She Strengthens

Savoring the Flavors of Greece: A Delicious Black-Eyed Pea Salad

When it comes to traditional Greek cuisine, few dishes are as beloved as a hearty black-eyed pea salad, topped with caramelized onions and served over a bed of fresh mixed greens. This mouthwatering recipe combines the creaminess of black-eyed peas with the brightness of dill and fennel, all tied together with a drizzle of olive oil.

A Recipe Fit for a Celebration

This dish was originally featured as part of a Greek Easter Celebration menu, but its flavors are perfect for any occasion. With a total preparation time of just 55 minutes, it’s an easy and impressive addition to any gathering.

Planning Ahead

To make this recipe even more convenient, the black-eyed pea mixture can be prepared up to 3 hours in advance. Simply complete the recipe through step 3, refrigerate the finished mixture, and let it come to room temperature 30 minutes before serving.

Gathering Ingredients

To bring this delicious salad to life, you’ll need:

• 1/2 pound dried black-eyed peas, soaked overnight and drained
• 5 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 medium garlic cloves, minced
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 3 tablespoons red wine vinegar
• 1 medium fennel bulb, trimmed and diced
• 3 tablespoons finely chopped fresh dill
• 5 ounces mixed greens

Bringing it All Together

To prepare the black-eyed peas, place them in a medium saucepan, cover with cold water, and season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 25-30 minutes. Drain and set aside.

Next, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the diced onion, minced garlic, kosher salt, and pepper, and cook until the onions are softened and browned, about 15 minutes. Stir in the red wine vinegar.

Remove the pan from heat and add the cooked black-eyed peas, diced fennel, chopped fresh dill, and 2 tablespoons of olive oil, stirring to combine. Season with salt and pepper to taste.

Finally, toss the mixed greens with the remaining 1 tablespoon of olive oil and season with salt and pepper. Top with the black-eyed pea mixture and serve.

A Delicious and Easy Greek-Inspired Salad

With its creamy black-eyed peas, sweet caramelized onions, and fresh herbs, this salad is sure to become a new favorite. Whether you’re celebrating a special occasion or simply looking for a quick and easy lunch, this recipe is sure to impress.