PG-tested

This time of year I crave salads, but it's hard to find recipes for main-course salads that are actually filling, especially if you're looking for a vegetarian option. This salad travels well, so it's perfect for picnics or potlucks as well as supper.

• 3/4 cup orzo
• 15-ounce can black-eyed peas, drained and rinsed
• 1 large tomato, diced (1 cup)
• 1/3 cup thinly sliced red onion
• 1/2 seedless cucumber or 1 small cucumber, seeds removed, diced
• 2 tablespoons red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pitted Kalamata olives, slivered
• 1 cup feta, diced or crumbled
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped oregano
• 2 to 3 cups coarsely chopped romaine
• 4 to 8 pepperoncini

Cook orzo in boiling salted water until al dente. Drain in a sieve and rinse well under cold water until cool.

Combine all ingredients except romaine and pepperoncini. Season to taste. Let marinate for about 15 minutes before serving, if you have the time. Close to serving, toss with romaine and garnish with pepperoncini.

-- Adapted from Gourmet, August 2008