Mediterranean Orzo Salad
I often make this orzo salad, especially during the summer when seasonal vegetables are so fresh. The flavors are delicious together, especially when topped with the lemon juice dressing.
½ lb. Orzo
1 English Cucumber, Chopped
1 Pint Grape Tomatoes, Halved
1 Cup Kalamata Olives (Pitted), Halved
½ Red Onion, Sliced Thin
1 Cup Feta, Cut in 1” Cubes
Fresh Parsley, Chopped (Optional)
Scallions, Sliced (Optional)
1/3 Cup Lemon Juice (The Juice from 2 Lemons)
2/3 Cup Extra Virgin Olive Oil
Salt & Pepper to Taste
Prepare orzo according to package instructions. Meanwhile, prepare all other ingredients and place in a large mixing bowl. Add the cooked orzo when ready and top with the lemon juice dressing while orzo is warm for maximum absorption of flavor. Place on a serving platter and top with chopped fresh parsley and sliced scallions, if desired.