Saturday, April 12, 2008

Greek Orzo Salad

Orzo + lemon vinaigrette + stuff = easy, delicious meal

This recipe is a variation on this basic formula. This particular combination was a big hit with my family because of the salami. For some strange reason, both of my girls love it. I also like that including the meat made it really seem like a full meal. Without the salami it would make a wonderful side with grilled meat.

Like any good warm weather dish, it can be made ahead and eaten cold. It also makes wonderful leftovers.



1 pound orzo pasta (rice shaped pasta)
1/3 cup olive oil
1/3 cup freshly squeezed lemon juice (2 lemons)
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup red onion (about half of a large onion), finely chopped
2 tablespoons fresh parsley, finely chopped
1/4 to 1/2 pound salami, diced
1/2 cup pitted kalamata olives, halved
1 cucumber, seeded and chopped
1 pint grape or cherry tomatoes, halved
1/2 pound crumbled feta cheese


Fill a large pot with water, add salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for about 10 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl.

Whisk together the lemon juice, olive oil, salt and pepper. Pour over the hot pasta and stir well. Allow to cool slightly and add all of the remaining ingredients except for the feta cheese. Toss well. Add the feta and stir carefully.

Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings before serving.


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2 comments:

  1. I love orzo, this looks like a great dish.

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  2. I am enjoying browsing through your blog so far. We have very similar loves in cooking so am finding plenty to bookmark:D

    ReplyDelete