Summer Hoppin' John Salad

A New Year's tradition, Hoppin' John is usually served hot, but this cool salad is perfect for a summer picnic or lunch, or as a side salad for grilled meats. Feel free to sub your favorite cooked whole grain instead of rice.

Summer Hoppin' John Salad
Photo: Iain Bagwell
Hands On Time:
30 mins
Total Time:
3 hrs 45 mins
6 servings



  • 1 medium-size sweet onion, cut into 1/2-inch slices

  • 1 tablespoon olive oil

  • 1 pound heirloom tomatoes, cut into wedges

  • 2 cups loosely packed mixed salad greens

  • 3/4 cup chopped assorted fresh herbs (such as flat-leaf parsley, chives, dill, and basil)

  • 1 1/2 cups cooked basmati rice, cooled

  • 4 cups drained Classic Fresh Field Peas

Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar

  • 1 garlic clove, minced

  • 1 teaspoon sugar

  • 1 teaspoon spicy brown mustard

  • 1/3 cup olive oil


  1. Brush onion slices with olive oil; cook in a hot grill pan over medium-high heat about 5 minutes on each side or until grill marks appear. Coarsely chop onion.

  2. Make Apple Cider Vinaigrette: Whisk together first 4 ingredients; add oil in a slow steady stream, whisking constantly until smooth. Add salt and pepper to taste.

  3. Toss together peas, chopped onion, and 3 Tbsp. Apple Cider Vinaigrette in a medium bowl. Gently toss together tomatoes, next 2 ingredients, and 3 Tbsp. Apple Cider Vinaigrette in another bowl.

  4. Spoon rice onto a serving platter; top with tomato mixture and pea mixture. Serve with remaining vinaigrette.

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