Greek Salad with Orzo and Black-Eyed Peas

Name: Greek Salad with Orzo and Black-Eyed Peas
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

Greek Salad with Orzo and Black-Eyed Peas was pinched from <a href="http://www.epicurious.com/recipes/food/views/Greek-Salad-with-Orzo-and-Black-Eyed-Peas-243207" target="_blank">www.epicurious.com.</a>

"This satisfying vegetarian combo?a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese?sings of the Aegean sun...."

INGREDIENTS

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3/4 cup orzo

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1 (15-ounce) can black-eyed peas, drained and rinsed

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1 large tomato, diced (1 cup)

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2 tablespoons chopped flat-leaf parsley

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2 tablespoons red-wine vinegar

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2 tablespoons extra-virgin olive oil, divided

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1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)

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1/2 cup pitted Kalamata olives, slivered

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1/3 cup thinly sliced red onion

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1 teaspoon grated lemon zest

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2 tablespoons fresh lemon juice

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1 tablespoon finely chopped oregano

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2 to 3 cups coarsely chopped romaine

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1/2 pound feta, crumbled (1 cup)

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4 to 8 peperoncini

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Equipment: 4 (16-ounce) wide jars or containers with lids

•

Accompaniment: pita chips

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