Greek Salad with Orzo and Black-Eyed Peas Recipe

Ingredients

• 3/4 cup orzo
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 1 large tomato, diced (1 cup)
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons red-wine vinegar
• 2 tablespoons 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 thinly sliced red onion
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely chopped oregano
• 2 to 3 cups coarsely chopped romaine
• 1/2 pound feta, crumbled (1 cup)
• 4 to 8 peperoncini
• Equipment: 4 (16-ounce) wide jars or containers with lids
• Accompaniment: pita chips