Food and Recipes Recipes Summer Hoppin' John Salad Be the first to rate & review! 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. By Southern Living Editors Published on October 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 30 mins Total Time: 3 hrs 45 mins Yield: 6 servings Ingredients Salad 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 Directions 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. 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. 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. Spoon rice onto a serving platter; top with tomato mixture and pea mixture. Serve with remaining vinaigrette. Rate it Print