GREEK SALAD WITH ORZO AND BLACK-EYED PEAS

Greek Salad with Orzo and Black-eyed Peas image

Yield Makes 4 servings

Number Of Ingredients 19

3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
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 fresh oregano leaves
2 to 3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini
Pita chips, for serving
Special equipment: 4 (16-ounce) wide-mouth jars or containers with lids

Steps:

Cook the orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
Toss the black-eyed peas, tomato, and parsley with the vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together the orzo, remaining 1 tablespoon oil, the cucumber, olives, onion, lemon zest and juice, oregano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
Divide the black-eyed-pea mixture (with juices) among the jars and layer the orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
DO AHEAD
ASSEMBLED JARS can be chilled up to 6 hours. Serve at room temperature.