Orzo Cucumber Greek Salad
Whenever I want an easy go-to midweek recipe I often turn to pasta, and this orzo cucumber Greek salad is one of my favorites. It’s a great summer dish and can easily be served warm, at room temperature or even chilled.
Ingredients
- 1 cup orzo regular or whole wheat
- 2 – 3 tablespoons extra virgin Greek olive oil
- 2 cucumbers preferably organic, trimmed, halved lengthwise and cut into thin half-moon slices
- 1 small red onion chopped
- ½ garlic clove chopped
- Finely grated zest of 1 lemon preferably organic
- 1 ½ cups Greek feta cut into ½-inch cubes
- ¼ cups Santorini capers
- Sea salt and freshly ground black pepper to taste
- 1 bunch parsley basil or mint, trimmed and cut into thin ribbons or chopped
Instructions
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Cook the orzo according to package directions, drain, transfer to a mixing bowl and toss with half the olive oil.
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Add the cucumber slices, red onion, lemon zest, feta, capers, and parsley to the orzo. Adjust seasoning with salt and pepper. Mix in remaining olive oil and serve.
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