As it gets warmer and warmer outside I think everyone’s instinct is to try to eat healthier and lighter meals. Salad is an obvious way to go but sometimes its just a ridiculously un-filling dinner. I am envious of those among us who can feast on leaves and raw veggies at 7pm and feel full and satisfied until its time for bed — I certainly am not such a miraculous creature.
So if I happen to be having my salad for dinner instead of lunch I like to fortify it with something a bit more filling. Sometimes that mean grilled shrimp or a lovely seared steak, but every once in a while (very very rarely) I’m in the mood for something light and vegetarian. On those rare occasions, this greek orzo salad is one of my favorite easy recipes.
I’ve previously expounded on the wonders of orzo as a vessel for flavor, and this recipe is no exception. The tiny pasta soaks up all of the delicious dressing and leaves room for the bright fresh veggies to shine. Throwing in some feta and olives for a great salty bite creates a perfectly satisfying and figure friendly dinner for those spring days when swimsuit anxiety begins to creep up on us.
- 1½ cups of orzo, dry
- 2 cups of cucumber, cubed
- 2 cups of cherry tomatoes, halved
- 1 red onion, finely diced
- 1 cup of kalamata olives, pitted and roughly chopped
- 1 cup of crumbled feta
- 5 tablespoons extra virgin olive oil
- 3 tablespoon of sherry vinegar
- 1 teaspoon of oregano
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon of black pepper
- Cook the orzo according to package instructions. When the orzo is done, place it in a colander and run under cold water. Toss in 1 tablespoon of olive oil to prevent the grains from sticking together.
- In a small bowl whisk together the ingredients for the dressing.
- In a large bowl toss the orzo with the vegetables and feta, drizzle with dressing and serve.