Chunky Tomato, Cucumber, Orzo and Fresh Herb Salad
The healthy flavourful tastes of the Mediterranean are combined in this lunchtime salad. It’s perfect for packing for lunch or a picnic as it won’t wilt.
Makes 8 servings
½ cup orzo
2 tbsp lemon juice
1 garlic clove, minced
½ tsp dried oregano leaves
Generous grinding of black pepper
¼ cup olive oil
3 California Tomatoes
½ English cucumber
2 green onions, thinly sliced
½ cup chopped favorite herbs (chives, basil, parsley, dill or mint) – a combo works best
1 cup crumbled feta cheese
- Bring a medium pot of salted water to a boil. Add orzo and cook, following package directions. Drain and immediately rinse under cold running water. Drain really well and pat dry.
- Meanwhile, in a salad bowl, whisk lemon juice with garlic, oregano, pepper and oil. Slice tomatoes into large bite-size chunks. Slice cucumber in half lengthwise and cut crosswise into chunks about the same size as tomatoes. Thinly slice green onions. Place all in a salad bowl including fresh herbs. Stir until combined.
- Add orzo and feta. Stir. Serve salad immediately or cover and refrigerate overnight. If refrigerating, bring to room temperature before serving. Add salt and more lemon juice if needed.