I love Mediterranean flavors. They are simple ingredients but the flavors really pack a punch. I’ve been making this Greek orzo salad for years. It’s my go to recipe for a potluck, a barbecue or a veggie meal or side dish to have during the week. You can add grilled chicken to this and bump up the protein. I always end up making more than we need…only because I eat it for lunch the next day…and the day after that…and the day after that…you get the picture. My husband will typically find me scooping some into my daughter’s bowl… What can I say? It’s my way of doing portion control…despite the carbs.
- Half a red onion finely diced
- 2 plum tomatoes, chopped into small pieces
- 1/3 cup of chopped kalamata olives (when you buy them, make sure they are pitted)
- 1/4 cup of finely chopped parsley
- Half a box of orzo (about a cup and half)
- 1 seedless cucumber
- 6 ounces of crumbled feta cheese
- 1/3 cup of olive oil
- Juice of 1 lemon
- 1/2 teaspoon of ground oregano
- Salt and pepper to taste
- Cook orzo according to the instructions. While the orzo is cooking, slice the cucumber in half, using a small spoon, spoon out the seeds. Quarter the cucumber and chop into small bite size pieces. Place the chopped cucumber in a large bowl with the chopped olives, tomatoes, and onion.
- In a small bowl, mix lemon juice, olive oil, oregano and a pinch of salt and pepper.
- When the orzo is done cooking, drain it in a mesh colander and run it through cold water to cool it down. Once the steam is gone, add the orzo to the large bowl. Toss everything, then add the feta cheese and parsley. Add the dressing on top and mix until everything is well combined.
This is how you want the dressing to look:
Add the dressing on top and mix until everything is well combined.
Serve immediately or cold 🙂 I wasn’t kidding… I can eat this all week…perfect for summer!