Greek Salad With Orzo and Black-Eyed Peas

"Great, healthy and flavorful lunch, light dinner or side! Good warm or cold - your pick!"
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. DailyInspiration
    Absolutely delish and so beautiful! So wonderfully fresh with all the veggies and the lemon juice/zest. It is so inviting and would definitely make a great brunch or potluck dish. I'm not sharing this batch though -- we're keeping it all for ourselves. Made for Everyday is a Holiday tag, July, 2012.
     
  3. Deantini
    We really enjoyed this very filling take on a Greek salad - it was a perfect side to grilled pork tenderloin on a very hot summer evening. Thanks for sharing!
     
  4. Sharon123
    This made a tasty and filling lunch I enjoyed the different textures and flavors. Thanks! Made for Everyday is a Holiday game.
     
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