Black-eyed Peas and Tomato Salad for Meze Table

Although this preparation of black-eyed peas and tomatoes is called a salad, in Lebanon it is usually an addition to the spread of various dishes found on a meze table. This salad is perfect for an end of the summer meal.  Serve it with romaine lettuce leaves to be used as scoops. For ease of preparation, you can use canned black-eyed peas too, but rinse them first in a strainer.

Black-eyed Peas and Tomato Salad
 
Prep time
Cook time
Total time
 
In Lebanon this salad is called Lūbya Musalāṭ wa’l-Banadūra. Ground sumac can be found through spice sources on-line or in Middle Eastern markets.
Author:
Recipe type: Salad
Cuisine: Arab
Serves: 6 meze servings
Ingredients
  • 1 cup fresh black-eyed peas
  • Salt to taste
  • 1 pound tomatoes, diced
  • ¼ cup extra-virgin olive oil or more to taste
  • ¼ cup fresh lemon juice or more to taste
  • 2 tablespoons finely chopped fresh mint leaves
  • Freshly ground black pepper to taste
  • Ground sumac to taste
Instructions
  1. Place the black-eyed peas in a saucepan and cover with water by 2 inches. Bring to a boil, salt lightly, and cook until tender, about 20 minutes. Drain and cool.
  2. In a bowl, toss the tomatoes, black-eyed peas, olive oil, lemon juice, mint, salt, pepper and sumac then transfer to a serving bowl or platter and serve at room temperature.

 

Horta – Simple Greek-style Boiled Greens

In Greece and its islands, horta is the name of any kind of boiled wild green, derived from the Greek word for “small garden,” a word that also gives, through the Latin, the Spanish word for large vegetable garden, huerta. There are many varieties of dishes called horta because there are many wild greens, cultivated greens, and mixtures that are the constituents of such a dish. I have made it with dandelion and sliced zucchini boiled in salted water and drizzled with olive oil and lemon juice. One could also use chicory, arugula, or mizuna, and it is delicious served warm. And, of course, you can collect your own wild edible greens and make anything under the sun. The dish is often served at room temperature too. It’s all about simplicity.

Try it with dandelion leaves. Bring a pot of water to a boil and add the dandelion leaves, trimmed of any heavy stems, and one sliced zucchini and cook for 10 minutes. Drain well and arrange on a serving plate and season with salt and drizzle with olive oil and a few drops of lemon juice.

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