Greek Feta Salad
This Greek orzo salad is full of fresh vegetables in a simple vinaigrette.
Ingredients
Salad
- 1 1/2 cup Raw Orzo
- 3/4 cup Red Bell Pepper Diced
- 1 English Cucumber Diced
- 10 oz Cherry Tomatoes Halved
- 1/2 cup Diced Red Onion
- 1/2 cup Kalamata Olives Sliced
- 1/2 cup Feta Cheese Crumbled
- 1/4 cup Fresh Basil Ribbons
Simple Vinaigrette
- 1/3 cup Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1/2 tsp Dijon Mustard
- 1 Clove Garlic Minced
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/2 tsp Oregano
Instructions
Salad
- Add 1 1/2 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, 3/4 cup diced red pepper, 1 English cucumber diced, 1/2 cup red onion, 1/2 cup Kalamata olives, 1/2 cup crumbled Feta cheese and the halved cherry tomatoes.
Simple Vinaigrette
- In a small bowl or mason jar add 1/3 cup olive oil, 2 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1 clove minced garlic, 1/2 tsp salt, 1/2 tsp pepper and 1/2 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.
Nutrition
Calories: 240kcalCarbohydrates: 26gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 8mgSodium: 647mgPotassium: 241mgFiber: 2gSugar: 3gVitamin A: 383IUVitamin C: 16mgCalcium: 78mgIron: 1mg
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