This salad is cool, refreshing, and delicious! Inspired by traditional greek salad ingredients with a light and zesty dressing. Perfect for a BBQ, potluck, or
family function! And it tastes just as good the next day so feel free to make ahead of time!
Serves 10.
Ingredients for the salad:
1 1/2 cups uncooked orzo
(rice-shaped pasta)
1 1/2 cups crumbled
seasoned feta cheese
2 cups of chopped
cucumber
1 pack cherry tomatoes (1 pint)
3/4 cup pitted
Kalamata olives
4 green onions,
chopped
Ingredients for the
dressing:
3 tablespoons fresh
lemon juice
1 tablespoon white
wine vinegar
1 tablespoon Dijon
mustard
2 tablespoons olive
oil
Salt and pepper to
taste
Directions:
1. Cook orzo in large pot of
salted, boiling water. Ensure orzo is cooked al dente, approximately 8-10
minutes
2. Drain orzo in colander, rinse
with cold water to stop the orzo from continuing to cook.
3. Add feta, cucumber,
tomatoes, olives, and green onions
4. Combine lemon juice,
vinegar, mustard and olive oil in small bowl.
5. Add dressing into the orzo
salad and mix well.
6. Refrigerate at least 30 minutes before serving for flavours to meld.
NOTE: Artichoke hearts, capers or pine nuts are awesome additions as well!
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