This salad contains no acid as a way of maintaining the nice green color of the pea pods. "If we added lemon juice or vinegar," says Chef Orr, "by the time they got to the picnic, they would look like someone’s army fatigues."
You can pick up all sorts of tomatoes at the market these days. I snagged some Roma tomatoes and took them to my home kitchen in Columbus, Indiana. These oblong tomatoes are typically used in sauce recipes, but today I’m pairing them with snow peas to make a colorful cold salad.
Tomatoes And Snow Peas Salad
Ingredients
- 4 cups blanched pea pods
- 3 cups roasted tomatoes
- olive oil
- 1 tablespoon chopped garlic
- 1 teaspoon lemon zest
- handful roughly chopped summer herbs (i.e. basil, mint, cilantro, scallions, chervil, dill)
- salt and pepper to taste
Cooking Directions
- To roast the tomatoes, slice roma tomatoes in quarters. Toss them with olive oil, garlic, salt and pepper and fresh herbs (i.e. lavender, summer savory, thyme, rosemary, chervil). Put them under the broiler to let them get caramelized.
- To blanch the snow peas, cook them in boiling salted water until the peas are tender but still crisp (6 to 8 minutes). Drain the peas and plunge them into a bowl of ice water to chill quickly.
- Add tomatoes and snow peas to a bowl. Combine with enough olive oil to coat, garlic, lemon zest, and fresh herbs. Toss together and add salt and pepper to taste.
