Sunday Supper {Field Pea & Tomato Salad with Lemon Vinaigrette}

This field pea and tomato salad is the epitome of summer and I want to scream from the rooftops just how delicious it is!!! It requires a little work but is absolutely sensational. I served it with roasted chicken, but it could be an easy side dish for any summer meal and gathering.

Field Pea & Tomato Salad with Lemon Vinaigrette


  • 1 medium shallot, finely chopped
  • 1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
  • 2 medium garlic cloves, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon honey
  • 1 teaspoon whole-grain Dijon mustard
  • 1/2 cup extra-virgin olive oil (I cut to 1/3 cup)


  • 2 cups shelled fresh field peas (10 oz.), rinsed (I used a little more)
  • 1 1/4 teaspoons kosher salt, divided
  • 2 cups cherry tomatoes or grape tomatoes, halved lengthwise (about 1 carton)
  • 3 tablespoons chopped fresh lemon balm, lemon verbena, or mint (I omitted)
  • 2 tablespoons chopped fresh flat-leaf parsley (I added an extra tablespoon)
  • 2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
  • 1/4 teaspoon black pepper

Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside.

Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes.

Stir cherry tomatoes, lemon balm, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.

A few notes: I couldn’t find heirloom tomatoes at Publix and had no time to shop around. I did regular, very ripe tomatoes and the assorted color cherry tomatoes. It was still delicious. I was going to add mint from my garden but wasn’t sure if I’d love that taste with the others. I’m so glad I didn’t. I think lemon balm or lemon verbena would have been fine but you really don’t need any more lemon flavor.

If you make one thing the rest of the summer, make it this!! I’d love to see your favorite summer recipes as well.

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4 thoughts on “Sunday Supper {Field Pea & Tomato Salad with Lemon Vinaigrette}

    1. It is so delicious!! When we finished, I saved the dressing and cut up more tomatoes and small chunks of mozzarella to marinate in it.

  1. This looks so very delicious. I’m so jealous. I’ve tried to get field peas in California and the closest I can get are dried from Amazon. Just not the same.

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