Greek Salad with Orzo and Black-Eyed Peas Recipe

Greek Salad with Orzo and Black-Eyed Peas Recipe

  • 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
  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.
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