10 September, 2019
Greek Orzo Salad
Posted in : DINNER, LUNCH, SIDE on by : rich1 Tags: cucumber, dried oregano, extra-virgin olive oil, feta cheese, kalamtata olives, orzo, red bell pepper, red onion, red wine vinegar, roma tomatoes
Original recipe from New Seasons
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- 1 lb orzo
- 1/4 cup extra virgin olive oil
- 2 teaspoons dried oregano
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 2 red bell peppers, seeded and diced
- 1 cucumber, diced
- 1 cup Kalamtata olives, pitted and chopped
- 2 Roma tomatoes, diced
- 1 small red onion, diced
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- Cook orzo according to manufacturers’ directions. Drain well and toss with olive oil and oregano. Refrigerate overnight or at least 2 hours until orzo is chilled. In a large bowl, toss chilled orzo with vinegar, salt, pepper, feta cheese, bell peppers, cucumber, olives, tomatoes and red onion. Taste and add additional salt and/or pepper, if desired.