August 03, 2012
Greek Orzo Salad
Serves Eight
Ingredients:
½ Pound Cooked Orzo, Toss With Olive Oil
½ Cucumber, Peeled, Seeded, Diced
½ Cup Crumbled Feta Cheese
¼ Cup Chopped Fresh Dill
1 Cup Kalamata Olive Halves
½ Cup Sun Dried Tomato, Julienne
1 Cup Red Onion, Diced
½ Each, Red & Yellow Pepper, Diced
Zest From One Lemon
Salt and Pepper To Taste
1 Tablespoon Fresh Garlic, Minced
½ Cup Fresh Squeezed Lemon Juice
4 Tablespoons White Wine Vinegar
2 Cups Extra Virgin Olive Oil
Zest From One Lemon
Salt, Pepper and Sugar To Taste
For Salad:
Cook Orzo (about 9 minutes in boiling water) and drain. Toss with Olive Oil. Add all other ingredients.
For Dressing:
Mix Garlic, Lemon Juice, Vinegar, and Lemon Zest. Slowly add Olive Oil until dressing is emulsified. Add Salt, Pepper and Sugar to taste.
Add dressing to salad. Feel free to add a little at a time, and dress to your liking.
Bowl: World Tableware, $6.59
