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Greek Orzo Salad with Olives and Cucumbers
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Course Salad
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Colander
  • Mixing bowl

Ingredients
  

  • 8 oz orzo pasta
  • 1 large cucumber, diced
  • 1/2 cup kalamata olives, halved
  • 4 oz feta cheese, crumbled
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain in a colander and rinse under cold water to stop the cooking.
  • Transfer the cooled orzo to a large mixing bowl. Add the diced cucumber, halved olives, and chopped red onion.
  • Drizzle the olive oil and lemon juice over the mixture. Sprinkle in the dried oregano along with salt and black pepper.
  • Stir everything gently until the ingredients are evenly coated. Fold in the crumbled feta cheese.
  • Top with the chopped parsley just before serving.

Notes

Cook the orzo a little ahead so it cools completely before mixing, which keeps the cucumber crisp. If you make the salad the night before, hold the feta and parsley separately and add them right before the event to maintain the best texture.
Course: Salad
Cuisine: Mediterranean
Equipment: Large pot, Colander, Mixing bowl