Greek Orzo and Feta Salad

This robust salad is a summer favorite — we love to pick a colorful selection of tomatoes from the garden and snip the herbs just before making the salad. If you are gluten sensitive, substitute quinoa grain for the orzo — it’s full of protein and a nice substitute for orzo.

INGREDIENTS

Salad
1 cup orzo pasta
1 cup feta cheese, crumbled
1 pint cherry tomatoes, halved
10 fresh Juliet tomatoes, halved
1 small-medium red onion, peeled, halved, and thinly sliced
1-2 Persian cucumbers, cut into thick quarter rounds
1 cup pitted Kalamata olives, halved
1/4 cup dried tomatoes, cut julienne (if desired)
1/2 cup Italian parsley, minced
1/2 cup basil (Greek columnar), chopped

Dressing
1 clove garlic, minced
1/2 cup olive oil
1/4 cup squeezed lemon juice
A splash of EACH seasoned rice vinegar and white balsamic vinegar
1 teaspoon dried oregano (Cretan), crushed
Salt and pepper to taste

METHOD
Bring a large pot of water to the boil and salt to taste. Boil the orzo for 5 minutes, or until al dente. When orzo is done, drain and briefly dunk strainer into ice-water bath to cool the pasta. Drain. Place cooled pasta in a large mixing bowl and add a splash of olive oil. Toss to coat pasta.

Add all of the remaining salad ingredients and lightly combine.

Combine dressing ingredients in a jar with tight fitting lid and shake vigorously to combine. Taste, adjust seasonings. Add salt and pepper to taste.Watch Full Movie Online Streaming Online and Download

Add about half of the dressing to salad, and lightly combine. Add enough more dressing to lightly coat the veggies, or to your preference, and lightly toss.

Chill salad for at least an hour before serving. Garnish with fresh sprigs of basil or oregano.