Tuesday, July 6, 2010

delicious greek orzo...


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.

6 comments:

Uriona Family said...

Yumm.....I have so missed your posts! I can't wait to try this one.

Uriona Family said...

Yumm.....I have so missed your posts! I can't wait to try this one.

Melissa said...

Hi Annemarie - I don't think the recipe says how much olive oil to use - how much do you suggest? Thanks!

Pyatt said...

i just made this recipe for our ward party on Friday night and it was TASTY!! Loved it!

Valerie said...

Yum!! I copied this and hope to make it this week.

the wrath of khandrea said...

funny thing, this is one of my favorite recipes. i use the barefoot contessa version, with no olives and baby shrimp. i could eat almost an entire bowl of it.