Greek Salad With Orzo and Black-Eyed Peas

READY IN: 30mins
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.

Ingredients Nutrition

Directions

  1. Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool.
  2. 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.
  3. 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.
  4. 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.

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