Gourmet | August 2008
photo by Romulo Yanes
yield
Makes 4 servings
active time
30 min
total time
45 min
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.
Ingredients
Preparation
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 teaspoon salt, and 1/4 teaspoon pepper. Marinate, stirring occasionally, 15 minutes.
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.
Divide black-eyed-pea mixture (with juices) among jars and layer orzo salad, romaine, and feta on top. Add 1 or 2 peperoncini to each jar.
Cooks' note: Assembled jars can be chilled up to 6 hours. Serve at room temperature.
Per serving: 348 calories, 18 g fat (7 g saturated), 33 mg cholesterol, 1043 mg sodium, 36 g carbohydrates, 6 g fiber, 14 g protein
Nutritional analysis provided by Nutrition Data
my notes
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