Summer Entertaining: Lemon-Dill Tomato & Purple Hull Pea Salad


Summer Entertaining

Southern Socials 

Lemon-Dill Tomato & Purple Hull Pea Salad

Summer-fresh tomato salads may be prepared at a moments notice when Lemon-Dill Fresh Purple Hull Pea Relish is ready to top over the vine-ripened goodness. A combination of vibrant color, texture & taste make this particular dish well worth your attention. Golden Jubilee & Campari tomatoes offer a sweet-rich flavor while just a few Sunsugars balance the relish. If variety is desired, try using Lemon-Thyme Fresh Lady Pea Relish instead or even change the tomatoes & use what is growing in your own garden. Learn how to make a delicious Lemon-Dill Tomato & Purple Hull Pea Salad perfect for summer meals. 

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Lemon-Dill Tomato & Purple Hull Pea Salad
makes 4 servings

2 medium yellow tomatoes such as Golden Jubilee, sliced
4 Campari tomatoes, sliced
1/2 cup Lemon-Dill Fresh Purple Hull Pea Relish
1/2 cup crumbled feta cheese
1/3 cup assorted cherry tomatoes such as Sunsugar, cut in half
Kosher salt & freshly ground pepper
Garnish: Fresh spinach leaves

Arrange the yellow tomatoes between 4 plates, then top with the Campari slices. Divide the Lemon-Dill Fresh Purple Hull Pea Relish over them. Top with the feta cheese & the cherry tomatoes. Sprinkle with salt & pepper. Garnish, if desired.

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 How To Cook & Use Fresh Purple Hull Peas

If you’re not growing your own, look for fresh purple hull peas from local farm stands during the summer months. They’re generally sold already removed from the pod & portioned in 1 to 2-pound increments. The uncooked peas should range in color from pink & cream to even pale green.

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Rinse the purple hull peas in a colander before adding them to the cooking water, then set the timer for the lower cooking time range. Taste the peas once the buzzer sounds. You’re looking for a toothsome bite with a creamy finish. Remove them once you’re satisfied & drain them. Rinse the cooked purple hull peas under cool running water, then chill them before marinating.

The Tune
“I’ve been Loving You Too Long” Etta James

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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