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My sister in law Charisse shared this amazing recipe with me for Greek Orzo Salad and I wanted to share it with you. It’s really delicious!
Greek Orzo Salad
3/4 lb. orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 c. chopped fresh dill (sometimes I substitute dried dill, it’s easier, but add less!)
3 T. dijon mustard
1/4 c. white wine vinegar
1/2 c. olive oil
salt and pepper to taste
3/4 lb. feta cheese, crumbled
16 medium shrimp, peeled and deveined (I like it grilled)
Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the viniagrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese. Can serve either warm or cold. Enjoy!
**I’ve made this salad several times with fun varieties. My favorite is to add artichoke hearts, kalamata olives and roasted red peppers to the original recipe. Oh, and if you don’t like shrimp I’ve substituted other meats or even without any meat at all.
