Greek Salad with Orzo and Black-eyed Peas

¾ cup uncooked orzo

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

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

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, 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.

Serves four.

“Gourmet Weekday” (Houghton Mifflin Harcourt, 2012)