pink-eyed pea salad with fresh mozzarella, tomatoes and basil
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour & 15 minutes
- Yield: 6-8 servings
- Category: Salads
- Cuisine: Southern
Ingredients
For the salad:
- 3 cups fresh pink-eyed peas
- 1 8 oz container of fresh mozzarella ciliegine, sliced
- 2 cups roma tomatoes, coarsely chopped
- 1 cup cucumber, coarsely chopped
- ½ cup red onion, finely chopped
- ½ cup basil, chopped
For the dressing:
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 1 clove garlic, minced
- ¼ teaspoon salt
Instructions
- Place peas in pot, cover with water.
- Bring to a boil and cook until tender, about 45 minutes.
- Drain and cool.
- While the peas are cooking, chop tomatoes, cucumber, red onion and basil. Combine with cooled peas. Add the fresh mozzarella.
- Place olive oil, vinegar, garlic and salt in jar with lid.
- Place lid on jar and shake vigorously to emulsify the dressing. Pour over salad. Stir gently to combine.