Greek Salad with Orzo and Black Eyed Peas

-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.