eyed peas

2 cups peeled, seeded, and diced cucumber

1/4 cup sliced green onion

1/4 cup diced celery

1/4 cup diced red or yellow bell pepper

2 1/2 cups seeded and diced heirloom tomatoes or halved cherry tomatoes

DIRECTIONS

Prepare dressing: Combine olive oil, lemon juice, vinegar, garlic, oregano, crushed red pepper, salt, and pepper in a jar; cover and shake to blend.

Prepare salad: Combine black-eyed peas, cucumber, green onion, celery, and bell pepper in a large bowl; pour about two-thirds of the dressing over ingredients and toss well. Cover and refrigerate 6 hours or overnight, stirring occasionally.

An hour before serving add tomatoes and additional dressing, if desired. Makes 10 servings.

Black-Eyed Pea Relish with Heirloom Tomatoes

By Luella’s Bar-B-Que (from Farmer and Chef Asheville)

This is a dish of summer, when heirloom tomatoes are at their peak. “It makes a great complement to the rich, smoky flavor of barbecue and grilled meat,” says Jeff Miller, Luella’s chef, owner, and pit boss.

INGREDIENTS

For Dressing:

For Salad:

DIRECTIONS

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