Recipes
Plan
Servings
6
(Original: 6)Salad
- 1.5 cup dry orzo pasta
- 2 Persian cucumber, halved vertically and sliced 1/4-inch thick
- 2 cup cherry tomato, halved
- 1 cup cooked chickpea, drained and rinsed
- 4 ounce feta cheese, cut into 1/4-inch cubes
- 0.333 cup red onion, thinly sliced
- 0.5 cup pitted Kalamata olive
- 1 cup fresh basil leaf (or mint leaf)
Dressing
- 0.25 cup extra-virgin olive oil
- 4 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 0.25 teaspoon Dijon mustard
- 0.5 teaspoon sea salt
- freshly ground black pepper
- Bring a large pot of salted water to a boil. Prepare the orzo (1 1/2 cups) according to the package directions, or until slightly past al dente (about ). Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool.
- In a small bowl, whisk together the dressing ingredients: olive oil (1/4 cup), red wine vinegar (4 tablespoons), lemon juice (1 tablespoon), minced garlic (1 clove), oregano (1 teaspoon), Dijon mustard (1/4 teaspoon), sea salt (1/2 teaspoon), and freshly ground black pepper.
- In a large bowl, toss together the cooked orzo, cucumbers (2 Persian), cherry tomatoes (2 cups), chickpeas (1 cup), feta (4 ounces), red onion (1/3 cup), and olives (1/2 cup). Drizzle the dressing over the salad, add half the herbs (1 cup), season with black pepper, and toss to coat. Garnish with the remaining herbs and serve.