Greek Orzo Salad
1 pound orzo
1 cup feta
2 diced English cucumbers
1 pint cherry tomatoes, quartered
1 cup pitted Kalamata olives
Juice from 1-2 lemons, plus zest
Fresh mint leaves, coarsely chopped
1/4 cup extra virgin olive oil
Coarse salt and fresh ground pepper to taste
Cook orzo according to pasta directions. Drain and rinse
with cold water. Transfer to large bowl. Add remaining ingredients and toss.
Cover and refrigerate at least an hour to chill and blend flavors. Serves 8 to
12 as a side dish. Delicious with grilled chicken or lamb.
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