You can substitute any peas for the Lady peas in this summer salad courtesy of Teresa Blackburn.

Photography By Teresa Blackburn | June 26, 2017


1. Combine Lady peas, butter, salt and pepper in a saucepan. Cover with water and bring to a boil. Cook about 15 minutes, or until most of water is absorbed and peas are tender. Drain if needed.

2. Heat olive oil in a large skillet. Add pieces of bread to skillet, toss well. Cook until browned & crispy. Remove from skillet. Set aside. Scatter tomatoes, cucumbers and basil on a plate. Top with Lady peas and croutons. Drizzle with olive oil, sea salt and pepper.


  • 2 cups fresh lady peas
  • 1 Tbs butter
  • salt
  • black pepper
  • 3 Tbs olive oil, plus extra for drizzling
  • thick crusty bread slices cut into croutons
  • 2 cups cherry tomatoes, halved
  • 1 cucumber cut into pieces
  • fresh basil leaves, torn
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