PERFECT GREEK SUMMER SALAD WITH ORZO

Perfect Greek Summer Salad with Orzo image

Provided by Marilena Leavitt

Time 23m

Yield 4-5

Number Of Ingredients 14

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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

Steps:

In a small bowl, whisk together all the ingredients for the dressing and set aside.
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.
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.
Serve at room temperature.