Greek Salad with Orzo and Black-Eyed Peas

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

1. Cook orzo according to package instructions.
2. Drain in a sieve and rinse under cold water until cool.
3. Drain well.
4. Toss black-eyed peas, tomato, and parsley with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5. Marinate, stirring occasionally, 15 minutes.
6. 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.
7. Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top.
8. Add 1 or 2 peperoncini to each jar.

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Taken from www.epicurious.com/recipes/food/views/greek-salad-with-orzo-and-black-eyed-peas-243207 (may not work)