-Cook ¾ cup orzo according to package instructions.
-Drain in a sieve and then rinse under cold water until cool. Drain well.
-Peel 2 cucumbers, than cut them in half the long way and seed.
-Chop each half into 4 pieces the long way, then chop into small chunks.
-Place in a strainer, add a large pinch of salt and toss, letting the cucumbers drain over the sink until you need them.
-Rinse and drain 1 (15-ounce) can black-eyed peas.
-In a large bowl, toss black-eyed peas with the following:
2 diced tomatoes or ½ basket of Sungold cherry tomatoes
2 TBS red-wine or Balsamic vinegar
1 TBS extra-virgin olive oil
1/4 tsp sea salt and some freshly ground black pepper
-Marinate, stirring occasionally for 15 minutes.
-Rinse the cucumbers well and then set aside and let drip dry a little.
-In a large bowl, toss together the cooked orzo and drained cucumbers.
-Add in the following and stir well:
2 TBS extra-virgin olive oil
½ cup pitted and slivered Kalamata olives
3 cloves of chopped garlic
1 tsp lemon zest
2 TBS fresh lemon juice
A pinch of dried oregano
1/4 sea salt and some freshly ground black pepper
-Serve the 2 salads layered on top of each other with some crumbled feta cheese.