Sack Lunch: Greek Salad With Orzo And Black-Eyed Peas Recipe

• 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
• 1/2 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 oregano
• 2 to 3 cups coarsely chopped romaine
• 1/2 pound feta, crumbled (1 cup)
• 4 to 8 peperoncini

1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
2. 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.
3. 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.
4. Divide black-eyed-pea mixture (with juices) among 4 jars 16-ounce wide jars (or other lidded containers) and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
5. says the assembled jars can be chilled for up to 6 hours, but I stored the components overnight in separate containers and did not think they suffered. Serve at room temperature if possible.

orzo, blackeyed peas, tomato, flatleaf, redwine vinegar, extravirgin olive oil, cucumber, olives, red onion, lemon zest, lemon juice, oregano, romaine, feta, peperoncini

Taken from www.seriouseats.com/recipes/2008/08/salad-with-orzo-and-black-eyed-peas-recipe.html (may not work)