Recipe by sofie-a-toast
Great, healthy and flavorful lunch, light dinner or side! Good warm or cold - your pick!
Top Review by Dr. Jenny
Fresh and tasty! I know this would be even better in summer when my tomatoes are more fresh and I have fresh oregano in my garden. As it was, I had to sub dried oregano, but I still think this worked out fine. I also had to sub shallot for red onion and bibb lettuce for romaine. All were fine substitutions. This made for a healthy nice lunch.
- 3⁄4 cup orzo
- 1 (15 ounce) can black-eyed peas, drained and rinsed
- 1 large tomatoes, 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 olive, slivered
- 1⁄3 cup thinly sliced red onion
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped oregano
- 2 -3 cups romaine lettuce, coarsely chopped
- 1⁄2 lb feta, crumbled (1 cup)
Directions See How It's Made
- Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
- 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.
- I serve it with the romaine in the bowls first, topped with a layer of orzo mixture, layer of black-eyed-pea mixture, and finished topped with feta but you can also mix it all together if you prefer.