Greek Orzo Salad
Author: Eleni Saltas
Recipe type: Side dish/Main Course
Cuisine: Greek
Serves: 4-6
- 1 cup orzo (In Greek, kritharaki or manestra)
- 1 cucumber, sliced
- 1 cup cherry and golden tomatoes, halved
- ¼ red onion, diced
- ½ cup assorted mini peppers
- 1 cup crumbled feta cheese
- ½ cup pitted Kalamata olives
- 8 fresh basil leaves, lightly chopped
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon oregano
- Salt and pepper to taste
- teaspoon garlic powder
- In a large pot, cook orzo according to package instructions. Rinse with cold water and drain the orzo. Place orzo in a large bowl.
- Add all vegetables, feta cheese, olives, and basil and mix in evenly with the orzo.
- Make the dressing by combining olive oil, vinegar, oregano, salt, pepper and garlic powder in a small bowl and whisk together.
- Pour dressing over the orzo and mix well. Adjust for seasoning, adding more oregano or Greek seasoning if needed.
- Refrigerate at least 20 minutes before serving.
Recipe by Eleni Saltas at https://elenisaltas.com/2017/07/27/greek-orzo-salad/
3.5.3229