I love a Greek salad for lunch but sometimes you want a little more substance for supper so I made my classic Greek salad but, as an experiment, mixed in some orzo pasta. Dear Reader, it was delicious; served with some chorizo sausages cooked on the BBQ, it was a perfect spring supper. You can mix the proportions of salad ingredients to orzo how you like but the recipe below is how I made it for roughly four servings.
- 100g feta cheese
- 150g orzo (I use Sainsbury’s ‘Taste the Difference’)
- 12 cherry tomatoes, quartered
- 25 cm piece of cucumber, quartered lengthwise, seeds removed, then chopped into 1cm chunks
- Juice of a small lemon
- 1 tbsp extra-virgin olive oil
- 1 heaped tbsp Kalamata olives
- 1 tsp dried oregano (chopped fresh dill is lovely too)
- 1/2 small red onion, very finely sliced
- Cook the orzo according to the pack instructions – usually about 10 minutes in boiling salted water. Drain, rinse in cold water and set aside.
- Meanwhile, prep the tomatoes, cucumber and red onion.
- In a large salad bowl, whisk the lemon juice and olive oil together with the oregano. Season with a little black pepper. I don’t add salt as the feta is salty and the orzo has been cooked in salted water.
- Add the salad ingredients, the orzo and olives. Mix thoroughly. Crumble the feta cheese over it and stir gently through the salad. Serve at room temperature.
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