Ok, you can read the review if you want, but I will make it quick so you can head to the farmer’s market ASAP. Here’s what Cooking Light’s Vanessa T. Pruett has to say about this dish: Hailing from Birmingham, Alabama, Hot and Hot Fish Club’s signature summer staple is adapted here, combining crisp fried whole baby okra and delicate lady peas served over fresh heirloom tomato slices and topped with smoky bacon and a creamy herbed dressing. “With fried, okra, fresh peas, and tomatoes, this would be hard to beat as the perfect summer meal,” praises Test Kitchen Director, Vanessa T. Pruett.

Agreed and then some. There’s a reason this Hot and Hot Tomato Salad recipe was chosen as the Cooking Light staff favorite for the month of August. First of all, there’s a hamhock mixed with peas and onions. I do love me some hamhock in anything, collard greens, beans, cereal, you name it. I couldn’t find lady peas so I went with frozen peas – not farmer’s market I know but hey they were still delicious. We did find some gorgeous red and yellow heirloom tomatoes which are always to die for in any dish. For the fried okra, I grew up eating my Mom’s version as a kid and I’ve never found a better way to make it than she does. So, I followed my Mom’s method for fried okra and, of course, it turned out perfect. The dressing complemented the entire salad perfectly and let’s not forget there is BACON on this bad boy to make it the perfect salad. All I have to say is go make this right now and if you do, please let me know your thoughts. Here is our version! It aint as purdy but it sure did taste good.