Field Pea Panzanella Salad

August 29, 2016

Ingredients

2 cupsday-old bread, cut into 1-inch dice

1 tablespoonolive oil

2 poundscooked field peas (crowder, black-eye, lady-peas)

1 cupthinly sliced green onions

1/2 cupthinly sliced red onion

1 cupdiced tomato

1 cuppeeled, diced cucumber

1/2 cupchopped banana peppers

1/4 cupeach chopped rosemary and parsley

2/3 cupolive oil

1/2 cupsherry or balsamic vinegar

1 tablespoonlocal honey

1 teaspoonkosher salt

Preparation

1. Preheat an oven to 275 degrees.

2. Spread the diced bread on a sheet pan and bake for 20 to 25 minutes, until very lightly toasted. Set aside to cool. Place the field peas, green and red onions, tomatoes, cucumber and chili peppers in a large mixing bowl. Add the herbs, olive oil, vinegar, honey and salt, toss well. Add the bread and toss everything together. Serve with grilled fish, chicken, pork or as a vegetarian main course. Serves