Orzo Salad with Tomato, Cucumber, Olives & Feta
This simple salad is perfect for a busy weeknight since it gets to the table in minutes with little fuss. It's also wonderful for a weekend lunch or as a take-along to casual gatherings. This recipe calls for fresh parsley, but you could also use the dried herb. The salad is equally good with other herbs as well, such as mint or basil.
Ingredients
1/4 cup extra-virgin olive oil
2 cups grape or cherry tomatoes, halved
1 cup cucumbers, chopped
1 cup black olives
1/2 cup fresh parsley, chopped
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 cup orzo
1 1/2 cups feta cheese, crumbled
Directions
Combine the olive oil, tomatoes, cucumbers, olives, parsley, lemon zest and salt and pepper in a large bowl. Stir to combine and set aside. Cook orzo in boiling salted water just until tender. Drain and toss with vegetable mixture. Sprinkle feta over the top and serve as is or over spinach or other greens, if you wish.