So many things are going on in life right now. We have had a 24 hour stomach bug that is making it's way through our family. The third child had it this morning and had to be checked out of school. Fun times all around! Cross your fingers that it skips over the parents!
Anyway, I wanted to share this salad really quickly. This was something that I saw on epicurious and I thought it was so cute because they served it in little mason jars.
Greek salad is a serious favorite around here and I loved this take with black-eyed peas. I made a couple of changes to the recipe which are noted below.
This salad turned out really great. The first night I served it on top of romaine. There were enough leftovers that a few nights later I mixed in a can of tuna and a little more lemon juice and we were able to eat it again. Very good. I have to say that the peperoncini really made this delicious. They are definitely becoming a favorite of mine.
Recipe for Greek Salad with Orzo and Black-Eyed Peas
* I reduced the amount of feta cheese
* I used black olives instead of kalamata
*I omitted the red onion
*I didn't mix the tomatoes into the salad because some people don't care for them. I placed them on top for those of us who do like them