The Blushing Bloom Salad

There’s something quietly charming about this salad — the way the tomatoes open like flowers, the creamy coolness of peas against a bite of cheddar, the whisper of thyme laced into each spoonful. Served chilled on crisp lettuce, it’s the kind of dish that arrives at the table with a knowing smile — simple, nostalgic, and undeniably elegant.

Perfect for garden luncheons, vintage Easter menus, or any afternoon where the sun dips golden through a lace curtain.

Ingredients

• 2 cups frozen peas
• 1 cup cubed cheddar cheese
• 2 hard-boiled eggs, chopped
• 1/4 cup celery, chopped
• 2 Tbsp. green onion, chopped
• 1/3 cup mayonnaise or salad dressing
• 1/2 tsp salt
• 1/4 tsp hot pepper sauce
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 6 medium tomatoes
• Lettuce leaves, your preference

Instructions

1. Cook frozen peas according to package directions; drain and set aside to cool.
2. In a large bowl, combine cheese cubes, chopped eggs, celery, green onions, and cooled peas.
3. In a separate bowl, combine mayonnaise or salad dressing, salt, thyme, hot pepper sauce, and pepper.
4. Add dressing mixture to the peas and gently toss to combine. Cover and refrigerate several hours or overnight.
5. To serve, stir the salad gently. Cut each tomato into 8 wedges, cutting to but not through the bottom.

• Place tomatoes on lettuce leaves on individual salad plates and fill with the pea mixture.

From the kitchen of Life In Bianca’s Kitchen