Name: Greek Salad with Orzo and Black-Eyed Peas
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 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

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Greek Salad with Orzo and Black-Eyed PeasRomulo Yanes

This satisfying vegetarian combo—a black-eyed-pea salad with tomatoes; orzo tossed with olives, red onion, and cucumber; and salty crumbles of feta cheese—sings of the Aegean sun.

Cooks' note:

Assembled jars can be chilled up to 6 hours. Serve at room temperature.

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