Perfect Greek Summer Salad with Orzo
 
Prep time
Cook time
Total time
 
A very satisfying summer pasta salad to enjoy for lunch or a light dinner!
Author:
Recipe type: Summer Salad
Cuisine: Greek
Serves: 4-5
Ingredients
  • ½ lb. orzo pasta
  • 10 oz. cherry tomatoes, cut in half
  • 2 small Persian cucumbers, skin on, chopped
  • ¼ of small red onion, minced
  • ½ tsp. dried Greek oregano
  • 12 Kalamata olives, cut in quarters
  • 5 oz. Greek Feta in block, cut in small cubes
  • Lemon Dressing:
  • 1 garlic clove, grated in the microplane
  • ½ tsp. sea salt (or more)
  • ¼ tsp. freshly ground pepper
  • ½ tsp. dried Greek oregano
  • 3 TBSP. lemon juice
  • 6 TBSP. extra virgin olive oil
Instructions
  1. In a small bowl, whisk together all the ingredients for the dressing and set aside.
  2. Cook the orzo in plenty of boiling salted water for about 7 minutes or until tender. Do not overcook it. Drain well and transfer to a large salad bowl. Drizzle with a little of the dressing and toss to coat. Let it cool.
  3. Prep the vegetables and add them to the salad bowl. Add the olives and the Greek Feta cheese. Drizzle with the remaining dressing and toss gently. Taste and adjust the seasoning.
  4. Serve at room temperature.
Notes
If you have not salted the boiling water well with salt, you will probably need a bit more salt in the dressing.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-summer-salad-with-orzo/