This is the perfect salad for a hot summer day or to accompany light fare. Simple to make and the only thing you have to cook is the orzo. I always try and find the tastiest tomatoes in season. I look for small grape or cherry tomatoes, vine-ripened heirlooms or other locally grown tomatoes. Add onions, feta, and a few fresh herbs and you have a colorful, tasty salad that can serve as a side or main dish.
This salad is great at home or on a picnic, when I pack to travel I just put in a cooler, it has always been fine. Serve this salad with grilled chicken breast or sliced deli ham, mixed greens with some arugula and a crunchy whole-grain roll and a wedge of watermelon or honeydew any you have a complete light meal.
2 cups cooked orzo
1½ cups cherry grape tomatoes (or 1/1/2 cups diced tomatoes)
¼ cup chopped green onions or scallions
2 tablespoons chopped basil
2 tablespoon chopped parsley
2 tablespoons olive oil
2 tablespoons lemon juice (fresh squeezed)
¼ teaspoon sea salt
¼ teaspoon black pepper 1 container (4 ounces) feta cheese crumbles
Sea Salt & Pepper (to taste)
Combine cooked and cooled orzo with olive oil and toss lightly. Stir in tomatoes, onions and herbs in a large bowl. Whisk lemon juice, salt and pepper and add to orzo mixture. Stir in feta crumbles and gently stir. Add additional salt and pepper to taste and refrigerate for 2 hours.
Serve chilled & Garnish with fresh lemons if you like.
Please note: I have been making this salad for years and this is my favorite way. Be creative, over the years, I have made it adding Pine Nuts, Pistachios, Avacado, Chickpeas, Artichoke Hearts and other fresh herbs. This is always a real crowd pleaser! Enjoy
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