Orzo, Feta and Tomato Salad

Feta, feta and more feta.  Truth is, we eat it year-round but definitely more so in the summer months.

In Greek salad, crumbled over grilled asparagus, in our spinach pie, and served on the side with so many meals.

 

Oh, and dill and lemons.  They seem to make more appearances in the summer as well.

 

This pasta salad is so easy and quick to prepare and looks very pretty, especially if you use colorful tomatoes which are easier to find in the warmer months.

Ingredients (for 8-10 side-dish servings; recipe can be adjusted for less or more servings):

2 cups orzo

3 cups cherry tomatoes, halved (or any small tomato cut into bite size pieces)

2 cups crumbled feta

3/4 cup chopped fresh dill

3/4 cups oilladi

2 teaspoons lemon zest

salt and pepper (start with 1/2 teaspoon each and adjust to your taste)

 

 

Prepare orzo as directed, drain and rinse with cold water.  

Combine with all other ingredients and serve at room temperature. (The rose, however, should be chilled.)

 


Dina Fleischman
Dina Fleischman

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