2.5ouncescubed feta (I used one packed in oil + herbs)
1(10.5 ounce)package little tomatoes (grape or cherry)halved
4Persian (mini) cucumberssliced
1/4cupKalamata olivespitted & halved
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.
Serves 2-4 depending on how much people eat.
Feel free to eyeball the ingredients such as the olives and onion.
You can replace the red wine vinegar with fresh lemon juice if you prefer.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Mediterranean Orzo Salad
Amount Per Serving
Calories 284Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Vitamin A 531IU11%
Vitamin C 19mg23%
* Percent Daily Values are based on a 2000 calorie diet.