Monday, April 4, 2011

Greek Orzo Salad

1 English cucumber, seeded and diced
5 tomatoes, diced
1 medium red onion, very, very thinly sliced and chopped
1/2 green pepper, seeded and finely diced
11 ounces kalamata olives
7 ounces feta cheese, crumbled
2 T capers
1 heaping T dried oregano
1/2 cup olive oil
2 T red wine or sherry vinegar, plus more to taste
a few drops of balsamic vinegar, to taste
salt and freshly ground black pepper

Preparing the salad:
Prepare the orzo.

In a large bowl, combine the cucumber, tomato, onion and pepper. Add the olives, feta, capers, and oregano. Add the orzo, olive oil and vinegar and toss the salad well to coat. Season with salt and pepper. Taste to check the seasoning and add more vinegar, salt, or pepper, as needed.

Serves 6


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