Greek Salad with Orzo and Black-Eyed Peas

Ingredients for Greek Salad with Orzo and Black-Eyed Peas

• 180ml orzo

• 1 (425g) 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 (240ml )

• 120ml pitted Kalamata olives, slivered

• 50g thinly sliced red onion

• 1 teaspoon grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 tablespoon finely chopped oregano

• 475 to 725ml coarsely chopped cos

• 230g feta, crumbled (240ml )

• 4 to 8 peperoncini

• Equipment: 4 (450g) wide jars or containers with lids

• Accompaniment: pita chips

How to make Greek Salad with Orzo and Black-Eyed Peas

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.

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

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

Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, cos, and feta on top. Add 1 or 2 peperoncini to each jar.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.