Greek Salad with Orzo and Black-Eyed Peas

The recipe has you put it into mason jars to see the layers — cute, maybe handy for picnics, but pretty unnecessary.  I just mixed it all together, and it was really good.

3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil, divided
1 cucumber, peeled, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red or sweet onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 to 3 cups coarsely chopped romaine (or use our mesclun mix)
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini (optional)

Equipment: 4 (16-ounce) wide jars or containers with lids
Accompaniment: pita chips

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.  (One reviewer said she used quinoa instead and it worked well).

Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.

Meanwhile, toss together orzo, remaining tablespoon oil, cucumber, olives, onion, lemon zest and juice, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 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.

-www.epicurious.com

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