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Orzo Salad

Need a quick, fresh side dish to something grilled? Or need a quick, light, cool lunch? Try this unctuous orzo salad.  Packed with veggies and flavored with a tangy herbed vinaigrette, it is quick to prepare and looks fantastic.



4 oz orzo, about 3/4 cup


6-inches English cucumber, seeded (if necessary) and diced 1/4-inch

24 grape tomatoes cut into thirds, lengthwise 

1/2 orange bell pepper, diced 1/4-inch

1 green onion, finely diced

1/4 cup pitted Calamata olives, sliced

palmful fresh parsley, minced

about 1/4 cup feta cheese, crumbled in large chunks


Dressing:

2 Tbsp red wine vinegar

Juice of half a lemon

Zest of half a lemon

1 tsp Dijon mustard 

1/4 cup extra virgin olive oil

1/4 tsp Aleppo (Turkish) pepper, or crushed red chili flakes to taste 

1 large clove garlic, put through a press

1 Tbsp fresh mint, minced 

1 tsp fresh thyme, minced

1 tsp fresh oregano, minced

Fresh ground black pepper to taste


Bring a medium pot of water to a boil.  Season generously with salt and cook the orzo, stirring occasionally until al dente.


Whisk together the dressing ingredients. 


Drain the orzo and rinse quickly, just enough to take the heat off slightly. Mix veggies, drained orzo and dressing together in a large serving bowl. 

Serve at room temperature.


Serves 4.


Cook's Note: Goes great with most anything grilled!



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