A cold orzo feta tomato salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.
Ingredients
- uncooked orzo pasta: 1 cup
- pitted green olives: 0.25 cup
- feta cheese: 1 cup (diced)
- fresh parsley: 3 Tbsp (chopped)
- fresh dill: 3 Tbsp (chopped)
- ripe tomato: 1 piece (chopped)
- virgin olive oil: 0.25 cup
- lemon juice: 0.125 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato.
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Whisk together oil and lemon juice in a small bowl. Pour over orzo mixture; mix well. Season with salt and pepper; chill before serving.
