Black-Eyed Pea and Tomato Salad | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips

Ingredients

• 1 head garlic, top third cut off and discarded
• 8 ounces (1½ cups) dried black-eyed peas, rinsed and drained
• 1 pint cherry OR grape tomatoes, halved
• 3 tablespoons white wine vinegar OR red wine vinegar
• 3 tablespoons extra-virgin olive oil, plus more to serve
• Kosher salt and ground black pepper
• 2 medium celery stalks, chopped
• 1 cup lightly packed fresh flat-leaf parsley OR basil, roughly chopped