If you throw some feta cheese and Kalamata olives into a dish, then you’ve got the beginnings of something Greek and delicious.
If you’re not familiar with my blog then I’m here to tell you that I’m a huge fan of Greek cooking. (I am half Greek so it comes with the territory.) That means that I have a number of Greek salads and other savory and sweet recipes in my recipe box (i.e. recipe index).
I love this Greek orzo salad for lunch. You’ve got some hearty orzo, a little protein from the chick peas, a little Greek flavor from the feta and olives, and lots of healthy veggies. I’ve made this numerous times before and now I’m finally memorializing it here on the blog. The portions in the recipe are suggestions, but I don’t think that you can go wrong with how little or how much you want to add of an ingredient. Sometimes I use less oil or I skip the tomatoes because I don’t have any, and every time it still comes out delicious.
It’s a great dish to make ahead of time because all of the ingredients hold up well in the fridge. This would even make a great side dish at a summer BBQ. Yes, it’s only early January and I’m already looking forward to Spring in New England.
I’ve added some tasty sourdough bread that my husband made last weekend. 2020 was the year of the sourdough bread but it’s still going strong in our home in 2021 (and will for years to come). He was making it before it was cool and had no idea.
Greek Orzo Salad Recipe
(Makes about 4 servings)
- 8 ounces uncooked orzo
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 2 to 3 miniature cucumbers, sliced
- 15 to 20 cherry tomatoes, sliced
- 1/2 cup sliced Kalamata olives
- 4 ounces feta cheese, chopped
- 1/4 cup fresh lemon juice
- 4 teaspoons olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large pot, cook the orzo according to the directions on the box.
- Once the orzo is done cooking, drain it and add it to a big bowl.
- Add into the bowl the chickpeas, chopped red bell pepper, sliced cucumber, sliced cherry tomatoes, Kalamata olives, chopped feta cheese, lemon juice, olive oil, oregano, salt, and pepper. Gently mix everything together.
Source: Tina’s Chic Corner