Heirloom Tomato Bread Salad with Black-eyed Peas

This salad happened by accident. I was planning on making a super simple pot of black-eyed peas. I put them in water to soak in the morning. Originally, I thought I was going to make some biscuits and tomato jam to enjoy with them, but it turned out to be one of those hot, summer days in Seattle and I just didn’t think it wise to have both the oven and a simmer on. I was hot before I even started cooking.

So, I did have to cook the beans, but I decided that a cold salad was the way to go. And I had a bowl of ripe heirloom tomatoes from my garden on the counter and ready to eat. Sorry, let me repeat that. I, Seattle gardener, in the land of eternal spring (hey, I thought it was supposed to be summer!), had a bowl of ripe, not-just-cherry heirloom tomatoes on my counter. I was inspired, as I have been a lot lately, by a salad in my new cookbook, Tender. The cookbook by local chef Tamara Murphy, Tender. I’ve discovered there’s another Tender out there so let me be clear. That cookbook was a bit of an investment, but that’s exactly what it is – a really good investment. I have a feeling I’ll be inspired by this book a lot this year.

Heirloom Tomato Bread Salad with Black-eyed Peas
Adapted from Tender

Serves two generously as a delicious side dish

2 or 3 perfectly ripe tomatoes, chopped into nice bite-sized chunks
a small shallot, sliced very thin
a handful of basil leaves (and a few mint leaves), sliced into ribbons
the juice of half a lemon
about a third of a small baguette, cut into bite-sized chunks
1 cup cooked black-eyed peas, drained and cool
1 Tablespoon olive oil + some for the croutons
1 teaspoon red wine vinegar (or nasturtium vinegar)
salt and fresh ground pepper

In a small skillet, heat about a tablespoon of olive oil over medium heat. If you want to get fancy, peel and smash a garlic clove and put it in the pan with the olive oil for a bit, just so it infuses the oil a little. Add the bread cubes, some salt, and lots of fresh ground pepper. Toss them around a bit until the cubes are nicely toasted and warm, but not too hard and crunchy. Keep an eye on them and stir frequently.

In a medium-sized mixing bowl, add the lemon juice, 1 Tbsp. olive oil, vinegar, a bit more salt, and lots of fresh ground pepper. Mix well, then add the thinly sliced shallot. Add the basil and let that mixture marinade a little while you prepare the tomatoes.

Cut the tomatoes into bite-sized chunks and add them to the bowl along with the black-eyed peas, and bread cubes. Toss and enjoy, preferably with a chilled, summery beverage.