Lady Pea Salad with Tomatoes, Fresh Mozzarella, Basil and Country Ham

  • Yield 4 to 6 servings

Smoky ham is the perfect counterpoint to creamy fresh mozzarella and earthy lady peas


12 ounces field peas, such as lady peas, pink-eye or black-eye peas
2 tablespoons olive oil
4 ounces country ham, chopped
1 -- garlic clove, chopped
4 ounces fresh mozarella cheese, cubed
1 pint cherry tomatoes, halved
-- fresh basil
1/4 cup sherry vinegar
1/4 cup extra virgin olive oil
-- Coarse salt and pepper


  1. Cook peas in boiling water 15 minutes or until tender-crisp. Heat oil in a pan, saute ham 5 minutes. Add peas and garlic, toss well. Remove from heat and add remaining ingredients. Best served warm or room temperature.
Adapted from Frank Stitt's Southern Table, Recipes and Gracious Traditions from Highland's Bar and Grill (Artisan, 2004).



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