Mediterranean Orzo Salad

The word Orzo is actually Italian, Kritharaki is the Greek word for this rice-sized pasta.

Yield:
Serves 8 to 10 as a pre-meal salad
Category:
Salads and Dressings
Cuisine:
Greek

INGREDIENTS:

  • 1 to 1¼ cups orzo
  • 2 tablespoons olive oil
  • 1½ cups crumbled feta cheese
  • 1 small onion, chopped, or 4 green onions or a handful of chives
  • 1 red bell pepper cut into 1/2 inch dice
  • 1 yellow, or orange or green bell pepper cut into 1/2 inch dice
  • ¾ cup pitted Kalamata olives
  • 20 to 25 cherry tomatoes, halved
  • 1/3 cup chopped fresh basil or mint
  • 2 tablespoons drained capers
  • Vinaigrette:
  • 3 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 2-4 cloves garlic, minced
  • 1/2 cup olive oil
  • 1½ teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin

DIRECTIONS:

  1. Cook orzo in a large pot of boiling salted water for 8-10 minutes. Drain and rinse with cold water. Transfer to a large bowl. Toss with 2 tablespoons olive oil. Add crumbled feta cheese, and other ingredients down to capers.
    Combine lemon juice, vinegar, garlic, oregano, mustard and cumin in a small bowl. Gradually whisk in the 1/2 cup olive oil. Season dressing to taste with salt and pepper.
    Add dressing to orzo mixture and toss to blend. Season with more salt if necessary. Garnish with parsely and a few nuts (optional). Serve. This dish can be prepared up to 6 hours ahead and kept covered in the refrigerator.

Print