Greek Orzo Salad
A fresh and flavorful combination of buttery orzo and classic greek flavors.
Ingredients
- 16 ounces orzo
- 1 english cucumber, diced small
- 1/2 cup red onion, diced small
- 8 ounces cherry tomatoes, quartered
- 1/2 cup feta, crumbled
- 1/3 cup kalamata olives, halved
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 garlic cloves, finely minced
- a pinch of salt and black pepper
Instructions
- Fill a large pot with 4-5 quarts of water and place over high heat
- Bring the water to a boil
- Add a large pinch of salt and 16 ounces of dry orzo into the boiling water
- Cook according to manufacturers directions (usually boiling for around 8 minutes)
- While the orzo is boiling, whisk together 1/4 cup of extra virgin olive oil, 1/4 cup of freshly squeezed lemon juice, 2 minced cloves of garlic and a pinch of salt and pepper in a large bowl and set aside
- Drain the cooked orzo and then transfer into the large bowl containing the olive oil and lemon juice dressing
- Toss the orzo until it is evenly coated in the dressing
- Add the diced english cucumber and red onion, 8 ounces of halved or quartered cherry tomatoes, 3 ounces of crumbled feta, 1/3 cup of halved kalamata olives and the finely copped parsley and dill
- Toss until all of the ingredients are combined
- Serve immediately or at room temperature
- Store in an airtight container in the refrigerator