Serves 10 to 12
This is a crowd pleaser. We featured this recipe in a newsletter a few years ago and people still comment on what a “favourite” it has become. It is a terrific party salad.
1 lb. orzo
1/2 c. olive oil
1/3 c. juice of one large lemon
2 tbsp. red wine vinegar
1 tbsp. oregano
1/2 small red onion, diced
1 small English cucumber, sliced
2 tbsp. capers (optional)
6 to 8 oz. feta cheese, crumbled
2 c. cherry tomatoes, halved
1-1/2 c. pitted black Kalamata olives
lemon slices
romaine lettuce leaves
1. In a large pot of boiling salted water cook the orzo until al dente. Drain. Rinse under cold water and drain well. Place in a large bowl and set aside.
2. In a jar, combine the olive oil, lemon juice, red wine vinegar and oregano. Shake well. Drizzle over orzo and stir.
3. Add the onion, cucumber, capers, feta cheese, cherry tomatoes and olives. Stir gently to combine. Season with salt and pepper to taste.
4. Line a large bowl with a few large romaine lettuce leaves. Spoon salad over and garnish with a few sprigs of fresh oregano, if available. Garnish with lemon wedges.
Note: To make this dish a main course salad, add 3 c. of diced grilled or roasted chicken. Grilled shrimp also works well.
