Orzo / Tomato Salad with Feta and Olives |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe. Ingredients:
1 cup orzo pasta |
1 cup feta cheese, diced |
3 tablespoons fresh parsley, chopped |
3 tablespoons fresh dill, chopped |
1 tomato, coarsely chopped (ripe) |
1/4 cup virgin olive oil |
1/4 cup green olives |
1/8 cup lemon juice |
salt and pepper |
Directions:
1. Cook orzo according to package for al dente. Drain and rinse with cold water.
2. Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato.
3. In small bowl, whisk together oil and lemon juice. Mix into salad.
4. Salt and pepper to taste. Refrigerate and chill before serving.
5. If you use dried dill, be sure to use plenty.
6. Serves: 6 as a side dish.
7. Also great as a main dish for lunch.
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