2.5ouncescubed feta (I used one packed in oil + herbs)
1(10.5 ounce) package little tomatoes (grape or cherry)halved
4Persian (mini) cucumberssliced
Kalamata olivespitted & chopped, to taste
1-2tablespoonsred wine vinegar
Salt & pepperto taste
Fresh parsleychopped (optional)
Cook orzo al dente according to package directions. Drain and rinse with cold water.
Prep your other ingredients.
Once the orzo has cooled, add all ingredients to a large bowl. I suggest starting with 1 tablespoon red wine vinegar, tossing the salad, then adding more if needed. Garnish with fresh parsley if using.