I absolutely adore traditional Greek salad. Perhaps I am biased. I am, after all, a Greek Canadian. Today’s salad takes a twist on the traditional Greek salad, incorporating orzo which I love added cold into salads. This recipe screams summer, and I was so excited to use all the veggies from our local farmer’s market. Soon enough, I will be able to use the veggies straight out of my own garden. Grow little cucumbers, grow!
Greek Orzo Salad Recipe
- 1 1/2 cups orzo, cooked
- 1 cup pitted kalamata olives, sliced
- 1 1/2 cups greek feta, crumbled
- 2 cups small red and yellow tomatoes, sliced
- 3 small lebanese cucumbers, sliced in quarters
- 1/2 cup red onion, diced
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- juice of 1 lemon
- Cook orzo according to packaging instructions. Remove from heat, set aside to cool.
- In a large bowl, add all ingredients. Add cooled orzo to bowl.
- Mix well to combine.
- Serve and enjoy! (Did I mention it’s that simple?)