GrillAmerican
Greek orzo salad
Orzo, cucumber, tomato, feta, lemon, oregano. Cold next to grilled meat.
Made it?
25 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz
- orzo12 oz
- cucumber, diced1
- cherry tomatoes, halved1 pt
- feta, crumbled4 oz
- Kalamata olives, halved1/3 cup
- lemon, zest and juice1
- olive oil3 tbsp
- dried oregano1 tsp
- parsley1/4 cup
Method
- 1
Boil orzo in salted water until just tender. Drain.
- 2
While warm: oil, lemon, oregano, salt. Toss.
- 3
Cucumber, tomato, olives, parsley, feta when it is cool. Taste acid.
On the plate
With this, try
- With this dish, try making grilled asparagus.
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- With this dish, try making cilantro-lime rice.
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- With this dish, try making mexican chopped salad.
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