Ingredients
- 1 1-pound package of orzo shopping list
- 1 package or feta cheese, about a pound shopping list
- 2 cups of kalamata olives shopping list
- 1 cup of cooked garbonzo beans shopping list
- 1 cucumber, peeled and sliced shopping list
- 1 small red onion, diced shopping list
- 1 small green bell pepper, seeded and diced shopping list
- 1 small red pepper, seeded and diced shopping list
- 2 large tomatoes, diced shopping list
- 1 cup of cherry tomatoes, halved shopping list
- ¼ cup of fresh dill, chopped shopping list
- salt and pepper to taste shopping list
How to make it
- Cook the orzo according to the package instructions.
- Once the orzo is al dente, rinse it cold water and place it in a bowl.
- Roughly chop the Kalamata olives. Remove any pits.
- Cut the feta cheese into ½-inch sized cubes.
- Mix the orzo, feta cheese, olives, garbonzo beans, cucumber, onion, peppers, and diced tomatoes together in the bowl.
- Set in your refrigerator while you mix the dressing.
- Toss the salad with the dressing and return to the refrigerator for an hour to chill.
- Garnish with the cherry tomatoes.
- You can add green onions or diced celery if you so desire.
- Dressing Ingredients
- ¼ cup of extra virgin olive oil
- ¼ cup of red wine vinegar
- 3 tablespoons of lemon juice
- 1 tablespoon of dried oregano
- 4 cloves of garlic minced
- Salt and pepper to taste
- Instructions
- Mix together the red wine vinegar, lemon juice, garlic, and oregano.
- Slowly drizzle in the olive oil while whisking the mixture.
- Taste for salt and pepper.
- Mix the dressing with the prepared Greek salad.
- Taste again for salt and pepper.
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misslizzi
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" It was excellent "