Greek Salad Recipe

Ingredients

• 150 gram orzo pasta
• 1 large size English cucumber, diced
• 1 medium size red onion, sliced
• 1 small size green bell pepper, diced
• 10 cherry tomato, cut into halves
• 1/3 Cup olives, pitted and cut into halves
• 1/4 Cup feta cheese cut into cubes
• 2 sprigs fresh mint leaves, chopped
• 2 sprigs parsley, finely chopped
• 4 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 lemon, juiced
• 4 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 teaspoon salt or to taste
• 1/2 teaspoon black pepper, crushed

Instructions

1. 1

   Bring a large pot of water to the boil. Add salt and orzo, then cook per packet directions (usually 10 - 12 minutes). Transfer to a colander, drain the water, rinse with cold water, toss with a teaspoon of olive oil, and allow the pasta to cool completely.

2. 2

   Once cooled, toss the cooked orzo with chopped ingredients in a mixing bowl.

3. 3

   In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, garlic, and pepper to create the salad dressing. Taste and if required, add more seasoning.

4. 4

   Drizzle the dressing over the salad ingredients and gently toss to coat evenly. Save some dressing to drizzle right before serving.

5. 5

   Crumble the feta cheese over the top of the salad. Garnish with fresh parsley or mint. Toss one last time.

6. 6

   Allow the flavours to meld together in the refrigerator for at least an hour before serving. Drizzle the remaining dressing and serve the Greek Orzo Pasta Salad.