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Greek Salad with Orzo and Black-Eyed Peas

Name: Greek Salad with Orzo and Black-Eyed Peas
Cuisine: greek
Ingredients: 3/4 cup orzo; 1 (15-ounce) can black-eyed peas, drained and rinsed; 1 large tomato, diced (1 cup); 2 tablespoons chopped flat-leaf parsley; 2 tablespoons red-wine vinegar; 2 tablespoons extra-virgin olive oil, divided; 1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup); 1/2 cup pitted Kalamata olives, slivered; 1/3 cup thinly sliced red onion; 1 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 tablespoon finely chopped oregano; 2 to 3 cups coarsely chopped romaine; 1/2 pound feta, crumbled (1 cup); 4 to 8 peperoncini; Equipment: 4 (16-ounce) wide jars or containers with lids; Accompaniment: pita chips

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
2.
Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
3.
Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
4.
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.

Recipes sourced from Epicurious.com.

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