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Greek Orzo Salad
Ingredients
8 ounces
dry orzo
1 cup
grape tomatoes, quartered
2
Persian cucumbers, quartered
½ cup
crumbled feta cheese
½ cup
kalamata olives, sliced
¼ cup
red onions, diced
¼ cup
fresh dill, chopped
1
small shallot, minced
3 tablespoons
lemon juice
1 teaspoon
Dijon mustard
1 teaspoon
oregano
4 tablespoons
olive oil
to taste
Kosher salt
to taste
black pepper
Instructions
STEP 1
Bring a large pot of heavily salted water to a boil. Cook orzo until al dente. Drain and run cool water over it until it’s cooled.,
STEP 2
Make the dressing. In the bottom of a large bowl, mix shallot, lemon juice, Dijon mustard and oregano. Slowly stream in olive oil, whisking constantly. Season to taste with salt and pepper and set aside.,
STEP 3
Add the cooled orzo, tomatoes, cucumbers, feta, olives, red onions, and dill to the large bowl with the shallot dressing. Season to taste with salt and pepper. Toss to coat and serve immediately.
Nutrition Facts
(per serving)
Calories:
300 calories
Servings:
4 servings
Carbohydrates:
29 g
Fat:
20 g
Fiber:
3 g
Protein:
9 g
Sugar:
3 g
Meal Effort
Preparation:
15 minutes
Cook:
22 minutes
Total:
37 minutes