Fresh Pea Salad with Radishes, Tomatoes and Mint

Summertime brings an abundance of fresh fruits and veggies, and I love all the wonderful tomatoes and peaches that have been appearing at our local roadside stands. It’s a real treat to see my favorite guy with all his goodies just right up the street from me, and since he’s only there a couple of days a week, I pounce on him as soon as I see his stand go up!  Lately, he’s been bringing freshly shelled peas and beans, and he introduced me to the not so accessible, but very delicious “purple-hull” peas. They are actually close cousins to the more familiar, but less tasty, black-eyed peas.

I wanted to showcase these peas and do a little more than merely throwing them in a pot with some onions and bacon, so I searched for a salad.  I found this in my new favorite cookbook, Cooking Through the Seasons by Cooking Light. The salad is bright and fresh and is the epitome of summer!

You can serve it in a pretty bowl…

Fresh Pea Salad with Radishes, Tomatoes and Mint

or serve it in individual martini glasses for a different presentation!

Fresh Pea Salad with Radishes, Tomatoes and Mint

Fresh Pea Salad with Radishes, Tomatoes and Mint

Slightly adapted from Cooking Through the Seasons, Cooking Light

Six Servings, 2/3 Cup

Printable Recipe


  • 1 1/2 cups fresh purple hull peas (or any peas you choose)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • 2 cups grape or cherry tomatoes, halved
  • 1 cup thinly sliced radishes
  • 1/4 cup chopped fresh mint
  • 1/4 teaspoon each salt & pepper
  • mint sprigs for garnish


Sort and wash peas, and place in a small saucepan. Cover with water to 2 inches above peas, bring to boil, cover, reduce heat and simmer about 20 minutes or until tender. Drain

Combine juice, vinegar and oil in a small bowl, and stir well with a whisk. Combine peas, tomatoes and remaining ingredients in a medium bowl, drizzle juice mixture over salad, and toss to coat. Cover and chill. Garnish with mint sprigs, if desired.

Liz’s Little Tidbits:

Think outside the box when it comes to serving your food.  Make it FUN!  Shot glasses are a great way to serve an appetizer soup (think gazpacho or chilled watermelon soup for summer). Serve individual cobblers in little ramekins.  Martini glasses are no longer just for martinis!  Use them for your shrimp cocktail or maybe your dessert!  They’ll leave your guests ” oooh-ing and ahhh-ing”.


One Response

  1. Hi Liz! Hope you’re enjoying the summer. I really appreciate your lovely comments, and it looks like you’re also cooking some beautiful summer fare – this salad sounds simple, delicious and light. Don’t you love buying fresh from Farmers’ Markets and roadside stands 😉

    And thank you for your link to compound butters – I need to try more of those this summer.

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