A classic and insanely easy little dish to whip up, this salad hits all of the right notes when it comes to the Mediterranean flavor profile -- olives, feta, cucumbers -- aka, the works. Since the only cooking needed for this recipe is boiling the orzo, it's pretty hard to go wrong. The rest of it is really all about proportions. Taste as you go to get the ratio to your liking, and you're almost guaranteed to have a totally crowd pleasing dish ready to dig into.
Mediterranean Orzo Salad
12 oz Orzo pasta, cooked, drained and cooled
1/2 red onion, diced
1 cup black olives, sliced
1 cup cucumber, diced
1 cup tomatoes, diced
1 cup crumbled Feta cheese
1 lemon, juiced
1/4 cup olive oil
2 tbsp fresh oregano, chopped
4 tbsp fresh parsley, chopped
Salt and pepper to taste
Cook the Orzo according to the directions on package, drain and cool.
In a large bowl, combine the Orzo, red onion, black olives, cucumber, tomatoes and Feta.
In a small bowl combine the lemon juice, olive oil, oregano, parsley, salt and pepper. Mix well until combined.
Pour the dressing over the Orzo mixture and stir to combine, adjusting salt and pepper to taste. Refrigerate at least an hour before serving.