Petite Pea Tomato Salad Recipe
Petite Pea Tomato Salad Recipe photo by Taste of Home
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Petite Pea Tomato Salad Recipe

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From Aurora, Colorado, Janice Mitchell shares, "With it's bright colors this is beautiful on a holiday buffet table, but I also enjoy fixing this simple salad year-round.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 2 plum tomatoes, seeded and cut into thin strips
  • 1/2 cup frozen petite peas, thawed
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded lettuce

Nutritional Facts

1/2 cup: 131 calories, 8g fat (1g saturated fat), 2mg cholesterol, 244mg sodium, 12g carbohydrate (6g sugars, 3g fiber), 4g protein Diabetic Exchanges: 1 starch, 1 fat.


  1. In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce. Yield: 2 servings.
Originally published as Petite Pea Tomato Salad in Cooking for 2 Summer 2005, p 17

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kleescraga 56618
Reviewed Jan. 23, 2014


kleescraga 56617
Reviewed Jan. 23, 2014

"I've lost count how often I've made this salad since it came out in Cooking for Two in 2005, especially as a side for caring for others meals. Ingredients are few and always on hand. I am making it this Saturday for a young family with a new baby. When I looked up the recipe, I was surprised to learn no one had rated it. Try it; you'll like it!"

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