Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette

Name: Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams cherry tomatoes, stemmed, halved; 4 teaspoons Dijon mustard; 355 milliliters crumbled feta cheese; 6 teaspoons finely chopped fresh marjoram; 3 green onions, thinly sliced; 237 milliliters pitted Kalamata olives, quartered; 59 milliliters fresh lemon juice; 1 teaspoon grated lemon peel; 118 milliliters olive oil; 454 grams orzo

You can never have too many main course recipes, so give Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette a try. This recipe serves 8. One serving contains 449 calories, 13g of protein, and 23g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. If you have lemon peel, olive oil, feta cheese, and a few other ingredients on hand, you can make it.

Instructions

Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

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Water

Orzo

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Pot

Drain. Rinse under cold water until cool.

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Water

Drain well.

Transfer to large bowl.

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Bowl

Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl.

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Lemon Juice

Lemon Peel

Marjoram

Mustard

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Whisk

Bowl

Whisk in olive oil. Set aside 2 tablespoons vinaigrette.

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Vinaigrette

Olive Oil

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Whisk

Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)

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Salt And Pepper