Greek Feta Salad
This Greek orzo salad is full of fresh vegetables in a simple vinaigrette.
Servings 6
Ingredients
Salad
- 1 ½ cup Raw Orzo
- ¾ cup Red Bell Pepper Diced
- 1 English Cucumber Diced
- 10 oz Cherry Tomatoes Halved
- ½ cup Diced Red Onion
- ½ cup Kalamata Olives Sliced
- ½ cup Feta Cheese Crumbled
- ¼ cup Fresh Basil Ribbons
Simple Vinaigrette
- ⅓ cup Olive Oil
- 2 Tbsp Red Wine Vinegar
- ½ tsp Dijon Mustard
- 1 Clove Garlic Minced
- ½ tsp Salt
- ¼ tsp Pepper
- ½ tsp Oregano
Instructions
Salad
- Add 1 ½ cups raw orzo to 2 quarts of boiling water. Stir often for 8 – 10 minutes. Cool with cold water and drain.
- To a large bowl, add the cooked orzo, ¾ cup diced red pepper, 1 English cucumber diced, ½ cup red onion, ½ cup Kalamata olives, ½ cup crumbled Feta cheese and the halved cherry tomatoes.
Simple Vinaigrette
- In a small bowl or mason jar add ⅓ cup olive oil, 2 tbsp red wine vinegar, ½ tsp Dijon mustard, 1 clove minced garlic, ½ tsp salt, ½ tsp pepper and ½ tsp Oregano. Shake or whisk until the ingredients are mixed well.
- Toss salad with simple vinaigrette and chill for one hour before serving. Be sure to give the salad another toss right before serving.
Notes
- Chill salad until serving.
- Store leftover salad in the refrigerator for up to 3 days.
- Add a bit of olive oil to any leftover salad before serving.
- This salad is delicious served with warm pita bread.
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