Greek Orzo Salad

Ingredients

• 1 1/2 cups orzo
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/3 cup Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and black pepper, to taste

Instructions

1. 1Cook the orzo in salted boiling water until al dente, about 8 to 9 minutes, then drain and rinse under cold water to cool.
2. 2In a large bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper to make the dressing.
3. 3Add the cooled orzo to the bowl along with the cherry tomatoes, cucumber, red onion, and olives, tossing well to coat.
4. 4Fold in the feta and parsley gently so the cheese does not fully break apart.
5. 5Cover and refrigerate for at least 20 minutes before serving to let the flavors meld, tasting and adjusting salt and pepper as needed.

Comments

Loading comments…