Serves 4
¾ cup orzo
1 (15-oz) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tbsp chopped flat-leaf parsley
2 tbsp red-wine vinegar
1 tbsp exta-virgin olive oil for black-eyed pea mixture
1 tbsp extra-virgin olive oil for orzo mixture
½ seedless cucumber, halved lengthwise, cored, and diced (1 cup)
½ cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp finely chopped oregano
2 to 3 cups coarsely chopped romaine
½ lb feta, crumbled (1 cup)
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 tbsp oil, ½ tsp salt, and ¼ tsp pepper. Marinate, stirring occasionally, 15 minutes.
Meanwhile, toss together orzo, 1 tablespoon oil., cucumber, olives, onion, lemon zest and juice, oregano, ½ tsp salt, and ¼ tsp pepper in a large bowl.
Layer black-eyed pea mixture with juices, orzo salad, romaine, and feta on top.
Adapted from Gourmet August 2008
