JMLange's Greek Orzo Salad
Greek Orzo Salad
1 1/2 cups uncooked orzo pasta
2 tomatoes, seeded and diced
1 can black olives, drained and sliced (6 oz. dry wt can)
1 can artichoke hearts, drained and chopped
1/2 cup diced red onion
1 cup crumbled feta cheese
1 bottle of Absolutely Fabulous Greek Dressing (see recipe below)
-- Cook orzo until al dente. Drain and rinse with cold water. Chill while you chop the rest of the ingredients.
-- Add the tomato, black olives, artichoke hearts and red onion to the orzo and gently toss.
-- Just before serving, add dressing until everything is coated. (This is usually not the whole bottle but about 75-80% of it.)
-- Add the feta and gently toss to distribute.
Absolutely Fabulous Greek Dressing
1/2 cup olive oil
1 1/4 tsp garlic powder
1 1/4 tsp dried oregano
1 1/4 tsp dried basil
1/4 tsp black pepper
1/2 tsp salt
1 tsp onion powder
1 tsp Dijon-style mustard
1/2 cup vinegar, consisting of 3 oz. red wine vinegar and 1 oz. balsamic vinegar
-- Combine all ingredients in a salad dressing bottle (I use one of my Good Seasons cruets), shake and set aside at room temperature. Making the dressing several hours ahead of time allows all the flavors of the dried/powdered spices to meld.
(EDIT: Jumping in here to say that the original recipe from which I have adapted this included a diced cucumber. However, that is one of the few foods that I don't like so I've omitted it from my copy of the recipe. If you like that veggie perhaps you might try it.)
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