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updated: 6/21/2012 11:11 AM

Greek Salad with Orzo and Black-eyed Peas

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  • @Captioncredit:Romulo Yanes/"Gourmet Weekday" (Houghton Mifflin Harcourt, 2012)When is a salad bowl not a bowl? When it's a jar! Charm guests at your next picnic with Greek salad layered in a Mason jar.

      @Captioncredit:Romulo Yanes/"Gourmet Weekday" (Houghton Mifflin Harcourt, 2012)When is a salad bowl not a bowl? When it's a jar! Charm guests at your next picnic with Greek salad layered in a Mason jar.

 

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

teaspoon black pepper, divided

seedless cucumber, halved lengthwise and diced

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

pound feta, crumbled

4-8 pepperoncini

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, teaspoon salt and 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, teaspoon salt and 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.

Serves four.

"Gourmet Weekday" (Houghton Mifflin Harcourt, 2012)

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