Fyi- This photo was snapped in Greece, while I was there in September. I didn’t get a chance to take a new photo of my Greek orzo salad. We enjoyed this quick and easy meal in Athens that I made. (Orzo with tomato sauce, and a traditional Greek salad with paximadi.)
Greek Orzo Salad Recipe
One of my all time favorite Greek salad recipes. It’s basically a Greek salad, with a twist. 🙂
Orzo 1 1/2 cup
1/4 cup of olive oil
1 cup of grape tomatoes diced
1 cup of cucumbers diced
1/2 cup of red onion diced
1/4 cup of Kalamata olives diced
1/2 cup of feta cheese crumbled
1 garlic clove minced
1/4 tsp of fresh basil minced
1/4 tsp of fresh oregano minced
sea salt and ground pepper to taste
1 tsp of cumin
1/2 lemon, reserve juice
In a large saucepan bring 3 quarts lightly salted water to boiling. You do not need to add cooking oil to the pasta water; adding oil prevents sauces and seasonings from adhering to the orzo.
Add 8 ounces (1-1/2 cups) dried orzo. Boil the orzo about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
Drain orzo in a colander and set aside.
Place all of your vegetables, herbs and cheese in a medium size bowl. Add the orzo and mix well. Add in lemon juice, olive oil, cumin, and salt & pepper. You can serve it warm or cool.
Looking for some delicious orzo? Click on the image above to take you to the store. 🙂