last night i decided i needed to actually make something for my brown bags this week at lunch. i don’t mind eating out, but it gets old quickly when you have a limited window for it.
i rummaged through my recipe box, looking particularly for something that i hadn’t yet tried. a few soups looked tasty, but i need it to be slightly cooler before i get those brewing. i came upon this recipe for greek salad with orzo and black eyed-peas, clearly ripped out of the pages of an old real simple magazine from years ago. although i didn’t have mine fashioned in these stylish and hip mason jars, my tupperware containers suited them just fine. enjoy!
3/4 cup orzo
1 (15-oz.) can black-eyed peas, drained & rinsed
1 large tomato, diced
2 Tablespoons chopped flat-leaf parsley
*i could only find italian parsley at disco kroger and it worked just fine
2 Tablespoons red-wine vinegar
2 Tablespoons extra-virgin olive oil, divided
1/4 seedless cucumber, halved lengthwise, cored, & diced (1 cup)
*disco kroger also does not have seedless cucumbers, so a regular cucumber would just have to do
1/2 cup pitted kalamata olives, slivered
*i have a strong distaste towards olives, so i left these out
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice
1 Tablespoon finely chopped oregano
*i found a whole Tablespoon to be way too much – i’d suggest cutting it down to half a Tablespoon
2-3 cups coarsely chopped romaine
1/2 pound feta, crumbled (1 cup)
4 to 8 pepperoncini
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 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 pepperoncini to each jar.
*note: assembled jars can be chilled up to eight hours and serve four. enjoy at room temperature with pita chips.
**kelsey’s note: i assembled my tupperware this morning before work and had it as a salad for lunch.