This orzo and tomato salad with feta cheese recipe is cold, refreshing, and delicious on a hot summer day! If you don't have fresh herbs, use one teaspoon dried. As a private chef, I can let you know that my clients love this dish.
Ingredients
- 1 cup uncooked orzo pasta
- 1 cup diced feta cheese
- 1 ripe tomato , chopped
- 0.25 cups pitted green olives
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- 0.25 cups virgin olive oil
- 2 tablespoons fresh lemon juice
- salt and pepper to taste
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook orzo until al dente, 8 to 10 minutes. Drain and rinse with cold water.
-
2
Transfer orzo to a medium bowl. Add feta cheese, tomato, olives, parsley, and dill.
-
3
Whisk oil and lemon juice together in a small bowl. Pour over orzo salad and toss to coat. Season with salt and pepper to taste. Chill before serving.
Nutrition Facts
Per serving
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