This Greek Salad with Orzo and Black-eyed Peas is fun and
something different to take for lunch or on a picnic. Couscous can be substituted for the orzo, or use quinoa to make it gluten-free, if desired. And other beans, like garbanzo, white beans or black beans can be used instead of black-eyed peas. Sometimes I also add a layer of roasted red or orange or yellow bell peppers. And grilled chicken. It's an easy salad to adapt. Looks great layered in a large clear glass bowl or trifle dish too.
Click on the link for photo of salad layered in jar.
Greek Salad with Orzo and Black-eyed Peas
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
Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
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.
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.
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.
Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
epicurious.com/recipes/food/views/greek-salad-with-orzo-and-black-eyed-peas-243207
