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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup orzo
- 15 oz. black-eyed peas (drained and rinsed)
- 1 tomato (large, diced, 1 cup)
- 2 Tbsp. flat leaf parsley (chopped)
- 2 Tbsp. red wine vinegar
- 2 Tbsp. extra-virgin olive oil (divided)
- 1/2 seedless cucumber (halved lengthwise, cored, and diced, 1 cup)
- 1/2 cup pitted kalamata olives (slivered)
- 1/3 cup red onion (thinly sliced)
- 1 tsp. grated lemon zest
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. oregano (finely chopped)
- 3 cups romaine (coarsely chopped)
- 1/2 lb. feta (crumbled, 1 cup)
- 8 peperoncini
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