October 20, 2022

INGREDIENTS

  • 1 cup organic dry orzo pasta

  • 1 + 1/2 cups organic grape tomatoes (or cherry tomatoes), halved (about 20 grape tomatoes)

  • 1 + 1/2 cups organic mini cucumbers, halved and sliced (3 mini cucumbers)

  • 1/2 cup organic red onion, finely diced

  • 1/2 cup organic Kalamata olives, pitted and halved

  • 1/2 cup organic feta cheese, cubed or crumbled

  • 1 tablespoon organic fresh dill (or parsley), chopped

FOR THE DRESSING:

  • 3 tablespoons organic olive oil

  • 2 tablespoons organic lemon juice

  • 1/2 teaspoon organic dried oregano

  • 1/4 teaspoon sea salt (or to taste)

  • 1/4 teaspoon organic ground black pepper

INSTRUCTIONS

  1. Cook orzo pasta in a pot of boiling water until al dente, about 8-10 minutes, or according to package instructions. Drain in a colander and run it under cold water. Set aside to cool.

  2. In a large bowl, combine cooled orzo, tomato, cucumber, red onion, olives, feta, and dill.

  3. In a small bowl, mix together the dressing (add olive oil, lemon juice, oregano, salt, and pepper). Stir to mix well.

  4. Pour dressing over top of the salad and toss to combine.