ADD TO BOOKMARK:
RSS FEED:
Greek Salad with Orzo and Black-Eyed Peas
Type:
Vegetarian
Preparation Time
Cook Time
Ready In
10 mins
30 mins
45 mins
This satisfying vegetarian combo
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
* 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
Directions
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.
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.
