Orzo / Tomato Salad with Feta and Olives
Dancer^
We usually make this salad once a week when we can get ripe local tomatoes
and usually double or triple the recipe.
1 cup orzo pasta
1 cup feta cheese, diced
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh dill, chopped
1 tomato ripe, coarsely chopped
1/4 cup virgin olive oil
1/4 cup green olives
1/8 cup lemon juice
salt and pepper to taste
Cook orzo according to package for al dente. Drain and rinse with cold
water. Once orzo has cooled, in serving bowl mix orzo, olives, feta,
parsley, dill, and tomato. In small bowl, whisk together oil and lemon
juice. Mix into salad. Salt and pepper to taste. Refrigerate and chill
before serving. If you use dried dill, be sure to use plenty.
Serves: 6 as a side dish. Also great as a main dish for lunch.
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