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Greek Orzo Salad

Posted By Alex On December 28, 2014 @ 2:42 pm In Pasta and Rice,Salads and Dressing | Comments Disabled


Greek Orzo Salad

Prep Time:   15 minutes + refrigerator time
Cooking Time:  10 Minutes
Number of Servings:   6


1 ½ cups (10 oz) dry orzo

3-4 tablespoons  (45-60 mL)  fresh lemon juice
1 teaspoon (5 mL) lemon zest
Freshly ground black or white pepper
¾ cup (185 mL) olive oil, preferably Greek

1 ½ cups (375 mL) cherry or grape tomatoes, halved
1 green bell pepper, small dice
1 cup (250 mL) Kalamata olives, pitted and chopped
½ of an English cucumber, halved lengthwise, seeded, and cut into ½ inch pieces
½ cup (125 mL) finely chopped red onion
1 cup (6 oz/170 g) feta cheese, small-dice, or crumbled

1 tablespoon (15 mL) chopped fresh mint
1 tablespoon (15 mL) chopped fresh oregano
¼ cup (60 mL) fresh basil leaves
Kosher salt; freshly ground pepper


1. In a large pot of boiling salted water, cook orzo to the ‘al dente’ stage (about 10 minutes).   Drain through a colander and give it a very quick rinse with cold water.
2.  While orzo is cooking, whisk together the lemon juice, lemon zest, pepper, and olive oil.
3.  Place the warm orzo (drained and rinsed) in a large bowl and pour over about ½ cup of the lemon-oil mixture. Stir to combine. Save the remaining lemon-oil mixture to add when you stir in the other ingredients.
4.  Allow the orzo mixture to cool down and marinate in the refrigerator until well chilled, 2-3 hours.
5.  Stir in the prepared tomato halves, green pepper pieces, chopped olives, cucumber chunks, and feta cheese. Stir to combine. Add the remaining lemon-oil mixture.
6.  Refrigerate for an additional hour, or more …..or overnight.
7.  Just before serving, gently fold in the fresh herbs. Adjust the seasonings to taste.
8.  Garnish with extra crumbled feta cheese, dried oregano, and fresh basil.


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