Recipe courtesy Tyler Florence
Slice heirloom tomatoes into thick slices and lay out on a large plate in a single layer mixing the tomato colors and varieties up. If using black eyed peas from the can, drain and wash briefly under cold water. Scatter black eyed peas over tomatoes. Using a sharp knife cut the red onion up lengthwise so you have thinly shaved crescent shapes. Scatter on top of black eyed peas. In a small mixing bowl combine red wine vinegar and olive oil with a whisk then drizzle over the salad. Season with sea salt and freshly ground black pepper. Garnish with hydroponic watercress.
Edited: July 31st, 2009