¾ cup uncooked orzo
1 can (15 ounces) black-eyed peas, drained and rinsed
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1 large tomato, diced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
½ teaspoon black pepper, divided
½ seedless cucumber, halved lengthwise and diced
½ cup pitted Kalamata olives, slivered
cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh oregano
2-3 cups coarsely chopped romaine
½ pound feta, crumbled
Pita chips, for serving
Cook orzo according to package directions. Drain and rinse under cold water until cool. Drain well and set aside.
In a large bowl, toss together black-eyed peas, tomato and parsley with the vinegar, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper. Marinate, stirring occasionally, for 15 minutes.
Meanwhile, in another large bowl, toss together cooked orzo, cucumber, olives, onion, lemon zest, juice, oregano, and the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper.
Divide the black-eyed pea mixture (with juices) among 4 (16-ounce) Mason jars and layer orzo salad, romaine and feta on top. Add 1 or 2 pepperoncini to each jar. Serve immediately or cover and chill up to 8 hours. Serve at room temperature.
"Gourmet Weekday" (Houghton Mifflin Harcourt, 2012)