Greek Salad With Orzo and Black-Eyed Peas

Total Time
30mins
Prep 5 mins
Cook 25 mins

Great, healthy and flavorful lunch, light dinner or side! Good warm or cold - your pick!

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.
Most Helpful

5 5

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.

5 5

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.

5 5

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!