Ingredients
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1 teaspoon Dijon mustard (optional)
Instructions
- Cook the orzo in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.
- While the orzo cooks, chop the vegetables: dice cucumber, halve cherry tomatoes, and finely chop red onion and herbs.
- In a small bowl, whisk together olive oil, lemon juice, salt, pepper, and Dijon mustard if using.
- In a large mixing bowl, combine the cooled orzo, chopped vegetables, feta cheese, and herbs. Drizzle with half the dressing and toss gently.
- Taste and adjust seasoning with remaining dressing, salt, or vinegar as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
- Just before serving, sprinkle with extra feta and freshly cracked pepper.
Notes
Rinse the orzo with cold water to prevent it from becoming mushy. Fresh herbs enhance the flavor significantly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian