Orzo Greek salad is delicious. Period.
That was all that I was going to write, but it felt strange. This salad is delicious though, and it makes killer leftovers - I didn't leave a single piece of orzo in my tupperware dish. Feel free to adjust the dressing to your liking. I'm still getting the hang of actually writing down the "measurements" that I use, and especially for sauces it is likely that you will have to do some taste testing. I'd say pump up the volume on the lemon!
Orzo Greek Salad with Lemon Oregano Vinaigrette
Prep time: 20 minutes
450 g orzo pasta
1 english cucumber, diced
1 cup cherry tomatoes, halved
1 yellow pepper, chopped
1/4 cup kalamata olives, diced
1/4 cup sundried tomatoes, slivered
freshly ground salt and pepper
1/3 cup feta cheese
For the Vinaigrette:
2 lemons, juiced
2 tablespoons red wine vinegar
1/2 cup olive oil
2 tablespoons oregano
Cook the orzo to the directions on the package. When the orzo is al dente, drain and rinse with cold water. Put the orzo in a bowl and sprinkle with freshly ground salt and pepper.
While the orzo is cooking, dice the vegetables. Season the vegetables with salt and pepper, then add them to the orzo. Crumble the feta cheese on top of the orzo and vegetables and mix well.
In a separate bowl, whisk together lemon juice, olive oil, red wine vinegar, and oregano. Pour the vinaigrette over the salad and mix well.