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Petite Pea Tomato Salad Recipe

Petite Pea Tomato Salad Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Petite Pea Tomato Salad

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Reviewed Jan. 23, 2014


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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