This Greek orzo salad is full of fresh vegetables in a simple vinaigrette.
Course Main Course, Side Dish
Prep Time 10minutes
Cook Time 10minutes
1 ½cupRaw Orzo
¾cupRed Bell PepperDiced
1English Cucumber Diced
10ozCherry Tomatoes Halved
½cupDiced Red Onion
½ cupKalamata Olives Sliced
⅓ cupOlive Oil
2TbspRed Wine Vinegar
½tsp Dijon Mustard
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.
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.
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.