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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Greek Salad with Orzo and Black-Eyed Peas (Epicurious) Recipe

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This recipe for Greek Salad with Orzo and Black-Eyed Peas (Epicurious) is from Meals Matter , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup orzo
1 (15-ounce) can black eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 TBS chopped flat leaf parsley
2 TBS red-wine vinegar
2TBS extra virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1tsp grated lemon zest
2TBS fresh lemon juice
1TBS finely chopped oregano
2-3 cups coarsely chopped romaine
1/2 pound feta (1 cup)
4 to 8 peperoncini

Equipment: 4 (16oz) wide jars or containers with lids
Directions:
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 TBS oil, 1/2 tsp salt, and 1/4 tsp of pepper. Marinate, stirring occasionally, 15 minutes

Meanwhile, toss together orzo, remaining TBS oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 tsp salt, and 1/4 tsp pepper in 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

*This is also good throw all together in one large salad bowl
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-45 min
Personal Notes:
Personal Notes:
This salad is sure to please! Every time I serve it I get asked for the recipe. Fresh and filling. It can serve as a meal in itself. It also stays well for a couple days in the fridge if you do not mix in romaine until you are ready to eat.

 

 

 

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