Lemon Orzo Salad with Kalamata Olives and Feta

This Mediterranean orzo salad is fresh, colorful and even better the next day. Néssi organic orzo is bronze die-cut, so it stays pleasantly firm and soaks up the dressing.

Serves: 6 · Prep: 15 min · Cook: 10 min

Ingredients

• 8 oz (half a box) Néssi Organic Orzo
• 1/2 cup Néssi pitted Kalamata olives, halved
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, finely diced
• 4 oz feta, crumbled
• 1/2 cup chopped parsley and dill

Lemon dressing

• 1/3 cup Néssi organic extra virgin olive oil
• Juice and zest of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp dried oregano, 1 small garlic clove (grated), salt and pepper

Instructions

1. Cook the orzo in salted boiling water until al dente. Drain, rinse briefly with cold water and drain well.
2. Whisk the dressing ingredients together.
3. Toss the orzo with the dressing while it is still slightly warm.
4. Add the olives, cucumber, tomatoes, onion and herbs. Fold in the feta.
5. Taste, adjust salt and lemon, and serve cold or at room temperature.

Tips

• Keeps 3 days in the fridge. Add a splash of olive oil before serving.
• Add chickpeas or grilled chicken to make it a full meal.

More: What are Kalamata olives?