Greek Orzo Salad

Name: Greek Orzo Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 454 grams Orzo; 907 grams carton vegetable stock; 237 milliliters water; 2 Tbsps olive oil; 170 grams Feta cheese, crumbled; 3 cloves roasted garlic; 1 medium large shallot, finely diced; 283 grams cherry tomatoes, halved or quartered; 1 medium cucumber, peeled, seeded, and cut into half moon shapes; 0 to ½ cup olives (use a mix of your favorite green or black olives: Kalamata, manzanella, castelvetrano, etc), roughly chopped; 1 Zest and juice of lemon; 1 Tbsp each fresh basil, mint, and parsley, finely chopped; 1 Tbsp red wine vinegar; 1 serving salt/pepper to taste

If you want to add more Mediterranean recipes to your recipe box, Greek Orzo Salad might be a recipe you should try. One serving contains 424 calories, 15g of protein, and 12g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up to), salt/pepper, red wine vinegar, and a few other things to make it today. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Bring vegetable stock and water to a boil in a medium pot. Cook orzo to package instructions.

Ingredients you will need

Vegetable Stock

Water

Orzo

Equipment you will use

Pot

Drain and rinse under cold water then place in a large bowl and toss with olive oil to prevent sticking.

Ingredients you will need

Olive Oil

Water

Equipment you will use

Bowl

To the orzo, add the feta cheese and all of the herbs and vegetables, then mix in the lemon zest and juice, red wine vinegar and salt and pepper to taste.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Feta Cheese

Lemon Zest

Vegetable

Herbs

Juice

Orzo

For the best flavor, cover and chill in the refrigerator for a few hours before serving, though it can be served immediately.

Equipment

Pot

Bowl

Ingredients

Servings:

454grams

Orzo 907grams

carton vegetable stock 237milliliters

water 2Tbsps

olive oil 170grams

Feta cheese, crumbled 3cloves

roasted garlic 1medium

large shallot, finely diced 283grams

cherry tomatoes, halved or quartered 1medium

cucumber, peeled, seeded, and cut into half moon shapes 0

to ½ cup olives (use a mix of your favorite green or black olives: Kalamata, manzanella, castelvetrano, etc), roughly chopped 1

Zest and juice of lemon 1Tbsp

each fresh basil, mint, and parsley, finely chopped 1Tbsp

red wine vinegar 1serving

salt/pepper to taste

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.