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Greek Salad with Orzo and Black-Eyed Peas

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Greek Salad with Orzo and Black-Eyed Peas

Greek Salad with Orzo and Black-Eyed Peas

amanda

Equipment

  • - Mixing Bowls

  • - Salad Spinner

  • - Cutting Board

  • - Chef's Knife

  • - Salad Serving Bowls

  • - Olive Tap (Olive Pitter)

  • - Measuring Cups and Spoons

  • - Whisk

  • - Colander

  • - Food Processor (optional)

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

Instructions

1

Instruction 1

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
2

Instruction 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

Instruction 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

Instruction 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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