1 cup uncooked orzo
1/2 cup diced cucumber; seeds removed
1/3 cup diced red onion
1/3 cup fresh minced parsley
3 Tbsp freshly squeezed lemon juice
1 Tbsp olive oil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup diced tomato (optional)
1/2 cup crumbled feta cheese
1/4 cup chopped, pitted Kalamata (or black) olives
Cook orzo according to package. Drain. Combine orzo, cucumber and onion in a large bowl; toss well. In a separate bowl combine parsley, lemon juice, oregano, olive oil, salt and pepper. Stir well with a whisk until incorporated. Pour over orzo and add remaining ingredients. Toss gently to coat. Serve with grilled pita bread (brush with olive oil, sprinkle on a little kosher salt and warm through on grill.)
This salad is the perfect Summer time dish. Served as the main course (with a little grilled chicken added), as a delicious side dish, or light lunch...happiness! If you haven't given orzo a shot before now, this is the perfect recipe.
