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Print Recipe

Salad

Greek Orzo Salad

About the Recipe

Ingredients

serves 4-6

1 cup orzo pasta
6 tablespoons olive oil
5 tablespoons red wine vinegar
1 small red onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon dried oregano
¼ cup minced parsley
2 large tomatoes, chopped
1 cucumber, seeded, peeled and chopped
16 kalamata olives, halved
6 ounces feta cheese, crumbled

Directions

Cook orzo in boiling water until al denta, about 10 minutes.
Drain well; toss with one tablespoon of the olive oil.
In a small bowl, whisk remaining oil, vinegar, onion, salt, pepper, oregano and parsley together.
Toss with orzo while still warm.
Add tomatoes and cucumbers to the orzo and sprinkle with the olives and feta.

Print Recipe